Description
A delightful Strawberry Cool Whip Pie with a creamy filling and a crunchy graham cracker crust that captures the essence of summer.
Ingredients
Scale
- 1 9-inch premade graham cracker crust
- 1 cup plain whole milk Greek yogurt
- 1 package strawberry gelatin (3 oz)
- 1 container frozen whipped topping, thawed (8 oz)
Instructions
- Bring water to a boil. Once boiling, stir the gelatin powder into the water until it completely dissolves.
- Add a handful of ice cubes to the gelatin mixture. Stir until the ice has melted and the mixture cools slightly.
- Whisk together the yogurt and half of the thawed whipped topping in a separate bowl until smooth and creamy.
- Fold the cooled gelatin mixture into the yogurt mixture, ensuring you maintain the light airiness of the whipped topping.
- Pour the filling into the graham cracker crust, smoothing the top.
- Cover with plastic wrap and refrigerate for at least 240 minutes to set.
- Pipe the remaining whipped topping decoratively on top and add slices of fresh strawberries as a garnish.
Notes
This pie can be made a day in advance, and it can also be frozen, although freezing may alter the texture.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg