Strawberry Fluff Pie

Strawberry Fluff Pie is a strawberry flavor explosion everyone loves! This easy no-bake summer dessert is made ahead of time and a fun way to end a meal!

Turing on the oven in the summer sucks. Some days I’ll get up early and whip up this super easy Strawberry Pretzel Salad, but the key is baking at like 8 or 9 am before it’s crazy hot. Other days I just want an easy dessert that won’t turn my house into a sauna and will still satisfy my sweet tooth. This Strawberry Fluff Pie is everything I love about summer and strawberries with no baking required!

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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 blueberry fluff, Mango Macadamia Fluff, and now I’m sharing this strawberry fluff recipe!

Fluff vs Fool

• Fool is an English dessert that uses a mixture of custard and stewed fruit puree. Modern versions use custard, whipped cream, and fruit puree, or leave out the custard. It’s a smooth, creamy, and fantastically simple dessert. (I like macerating my berries in a little booze sometimes too!)
• Fluff starts off with whipped cream then combines it with marshmallows, fruit, and other add-ins like nuts. Fluffs make me think of retro salads from the 1950’s cookbooks but in the best possible way. Mmmmm…strawberry fluff salad. (insert Homer drooling here)

Since I needed to fill a whole pie shell, and because I wanted to pack as much strawberry flavor possible into this dessert, I added some strawberry jello. While you might be thinking, “Julie! That pie is just going to taste like jello, not real strawberries!” You are wrong. Yes, there is a slight jello flavor to the pie, because duh, but with oodles of fresh strawberries throughout this pie it all gets balanced out. Plus while the pie is chilling in the fridge all of the flavors marry together for a crazy good strawberry dessert!

During the summer I loathe turning on my oven, but I still need to satisfy my sweet tooth. If you’re in the same boat you are in luck today my friend! We have 12 no-bake pie recipes just begging to be made. Each one is perfect for summer and no baking required!

• No Bake Sour Cream Leamon Pie
• No Bake S’mores Pie
• No Bake Pina Colada Pie
• Easy Strawberry Pie
• No Bake Oreo Cannoli Cream Pie
• Pistachio Pudding Pie
• No Bake Mango Pie Recipe
• S’mores Coconut Cream Pie
• Strawberry Fluff Pie
• Coconut Cream Pie
• No Bake Lemon Icebox Pie
• Cap’t Crunch No Bake Peanut Butter Pie

Hungry for More?

• Chocolate Cream Pie
• Root Beer Float Pie
• Peanut Butter Graham Cracker Pie
• Biscuit Strawberry Shortcake

Strawberry Fluff Pie

Julie Kotzbach

Strawberry Fluff Pie is a strawberry flavor explosion everyone loves! This easy no-bake summer dessert is made ahead of time and a fun way to end a meal!

4.72 from 7 votes

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Prep Time 5 minutes mins

Cook Time 3 minutes mins

Chilling Time 2 hours hrs 25 minutes mins

Total Time 2 hours hrs 33 minutes mins

Course Dessert

Cuisine American

Servings 8 slices

Calories 244 kcal

Ingredients

  

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• 1 prepared graham cracker pie crust store bought or homemade
• ½ cup boiling water
• 3 ounces strawberry jello mix (1 packet)
• ¼ cup granulated sugar
• 8 ounces Cool Whip whipped topping (1 tub) thawed but still cool
• 2 cups fresh strawberries stem removed and diced
• 1 cup mini marshmallows
• Whipped cream or Cool Whip for garnish
• 1 strawberry for garnish

Instructions

 

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• In a medium saucepan over medium-high heat, bring 1/2 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 shell could hold. We put the rest of the filling in a Tupperware and popped it in the fridge for dessert another night.)
• Cover the pie with plastic wrap and place 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.

Notes

If you don't want to use Cool Whip for this recipe you could substitute a stabilized whipped cream instead.

Nutrition

Calories: 244 kcalCarbohydrates: 44 gProtein: 3 gFat: 6 gSaturated Fat: 1 gCholesterol: 4 mgSodium: 176 mgPotassium: 109 mgFiber: 1 gSugar: 29 gVitamin A: 50 IUVitamin C: 21.2 mgCalcium: 43 mgIron: 0.7 mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

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