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No Bake Raspberry Jello Pie with Graham Cracker Crust

A beautiful three layered pie made with raspberry jello and whipped cream in a graham cracker crust for a quick and delicious no bake dessert.
Prep Time15 mins
Chill time2 hrs 30 mins
Total Time2 hrs 45 mins
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 283kcal
Author: Jade Jones


For the graham cracker crust

  • 18 graham crackers
  • 6 Tbsp butter melted

For the raspberry jello filling

  • 1 1/2 cups boiling water
  • 2 3 oz raspberry jello packages
  • 1/2 cup cold water
  • ice cubes
  • 8 ounces whipped cream divided, or thawed cool whip
  • 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 (or frozen raspberries) 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 whipped cream in a small bowl to top the pie with later.  Spoon the rest of the whipped cream 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 whipped cream or you can add raspberries to the filling after mixing in the whipped cream.


Calories: 283kcal | Carbohydrates: 27g | Protein: 3g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 291mg | Potassium: 97mg | Fiber: 1g | Sugar: 9g | Vitamin A: 460IU | Calcium: 57mg | Iron: 1.3mg