/ / / / / No Bake Raspberry Jello Pie with Graham Cracker Crust

No Bake Raspberry Jello Pie with Graham Cracker Crust

No Bake Raspberry Jello Pie with Graham Cracker Crust is a beautiful three layered pie made with raspberry jello and whipped cream in a graham cracker crust for a quick and delicious no bake dessert.

A slice of easy raspberry jello pie with a graham cracker crust on a plate in front of a pie plate with the rest of the pie.

I remember having this pie growing up but I just recently rediscovered it when I was going through a 3 inch binder full of recipes I have. It’s always nice to discover old favorites.

Ingredients you need:

  • graham crackers
  • butter
  • boiling water
  • raspberry jello packages
  • cold water
  • ice cubes
  • whipped cream or cool whip
  • raspberries
 
 

How to make a graham cracker crust?

Making a homemade graham cracker crust is really easy if you have a food processor

  1. Process the crackers until they are fine crumbs. 
  2. Add the butter and process it again until it all sticks together.
  3. Press the mixture into a pie plate, using the bottom of a cup or your fingers.

If you don’t have a food processor, you can still make one at home. 

  1. Place the graham crackers in a ziploc bag and use a rolling pin to crush the crackers. 
  2. Pour the crushed graham crackers into a bowl and add the butter.
  3. Dump all the crumbs into your pie pan and then press them with your fingers or the bottom and sides of a cup to shape the crumbs into place.

How to make jello pie with whipped cream (or cool whip)?

  1. Empty raspberry jello packets into a large bowl. Pour the boiling water over the jello powder and mix about 2 minutes with a whisk until the jello is completely dissolved.
  2. In a 2 cup liquid measuring cup, measure out the 1/2 cup cold water. Add enough ice cubes (or frozen raspberries) to the water so the water level comes up to 1 1/2 cups. Add the cold water mix to the jello mix and stir until the ice is completely melted.
  3. Refrigerate the jello until it is cool but not setting, about 5 minutes. 
  4. Save 1 cup of the whipped cream in a small bowl to top the pie with later. Spoon the rest of the whipped cream into the jello bowl. Using a whisk, stir the mixture until it is well blended. Pour the mixture into the prepared pie crust.
  5. Refrigerate for at least 2 hours or until set. Top with the remaining cool whip and serve.
  6. If desired, add raspberries to the top after the whipped cream or you can add raspberries to the filling after mixing in the whipped cream.

So this is a pie that you could make two ways. If you wait until the Jello has thickened until egg white consistency where it starts to clump if you stir it and then stir in the cool whip you’ll get one uniform look to the pie.

I kind of like the triple layer look to the pie and the difference in textures from top to bottom. To get that look you don’t wait until it begins to thicken to stir in the whipped cream (or cool whip). 

You do it when it’s cooled down for a few minutes but is still liquidy. Is that a word? If it isn’t it really should be. Anyways, that liquid-ness gives the jello some time to settle on the bottom of the pie.

Can you freeze jello pie?

Speaking from experience here, don’t freeze your jello pie. It may seem like a good idea since the cool whip was frozen initially but the integrity of the jello changes when frozen. 

Basically speaking, your jello won’t actually become frozen in the freezer and then when it comes out it gets really REALLY liquidy (there’s that word again) and no one wants a soupy jello cake. Or maybe they do and that’s weird but happily give them their soupy jello pie.

Once it’s chilled in the refrigerator check if the jello is set. Jiggle the pie and see if the middle jiggles a lot or a little. You want it just to give a tiny shimmy not a big wave. So remember gentle princess wave, not crazy fan girl wave, and it’s ready to eat.

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A fork full of pie showing off the three layers of pie- a jello layer with a graham cracker crust on the bottom, a pink jello & cool whip layer, with cool whip on top.

If you need a few more no bake recipes try:

No Bake Raspberry Jello Pie with Graham Cracker Crust

No Bake Raspberry Jello Pie with Graham Cracker Crust

A beautiful three layered pie made with raspberry jello and whipped cream in a graham cracker crust for a quick and delicious no bake dessert.
Prep Time: 15 minutes
Chill time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 283kcal
Author: Jade Jones

Ingredients

For the graham cracker crust

  • 18 graham crackers
  • 6 Tbsp butter melted

For the raspberry jello filling

  • 1 1/2 cups boiling water
  • 2 3 oz raspberry jello packages
  • 1/2 cup cold water
  • ice cubes
  • 8 ounces whipped cream divided, or thawed cool whip
  • raspberries optional

Instructions

  • Empty raspberry jello packets into a large bowl.  Pour the boiling water over the jello powder and mix about 2 minutes with a whisk until the jello is completely dissolved.
  • In a 2 cup liquid measuring cup, measure out the 1/2 cup cold water.  Add enough ice cubes (or frozen raspberries) to the water so the water level comes up to 1 1/2 cups. Add the cold water mix to the jello mix and stir until the ice is completely melted.
  • Refrigerate the jello until it is cool but not setting, about 5 minutes. 
  • Save 1 cup of the whipped cream in a small bowl to top the pie with later.  Spoon the rest of the whipped cream into the jello bowl.  Using a whisk, stir the mixture until it is well blended.  Pour the mixture into the prepared pie crust.
  • Refrigerate for at least 2 hours or until set.  Top with the remaining cool whip and serve.  
  • If desired, add raspberries to the top after the whipped cream or you can add raspberries to the filling after mixing in the whipped cream.

Nutrition

Calories: 283kcal | Carbohydrates: 27g | Protein: 3g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 291mg | Potassium: 97mg | Fiber: 1g | Sugar: 9g | Vitamin A: 460IU | Calcium: 57mg | Iron: 1.3mg
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