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This quick Jello Pie is one of the easiest pies ever! I use cherry jello for this version, but it’s so versatile that you can use any jello flavor you like. It’s an easy pie recipe the whole family will love!

slice of pink pie on oreo crust with whipped cream and a cherry on top.

Jello Cool Whip Pie Recipe

I love no bake dessert recipes, and it doesn’t get any easier than no bake jello pie! In this case, we’re talking cherry jello pie: it’s made with simple ingredients and is the perfect dessert for summer entertaining.

This delicious pie is exactly what it sounds like: a no bake pie made with jello! I love baking hacks and this no bake pie is my favorite way to use jello (besides Strawberry Pretzel Salad, that is). With just a couple of ingredients, it makes a great no bake pie filling. The best part is you don’t have to use cherry jello; any flavor jello will work!

The jello is mixed with Cool Whip for a cool creamy filling with a pretty pastel color. Add a chocolate cookie crust, and you get an easy dessert, but it’s excellent with a premade graham cracker pie crust, too.

ingredients in jello pie.

Jello Pie Ingredients

  • Jello: We’re using cherry today but you can use ANY flavor (lie strawberry jello).
  • Water: You’ll need both ice water and boiling water to make this pie.
  • Cool Whip: Is the creamy part of the pie – use your favorite kind.
  • Crust: Use an Oreo pie crust (my recipe or store bought) or you can use any kind of crust (a graham cracker crust is more traditional).

Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.

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Variations

Here are a few other ideas with different flavors of jello – the possibilities are endless!

  • Key lime pie but as a lime jello pie instead – this is also great for St. Patrick’s day themed party! I like to garnish with whipped cream and thin slices of key limes for decoration.
  • Orange jello or lemon jello pie with fresh fruit on top is great if you love citrus.
  • Blue raspberry pie is another one I love.
  • No bake strawberry pie with strawberry jello!
slice of pink pie on oreo crust with whipped cream and a cherry on top.

Dorothy’s Testing Notes

  • Garnish your pie with whipped topping or whipped cream and maraschino cherries. I also like other fruit like sliced strawberries for a fresh flavor.
  • Another favorite pro tip: Try other toppings like crushed Oreos or graham crackers – they add a nice crunchy texture. I like to crush them in my food processor to make fine crumbs.
  • Don’t skip the chilling step to ensure your pie sets up properly.
  • Don’t worry if your pie looks separated! This is a natural occurrence as the pie solidifies.
4.94 from 15 votes

Cherry Jello Pie Recipe

By: Dorothy Kern
This Cherry Jello Pie is an easy no-bake dessert that’s perfect for a summer warm day!
Prep Time: 15 minutes
Chill Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 8 servings
slice of pink pie on oreo crust with whipped cream and a cherry on top.
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Ingredients

  • 1 3oz package Cherry Jello Mix, (or any flavor)
  • ⅔ Cup (158ml) Boiling Water
  • ½ cup (118ml) cold water
  • Ice Cubes
  • 1 8oz Container of Cool Whip
  • 1 Oreo Pie Crust, (homemade or storebought)

Instructions 

  • Place jello powder in a large bowl.
  • In a small saucepan bring ⅔ cup water to a boil. Add boiling water to gelatin and stir until completely dissolved, about 2 minutes.
  • Fill measuring cup with cold water and add enough ice cubes to make it 1 cup of water and ice.
  • Pour ice water over Jello mixture and stir until it starts to thicken.
  • Chill for 15 minutes.
  • Gently fold Cool Whip into Jello until smooth. Pour mixture into Oreo crust.
  • Refrigerate a minimum of 4 hours or until firm.
  • Serve cold with a dollop of whipped cream and extra chocolate chips, if desired.

Notes

  • I do not recommend freezing this pie. The texture changes when it defrosts and becomes watery.
  • Use any flavor jello mix
  • Don’t skip the 15 minute chill step or your pie won’t set up.
  • Some of the jello may sink to the bottom of a pie giving a jello line under the creamy filling. This is normal.

Nutrition

Serving: 1serving | Calories: 120kcal | Carbohydrates: 0.2g | Protein: 0.02g | Fat: 0.03g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.001g | Monounsaturated Fat: 0.01g | Trans Fat: 0.01g | Cholesterol: 0.02mg | Sodium: 1mg | Potassium: 0.3mg | Fiber: 0.003g | Sugar: 0.2g | Vitamin A: 0.2IU | Calcium: 0.1mg | Iron: 0.004mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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process shots of jello pie.
process shots of jello pie.
process shots of jello pie.
process shots of jello pie.

How do you make jello pie?

  1. Make sure the jello powder is dissolved in the hot water.
  2. To cool the jello, add ice.
  3. Be sure to fold the cool whip carefully so you don’t break it (or you’ll get a watery pie).
  4. Make sure to chill the pie several hours so it sets.

FAQ:

How to store jello pie?

Cover the jello pie with plastic wrap and keep it in the refrigerator. It should not be stored at room temperature.

Can you freeze this pie?

No, jello pie does not freeze well.

Why didn’t my jello pie set up?

Jello pie is basically a gelatin pie, so be sure to use boiling water first and stir for two minutes. The powdered gelatin mixture should be completely dissolved. This allows the gelatin to work correctly, which is crucial for the pie to set. Also, the pie needs to be refrigerated before serving. Four hours should be enough but chill the pie overnight for best results.

Favorite No Bake Pies

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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4.94 from 15 votes (10 ratings without comment)

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25 Comments

    1. I cannot guarantee it will hold up. Theoretically I think it will work, since they’re usually interchangeable in pies, but you’d have to be sure the cream is whipped perfectly to stiff peaks and fold it in carefully.

      Reply