Strawberry Fluff Pie is a no-bake summer dessert that’s a strawberry flavor explosion everyone loves!
Turing on the oven in the summer sucks. As much as I love making pies, and I do bake and suffer through the heat, some days I just want an easy dessert to satisfy my sweet tooth. This pie in everything I love about summer strawberries with no baking required!
Over the last year I’ve started getting into fluffs. They’re a decadent combination of whipped cream, fruit, marshmallows, and anything else you want to add in…like nuts. I’ve made a blueberry fluff, a Mango Macadamia Fluff, and now we’re making fluff pie!
Since I need to fill a whole pie and I wanted to pack as much strawberry flavor possible into this dessert I added some strawberry jello. And while you might be going, sure it’s tastes like jello, not real strawberries, you are wrong. Yes, there is a slight jello flavor, because duh. But with oodles of fresh strawberries throughout this pie and the cooling time of the pie in the fridge, all of the flavors marry together for a crazy good bite.
Strawberry Fluff Pie is a no-bake summer dessert that's a strawberry flavor explosion everyone loves!
- 1 prepared graham cracker pie crust (store bought or homemade)
- 1/2 cup boiling water
- One 3 ounce package strawberry jello mix
- 1/4 cup sugar
- One 8 ounce tub Cool Whip, thawed but still cool
- 2 cups fresh strawberries, stemmed and diced
- 1 cup mini marshmallows
- Whipped cream or Cool Whip, for garnish
- 1 strawberry, for garnish
- In a medium saucepan over medium-high heat, bring ½ cup water to a boil. Add in the jello and sugar, stir until dissolved completely.
- Pour the jello mixture into a shallow dish (so it spreads out and cools faster). Refrigerate the jello for 20 to 25 minutes until it begins to cool and thicken to a syrup-like consistency.
- Place the Cool Whip into a large mixing bowl. Pour in the cooled jello and mix to combine.
- Pour in the strawberries and marshmallows. Fold them into the Cool Whip.
- Pour the pie filling into your prepared crust. Use a spoon or rubber spatula to smooth the filling into an even layer. (When I used a store-bought crust I had more filling than the pie could hold. We put the rest in a tupperware and popped it in the fridge for snacking.)
- Cover the pie with plastic wrap and place the pie in the fridge for at least 2 hours to set the filling, or until ready to serve. (If your filling isn't setting as quickly as you need, you can pop the pie in the freezer for 30 minutes to 1 hour.)
- When you're ready to serve the pie, remove the plastic wrap and decorate the edges of the pie with whipped cream. I like to put a dollop of whipped cream in the center and put a whole strawberry on top.