Cool 'N Easy Strawberry-Kiwi Pie
Submitted by cooking
No-bake strawberry-kiwi pie with Jello, whipped topping, and a graham cracker crust. Light, fruity, and ready after a few hours in the fridge. A tropical twist on a classic cool pie.
YIELD
1 piePREP
25 minCOOK
0 minREADY
1 hrsSame no-bake magic as the classic Cool ‘N Easy pie, but with a fruity tropical spin.
Strawberry-kiwi Jello gets dissolved, chilled with ice, and folded into whipped topping for a filling that’s airy, mousse-like, and packed with berry-kiwi flavor.
Spoon it into a graham cracker crust, let the fridge do its thing for 4 hours, and you’ve got a pie that practically glows on the dessert table.
Sliced kiwi and a fanned strawberry on top turn this into something that looks way fancier than its 25-minute prep time suggests.
Kitchen Tips
- The Jello needs to thicken to the point where it mounds on a spoon before you fold in the whipped topping
- Work quickly once the Jello hits the right consistency. It can set faster than you expect
- Garnish just before serving so the fresh fruit stays vibrant and doesn’t weep into the filling
Ingredients
Directions
Stir boiling water into JELL-O in large bowl 2 minutes or until dissolved.
Mix cold water and ice to make 1¼ cups.
Gradually add to gelatin, stirring until slightly thickened.
Remove any remaining ice.
Stir in tub COOL WHIP with wire whisk until smooth.
Refrigerate 10 to 15 minutes or until mixture is very thick and will mound.
Spoon into crust.
Refrigerate 4 hours or until firm.
Garnish with a dollop of COOL WHIP, surrounded by 3 kiwi slices, and whole strawberry, sliced and fanned out, just before serving.
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