No Bake Raspberry Jello Pie with Graham Cracker Crust is a beautiful three layered pie made with raspberry jello and cool whip in a graham cracker crust for a quick and delicious no bake dessert.
I remember having this pie growing up but I just recently rediscovered it when I was going through a 3 inch binder full of recipes I have. It’s always nice to discover old favorites. When I made this recently I used a giant tub of cool whip and it resulted in one gigantic pie that was really rather ridiculous looking. It was so full and was spilling over the edges of the pie pan. Whoops!
How to make a graham cracker crust?
Making a homemade graham cracker crust is really easy if you have a food processor. Process the crackers until they are fine crumbs. Add the butter and process it again until it all sticks together.
If you don’t have a food processor, you can still make one at home. Place the graham crackers in a ziploc bag and use a rolling pin to crush the crackers. Pour the crushed graham crackers into a bowl and add the butter.
Dump all the crumbs into your pie pan and then press them with your fingers or the bottom and sides of a cup to shape the crumbs into place.
How to make jello pie with cool whip?
So this is a pie that you could make two ways. If you wait until the Jello has thickened until egg white consistency where it starts to clump if you stir it and then stir in the cool whip you’ll get one uniform look to the pie.
I kind of like the triple layer look to the pie and the difference in textures from top to bottom. To get that look you don’t wait until it begins to thicken to stir in the cool whip. You do it when it’s cooled down for a few minutes but is still liquidy. Is that a word? If it isn’t it really should be. Anyways, that liquid-ness gives the jello some time to settle on the bottom of the pie.
Can you freeze jello pie?
Speaking from experience here, don’t freeze your jello pie. It may seem like a good idea since the cool whip was frozen initially but the integrity of the jello changes when frozen. Basically speaking, your jello won’t actually become frozen in the freezer and then when it comes out it gets really REALLY liquidy (there’s that word again) and no one wants a soupy jello cake. Or maybe they do and that’s weird but happily give them their soupy jello pie.
Once it’s chilled in the refrigerator check if the jello is set. Jiggle the pie and see if the middle jiggles a lot or a little. You want it just to give a tiny shimmy not a big wave. So remember gentle princess wave, not crazy fan girl wave, and it’s ready to eat.
You may have noticed me posting lots of no bake desserts recipes lately. I know that no one really wants to be turning on the oven when it gets warm and there are so many good no bake desserts to try. If you need a few more no bake recipes try:
- Crazy Easy No Bake Key Lime Pie
- No Bake Vanilla Pudding Pie
- Easy Mini No Bake Coconut Cheesecake
- No Bake Nothing But Strawberry Pie
- American Flag No Bake Cheesecakes
This is my last post for this years BBQ week. Hopefully you are all set with lots of recipes for BBQ season. Today is also your last chance to enter in our BBQ week giveaway. Check out the giveaway at the bottom and the list of today’s BBQ week posts.
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No Bake Raspberry Jello Pie with Graham Cracker Crust
A beautiful three layered pie made with raspberry jello and cool whip in a graham cracker crust for a quick and delicious no bake dessert.
- 18 graham crackers
- 6 Tbsp butter melted
- 1 1/2 cups boiling water
- 2 3 oz raspberry jello packages
- 1/2 cup cold water
- ice cubes
- 1 8 oz cool whip tub thawed
- raspberries optional
Empty raspberry jello packets into a large bowl. Pour the boiling water over the jello powder and mix about 2 minutes with a whisk until the jello is completely dissolved.
In a 2 cup liquid measuring cup, measure out the 1/2 cup cold water. Add enough ice cubes to the water so the water level comes up to 1 1/2 cups. Add the cold water mix to the jello mix and stir until the ice is completely melted.
Refrigerate the jello until it is cool but not setting, about 5 minutes.
Save 1 cup of the cool whip in a small bowl to top the pie with later. Spoon the rest of the cool whip into the jello bowl. Using a whisk, stir the mixture until it is well blended. Pour the mixture into the prepared pie crust.
Refrigerate for at least 2 hours or until set. Top with the remaining cool whip and serve.
If desired, add raspberries to the top after the cool whip or you can add raspberries to the filling after mixing in the cool whip.
See what the bloggers served up Friday for #BBQWeek
Boozy Grilled Pineapples by Everyday Eileen
Brisket Baked Beans by Palatable Pastime
No-Bake Raspberry Jello Pie with Graham Cracker Crust by Jonesin’ For Taste
Grilled Greek Asparagus by Hezzi-D’s Books and Cooks
Grilled Lemon Parmesan Asparagus by Cookaholic Wife
Grilled Peach Tea by 4 Sons ‘R’ Us
Asparagus and Shrimp Kabobs with Bang Bang Sauce by A Kitchen Hoor’s Adventures
Grilled Summer Vegetable Pasta Salad by Soulfully Made
Honey Rum Grilled Banana Split by Jolene’s Recipe Journal
Smoky Chipotle Baked Beans by Simple and Savory
Spring Vegetable Pasta Salad with Creamy Lemon Dressing by Family Around the Table
The #BBQWeek giveaway is open to U.S. residents, age 18 & up. There will be three winning entries that will be verified. The prize packages will be sent directly from the giveaway sponsors. The #BBQWeek Bloggers are not responsible for the fulfillment or delivery of the prize package. Participating bloggers and their immediate family members cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with social channels mentioned in the #BBQWeek posts or entry.