Recipe detailsAuthor: Home KitchenCuisine: American / No-BakeCategory: DessertKeywords: strawberry cool whip pie, no bake strawberry pie, instant pudding pie, summer dessertPrep time: 5 minutesChill time: At least 2 hoursTotal time: About 2 hours 5 minutes (including chilling)Yield: 1 (9-inch) pie, 8 servingsIngredients1 cup Cool Whip (thawed; plus additional for topping)1 (3.4 oz / 96 g) package instant vanilla pudding mix1 pre-made graham cracker crust (9-inch)1 cup cold milk (for pudding)1 cup chopped strawberries (fresh or thawed and drained if frozen)Optional garnish: fresh strawberry slices and extra Cool WhipInstructionsWhisk the pudding: In a large mixing bowl, whisk the instant vanilla pudding mix with 1 cup cold milk for about 2 minutes, until the mixture is smooth and beginning to thicken.Fold in Cool Whip: Gently fold the 1 cup of Cool Whip into the thickened pudding until combined and smooth. Take care not to overmix; you want a light, airy texture.Add strawberries: Fold in the chopped strawberries until evenly distributed. If using frozen strawberries, make sure they are well drained to avoid excess moisture.Fill the crust: Spoon the mixture into the pre-made graham cracker crust and spread the top level with a spatula.Chill: Refrigerate for at least 2 hours, or until the pie is fully set. For best texture, chill 3–4 hours.Finish and serve: Before serving, top the pie with extra Cool Whip and arrange sliced strawberries decoratively. Slice and serve chilled.Why you’ll love this pieNo baking required — ready in minutes and perfect for hot weather.Light, creamy texture balanced by bright fresh strawberries.Highly adaptable — swap fruits, use flavored pudding, or make it sugar-free.Kid-friendly and easy to double for larger gatherings.Tips & variationsDrain frozen fruit: If using frozen strawberries, thaw and drain them well to prevent a watery filling.Stabilize topping: If you want extra-stable whipped topping, fold 1 tablespoon of instant vanilla pudding into the Cool Whip before adding to the filling.Flavor swaps: Use strawberry or banana pudding mix for a stronger fruit flavor, or fold in 1/2 cup crushed pineapple for a tropical twist.Texture add-ins: Stir in mini marshmallows, chopped nuts, or a handful of crushed cookies for contrast.Make it lighter: Use sugar-free pudding and light Cool Whip to reduce calories while keeping the same structure.Deep-dish option: Use a deep-dish graham crust for a thicker, more indulgent slice.Storage & make-aheadStore the pie covered in the refrigerator for up to 3 days. Avoid freezing — the Cool Whip and pudding can separate and become watery after thawing. Assemble up to 1 day ahead for best texture.Serving suggestionsServe chilled with extra sliced strawberries and a mint sprig.Drizzle a simple strawberry sauce or warmed fruit preserves for added shine and sweetness.Pair with coffee or a light dessert wine for a simple summer dessert course.Final notesStrawberry Cool Whip Pie is a fail-safe, no-bake dessert that yields creamy, fruity results with minimal effort. Adjust fruit and sweetness to taste, and enjoy a refreshing pie that’s ideal for warm days, potlucks and last-minute celebrations.Allergy & safety notesThis recipe contains dairy and gluten (from the graham crust). Use gluten-free crust and dairy-free whipped topping and pudding mixes to accommodate dietary restrictions. Always check packaged ingredients for allergen information.
Tarte Cool Whip aux fraises
