Ingredients
1 1/2 cups graham crackers (crushed)
1/3 cup unsalted butter (melted)
1/4 cup yellow sugar
1 1/2 cups strawberries (sliced)
16 oz Cool Whip
1/4 cup crushed graham cracker crumbs (optional, for topping)
Optional: Nut shavings or chopped nuts (for topping)
Instructions
Crush graham crackers using a food processor or Ziplock bag.
Mix with melted butter and sugar until the mixture is damp but holds together.
Press the crust into the bottom of a 9-inch pie dish using the back of a measuring cup.
Chill Cool Whip for 15 minutes in the refrigerator.
Fold in half the sliced strawberries into the Cool Whip until well combined.
Pour the filling into the prepared crust and smooth the surface with an offset spatula.
Cover the pie and refrigerate for at least 1 hour to firm up.
Top with remaining strawberries and optional nut shavings before serving.
Notes
Chill the Cool Whip first to prevent a soggy filling.
Use ripe, juicy strawberries for optimal flavor balance.
Margarine can replace butter for halal/non-dairy requirements.
Freezing the pie for 30 minutes sharpens the shape without ice crystals.
Homemade whipped cream is a viable alternative for a lighter, tender texture.
Pass whole nuts through a fine mesh sieve for a snowy nut topping.
Use gluten-free graham crackers if available.
- Prep Time: 15
- Category: No-Bake Dessert Recipes
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 18g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 5.5g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 20mg