No Bake Strawberry Jello Pie

No Bake Strawberry Jello Pie

Enjoy our easy Strawberry Jello Pie for a fabulous dessert filled with strawberries, in a crunchy pretzel crust, and homemade whipped topping. The combination of the sweet fruit and salt crust is perfect for a summer dessert.

Course Dessert

Cuisine American

Keyword no bake strawberry pie, no bake strawberry pie recipe, strawberry pie with pretzel crust

Prep Time 30

Cook Time 0

Chill Time 4

Total Time 4 30

Servings servings

Calories 418kcal

Author Eileen Kelly

Equipment

Ingredients

Pretzel Crust

No Bake Strawberry Pie

¾ cup boiling water
1 (6) ounce box, strawberry gelatin
¼ cup fresh lemon juice
2 cups fresh strawberries (divided)
2 cups heavy whipping cream (divided)
1 (7) ounce jar, marshmallow creme

How to Make Whipped Cream Topping

⅔ cup whipped cream cheese
⅔ cup sweetened condensed milk
1 Tablespoon granulated sugar

US Customary - Metric

Instructions

How to make Pretzel Crust

Crush 4 cups miniature pretzels in either a food processor with S-blade attached or in a sealable plastic bag and use a rolling pin to crush the pretzel.
To the pretzel mixture, mix in 8 Tablespoons unsalted butter (melted) and ¼ cup granulated sugar until combined.
Press the pretzel mixture into a 9-inch springform pan to form a crust. Refrigerate for 30 minutes.

How to make No Bake Strawberry Pie

While the crust is being refrigerated, in a large mixing bowl, combine ¾ cup boiling water, 1 (6) ounce box, strawberry gelatin, and ¼ cup fresh lemon juice Whisk until the gelatin is dissolved in the water.
Refrigerate the gelatin mixture for 30 minutes, stirring once or twice.
Dice 1 cup strawberries and thinly slice the remaining 1 cup of strawberries, set aside.
In a medium-sized mixing bowl, use a hand beater with beaters attached to whip 1 cup heavy cream, beating until stiff peaks form, about 4 minutes. Set aside.
To the refrigerated gelatin mixture, using a hand mixer with beaters attached, beat 1 (7) ounce jar, marshmallow creme⅔ cup whipped cream cheese, and ⅔ cup sweetened condensed milk into the gelatin mixture. Beat until well blended.
To the strawberry gelatin mixture, fold in the 1 cup diced strawberries and ⅔ cup whipped cream cheese.
Pour the mixture into the prepared pretzel crust. Refrigerate 4 to 6 hours to set the pie. (note 1)

Whipped Cream Topping

To make the whipped cream topping. In a medium-sized mixing bowl, use a hand mixer with beaters attached to whip the remaining 1 cup whipping cream with 1 Tablespoon granulated sugar until soft peaks form, about 3 to 4 minutes.
Spread the whipped topping over the pie after it has been refrigerated for at least 4 to 6 hours.
Garnish with sliced strawberries and more pretzels.
Slice and serve.

Notes

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer-friendly: This pie is a great one to make ahead and freeze in a freezer-safe bag for up to 3 months. Add the whipped cream topping when ready to serve.

Variations: You can switch up the flavor and try raspberry gelatin.

Note 1: When refrigerating the pie, it will not have the whipped cream topping on it.

Any nutritional data I provide is an approximation, and actual dietary information can vary based on ingredients and portion sizes.

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Nutrition