The ultimate Strawberry Cream Pie recipe!
The most amazing strawberry cream pie recipe you’ll ever have! This no-bake creamy strawberry pie is made with fresh strawberries, cream cheese and a Golden OREO crust. It’s perfect for Easter, Mother’s Day or any spring or summer celebration!
Strawberry Cream Pie – the perfect spring dessert!
Looking for a simple dessert for your Easter dinner, brunch or spring celebration? This delicious strawberry cream pie recipe is the perfect make-ahead dessert.
Made with cream cheese, Cool Whip, and Jell-O, this no bake strawberry pie is an easy dessert recipe. Fresh strawberries mixed into the filling and garnished on top, make this pie extra spectacular.
What do I need to make strawberry cream pie?
- Golden OREOs (regular or double-stuffed) – for the crust
- butter – for the crust
- 1 (8 oz.) package, cream cheese
- sugar
- 1 (3 oz.) package, strawberry Jell-O
- milk
- 1 large (16 oz) carton, frozen whipped topping (Cool Whip) – as a substitute, you could also use my Homemade Cool Whip recipe. A great, healthier alternative to store-bought Cool Whip.
- fresh strawberries
For the full recipe with exact ingredient amounts and recipe instructions, be sure to see the recipe card below.
How do I make an OREO crust?
In a food processor or blender, add the cookies (entire cookie – no need to remove the cream filling of the cookie) and pulse until you you achieve crumbs. Pour the crumbs out into a pie plate.
Pour in the melted butter and mix together with the crumbs until you reach a gravel-like consistency. Press the crumb and butter mixture into the bottom and sides of the pie plate.
Pro-Tip: To have a more firm crust that holds its shape when slicing, bake the OREO crust in the oven for 5-7 minutes. This will help the crust hold its shape when cutting and will also help stay crisp and prevent from becoming soggy after the pie is refrigerated.
Ingredient substitutions and recommendations:
- Golden OREO’s: Instead of OREO’s also use store-brand vanilla sandwich cookies or even graham crackers to make the crust. You’ll need about 2 cups of graham cracker crumbs for the crust.
- Cool Whip: You CAN use stabilized whipped cream as a substitute for Cool Whip whipped topping.
- Strawberry Jell-O: You can definitely use sugar-free strawberry Jell-O instead of regular. No need to add extra sugar.
How do you make strawberry pie filling?
- Start with room temperature cream cheese. If your cream cheese is very cold and just out of the refrigerator, run it under warm water (still in the sealed packaging) to soften.
- With a hand or stand mixer, cream together the cream cheese and sugar until smooth and fluffy.
- In a separate cup or bowl, pour the gelatin mix into the cold milk, and stir to dissolve. Note: the milk does NOT need to be warmed.
- With the mixer running on low and fitted with the whisk attachment, gradually pour in the milk mixture into the cream cheese, stopping occasionally to scrape down the sides of the bowl. Continue until milk cream cheese mixture is smooth.
- Using a rubber scraper, fold in half (8 oz.) of the Cool Whip. Fold in the chopped strawberries until mixture is completely combined.
- Pour the filling into the chilled crust and refrigerate for at least 2 hours.
Topped with additional whipped topping and sliced fresh strawberries, this amazing creamy strawberry pie recipe becomes a show-stopper of a dessert!
Be sure to check out my Google Web Story and get the highlights of making this delicious No Bake Strawberry Cream Pie!
When should I serve this creamy strawberry pie?
This strawberry pie makes a beautiful dessert for Easter brunch or dinner, to a Mother’s Day celebration or a summer cookout!
If serving this pie before a dinner or at the end of a party, keep refrigerated until just before serving. Keeping the pie cold will help it hold its shape.
What should I serve with strawberry pie?
Coffee, tea or cocktails would be a fantastic way to enjoy this dessert. Here are some of our best coffee, tea and cocktail ideas:
- Strawberry Moscow Mule
- Iced Vanilla Latte
- Vanilla Bean Iced Coffee
- Strawberry Lemon Drop Martini
- Strawberry Limoncello Spritzers
- Chai Tea Latte Recipe
Should Strawberry Cream Pie be refrigerated?
Yes. This pie is made with cream cheese, whipped topping and strawberries. All of these ingredients need to be refrigerated.
How long does strawberry pie last?
Kept refrigerated, this creamy strawberry pie will last 4-5 days.
Can this strawberry pie be frozen?
For best results, keep the pie refrigerated, not frozen.
If you loved this delicious no bake strawberry pie recipe, check out my other delicious no bake desserts:
- White Chocolate Covered Strawberries
- No Bake Peanut Butter Pie
- Lemon Blueberry Cheesecake Bars
- No Bake Pumpkin Pie
- No Bake Chocolate Pie
- Lemon OREO Icebox Pie
- Strawberry Fluff Salad
- No Bake Lemon Cheesecake Bars
- No Bake Cherry Cheesecake
- No Bake Chocolate Cheesecake
- Creamy Blueberry Pie
- Chocolate Peanut Butter Cheesecake Bars
- Strawberry Shortcake Overnight Oats
- Strawberry Danish
Looking for some other dessert ideas for your holiday celebrations? These are great options:
- Mom’s Famous Coconut Cream Pie
- Pumpkin Meringue Pie
- Dark Chocolate Pecan Pie
- Blueberry Tarts with Lemon Mascarpone
- Cherry Almond Crumble Tart
Here’s the recipe for this amazing Strawberry Cream Pie recipe:
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Strawberry Cream Pie
Equipment
- Stand Mixer This KitchenAid Stand Mixer is a must-have tool for any home baker!
- Rubber Scrapers These Cuisinart rubber scraper spatulas are fantastic for fillings, batters, and so much more!
- Pie Plate This Pyrex glass pie plate is a must-have for any home baker!
Ingredients
Golden OREO Crust:
- 22 Golden OREO cookies or any other vanilla sandwich cookie
- 3 Tablespoons butter melted
Strawberry Filling:
- 1 (8 oz. pkg.) cream cheese room temperature
- 1/4 cup sugar
- 1 cup milk
- 1 (3 oz. pkg.) Strawberry Jell-o
- 1 cup fresh strawberries chopped
- 1 (8 oz. carton) Cool Whip thawed
Toppings:
- 4-6 oz. Cool Whip
- 1 1/2 cups sliced strawberries
Instructions
Golden OREO crust:
- In a food processor, crush the Golden OREO's. Pour crumbs into a 9" pie plate, and combined with the melted butter. Mixture should resemble gravel. Firmly press crumb mixture into the bottom and sides of the pie plate. Refrigerate.
For Strawberry Filling:
- With a hand or stand mixer, cream together the room temperature cream cheese and sugar until smooth and fluffy.
- In a separate cup or bowl, pour the strawberry Jell-O mix into the milk, and stir well to dissolve. With the mixer running on low and fitted with the whisk attachment, gradually pour in the milk mixture into the cream cheese, stopping occasionally to scrape down the sides of the bowl. Continue until milk cream cheese mixture is smooth.
- Using a rubber scraper, fold in half (8 oz.) of the Cool Whip. Instead of store-bought Cool Whip, you can substitute my recipe for Homemade Cool Whip. Fold in the chopped strawberries until mixture is completely combined. Pour the filling into the chilled crust and refrigerate for at least 2 hours.
- Just before serving, top the pie with additional Cool Whip. (Feel free to add as much or as little as you like.) Add the sliced strawberries to the top of the whipped topping. Slice and serve.
Notes
Nutrition
Hi Erin, What a beautiful pie! It sounds simply scrumptious! Thanks for sharing the recipe! Blessings, Janet
Soon as those hood berries are out I’m making this!! WOW!! Pinned – Thanks for sharing on the What’s for Dinner link up~
Erin, Pretty berries!! This pie looks too pretty to slice . . .but that wouldn’t stop me! Thanks so much for sharing with us this week at Snickerdoodle! Pinned
Erin, this pie looks absolutely exquisite and for that very reason, you are my choice for this week’s Over the Moon Link Party Featured Blogger. Come back to our link party between Sunday evening and Thursday evening and grab your Featured Blogger badge. Pinned on our OTM Link Party Board as well as my personal one. Congratulations!
Another fabulous dessert and easy as well. Thanks for sharing at DI&DI.
Oh yum!
Those golden oreos are pretty addicting. I’d have to hide them to be able to have enough for a crust.
Thanks for sharing on #TastyTuesdays
Fresh strawberries! And quick to prepare! Thanks for sharing at Fiesta Fridays!
Wow that looks great. I don’t make many pies so this looks like a keeper recipe for me.
Thanks for sharing at Funtastic Friday.
Looks so good!
Thanks for sharing at the Inspiration Spotlight party. Pinned & sharing.
Would I be able to use fresh whipped cream instead of whipped topping?
Does this freeze well?
I use home made whipped cream…any suggestions for using this instead of Cool Whip?
This looks so delicious! Featuring this week on Family Fun Friday.
http://www.happyandblessedhome.com/6-spring-inspired-recipes/
This was good but it never got firm. Not sure what I did wrong.
I made this last night and it was unbelievable! This is going to be my new go-to dessert recipe. Everyone loved it and ate every last crumb!
I’m going to make this sugar free. Your pictures are amazing!
do you keep the “cream” filling in the cookies or do you just need the cookie part for the crust?
Are we supposed to prepare the jello (mix with hot water) before adding it to the milk?!
If I use sugar free jello, should I add sugar?
If you like suar free gelatin use it. Plus with you like cool whip you can use sugar free. I love it.
Looks delicious. The milk is not heated to dissolve jello?
Looks delicious! The milk does not need to be heated to dissolve jello?
Md this today, wow real quick n so. I did a few minor changes…brought raspberry jello by mistake..it worked very well and I added extra berries to the mixture. Also cheater and got a ready made crust…walnut crust.
A big hit with powers that (think they) be.
Thanks for the receipe. Next I’ll try blueberry or peach👌
I have lots of berries frozen from last year. I”m going to try using them in the cheesecake part of recipe and maybe make mini pies so I won’t have to slice in case it comes out extra moist. Has anyone ever tried this?
Have made this twice & everyone raved about it.
I used graham cracker crust the second time instead of cookie crust since I thought the cookie crust was too sweet & increased the strawberries folded into the pie to 2 cups as I didn’t feel 1 cup was enough. Came out perfect. Easy to make & delicious!
Just made this simple dish and its ABSOLUTELY DELICIOUS!
My filling came out very runny. I stuck it in the freezer for a few minutes before I refrigerate it. Is that normal, to be runny and then set after refrigeration?
Girl mine too!! It was like a runny strawberry pudding! I thought maybe I missed an ingredient. I even made it 2 days early so it would have time to set.
OMG this looks delicious! I might try this recipe out tonight. My kids would love this. Thanks for sharing!
Hi: I came across this recipe and want to make it for a 4th of July picnic, but I have a question and thought maybe I’d find the answer to it, here in the “Comments”. And, sure enough I found my question which was asked about the milk. Does the Jell-O dissolve in cold milk? Or, does the milk need to be heated up? You don’t mention in your recipe if the milk is cold or warmed. However I noticed that you don’t answer your followers questions or respond to comments. I just think it would be helpful if you answered your followers question since they are kind of to visit your blog and comment on your recipes.
Hi Barbara, sorry I missed your recipe preparation for your July 4th picnic. To answer your questions, the milk does not need to be warmed. The jello is dissolved into the cold milk.
Enjoy your summer!
Erin