Cool 'N Easy Cherry Pie
Submitted by aimes
A no-bake cherry pie made with cherry Jello, whipped topping, and a graham cracker crust. Light, fluffy, and chilled until firm. The easiest summer pie you’ll ever make.
YIELD
1 piePREP
30 minCOOK
0 minREADY
4 hrsWhen it’s too hot to turn on the oven but you still want pie, this is your move.
Cherry Jello dissolved in boiling water gets chilled with ice until it thickens, then folded with fat-free whipped topping into a mousse-like filling that’s light, airy, and bright cherry pink.
Pour it into a ready-made graham cracker crust, chill for a few hours, and you’ve got a pie that looks like it took real effort.
Garnish with piped whipped topping stars and fresh cherries for a presentation that turns heads at any summer gathering.
Kitchen Tips
- Chill the Jello mixture until it’s the consistency of raw egg whites before folding in the whipped topping. Too thin and the filling won’t set
- Use the ice cube method to speed up thickening, but remove any unmelted ice before mixing
- Let the pie set a full 4 hours in the fridge for clean slices that hold their shape
Ingredients
Directions
Stir boiling water into jello 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 (consistency of unbeaten egg whites).
Remove any remaining ice.
Stir in tub whipped topping 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.
Before serving, use a cake decorating tool to border the edges of the pie with whipped topping stars all the way around, and one big one in the middle.
Arrange cherries evenly among the whipped topping border.
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