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This no-bake jello pie is an easy sweet treat that’s perfect any time of year. Try it with your favorite flavor of gelatin to make it your own!
You know how much we love an easy dessert around here. And jello makes a great base for a lot of easy dessert recipes.
Raspberry pretzel salad, strawberry poke cake, and easy strawberry cake are all amazing thanks to a box or 2 of gelatin.
But this no-bake jello pie might be the very best way to turn jello into a quick and easy (and delicious) dessert!
What is jello pie?
If you’re a fan of some of my other no-bake desserts such as orange fluff or oreo pie, I think you’ll really enjoy this jello pie.
Jello pie is a super easy no-bake recipe that combines a graham cracker crust with a fruit-flavored filling. Jello is mixed with whipped topping for the light, fluffy, fruity pie filling.
My favorite version of this pie is made with raspberry gelatin, but honestly the flavor options are pretty endless here.
Even though the pie needs to set for at least 6 hours, there’s only about 10 minutes of hands-on time for this recipe. And zero baking! It’s something that even beginner bakers or kids can make.
Obviously this cool, creamy pie is perfect for summer. But with all of the flavors you can make, you can enjoy this dessert any time of year for any holiday!
How to make this easy jello pie
This is such an easy recipe, it’s sure to become your new go-to when you need a simple but delicious dessert.
Ingredients you’ll need
To make my jello pie, you will need:
- 1 (3-ounce) box raspberry Jell-o
- 2/3 cup boiling water
- 1 cup ice cold water
- 2 cups thawed whipped topping, plus more for garnish
- 1 (6-ounce) ready-to-use graham cracker crust
- fresh raspberries for garnish
This recipe starts with a 3-ounce box of jello. For this version, we’re using raspberry gelatin, but you can use your favorite flavor. Scroll down to “flavor ideas” for some suggestions.
You will need boiling water and ice-cold water to help set the jello. I like to add 1 cup of cold tap water to a measuring up, then add some ice cubes and let that rest while I heat the boiling water.
Make sure you measure the ice water again before adding it to the pie.
Using a ready-made pie crust makes this recipe extra simple. If you want to make your own graham cracker crust, use a 9-inch pie plate. Make sure the crust is completely cool before you add the filling.
Making this pie
Add the powdered jello to a large mixing bowl, then whisk in the boiling water. Whisk for 2 minutes; make sure the gelatin is completely dissolved.
Whisk in the ice-cold water until well combined, then add the cool whip. Mix until the mixture is smooth and there are no more streaks of cool whip.
Place this in the fridge for 30-45 minutes, or until the filling has thickened slightly.
After 30-45 minutes, stir the filling until smooth and add it to the graham cracker crust.
Cover the pie and chill for at least 6 hours, or until completely set. I don’t recommend chilling for less than 6 hours—sometimes the outside of the pie can look set after about 4 hours, but the very center won’t be set yet.
I like to garnish my pie with additional whipped topping or whipped cream and fresh berries before serving.
Flavor ideas
The best thing about this jello pie recipe is that you can use different flavors of jello to change it up every time you make it.
Lemon, orange, lime, and pineapple are all great summery options.
Strawberry and cherry would be delicious. Try pairing them with a chocolate graham cracker crust or oreo cookie crust for a different twist.
Blue raspberry filling garnished with raspberries, blueberries, and cool whip would be perfect for a Memorial Day or July 4th cookout.
Storage tips
Store jello pie covered in the refrigerator for up to 3 days. If garnishing with fresh fruit, I recommend waiting to garnish the pie until just before serving.
I do not recommend storing this one in the freezer. The gelatin can split and give the pie a weird texture after freezing and thawing.
If you need a pie that can hold up to the freezer, I suggest trying my no-bake frozen cheesecake or peanut butter pie instead.
Frequently asked questions
Yes! You can use any pre-made 9-inch pie crust that you like best. Feel free to use a gluten-free graham cracker or cookie crust.
I don’t recommend using sugar-free jello in this recipe. It doesn’t always set up the same way that regular gelatin does.
Regular whipped cream will not hold up well in this recipe. If you don’t like using whipped topping, I suggest using stabilized whipped cream.
Jello Pie
Ingredients
- 1 box raspberry Jell-o 3 ounces; see notes
- ⅔ cup boiling water
- 1 cup ice cold water
- 2 cups frozen whipped topping thawed, plus more for garnish
- 1 ready-to-use graham cracker crust 9 inches/6 ounces
- fresh raspberries for garnish
Instructions
- In a large bowl, whisk together the Jell-o and boiling water for about 2 minutes. The Jell-o should be completely dissolved. Whisk in the cold water until combined. Add in the whipped topping and mix until smooth and no streaks remain. Refrigerate the mixture for 30-45 minutes until slightly thickened.1 box raspberry Jell-o, 2/3 cup boiling water, 1 cup ice cold water, 2 cups frozen whipped topping
- Once the mixture has chilled for 30-45 minutes, stir it until smooth and pour the mixture into the graham cracker crust. Cover and refrigerate for at least 6 hours.1 ready-to-use graham cracker crust
- Before serving, top with additional whipped topping and fresh raspberries.fresh raspberries for garnish
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
