Three ways to make strawberry jello with a graham cracker crust
Yes, graham cracker crust and gelatin go together well, and there are several popular formats:
- Strawberry Jell-O pie with fruit. Fresh strawberries are stirred into prepared strawberry gelatin and poured into a crust. Cornstarch is sometimes used to thicken the berry mixture.
- Fluffy no-bake pie. Gelatin is mixed with whipped topping for a light, mousse-like filling in a ready-made crust.
- Layered pan dessert. A graham crust, a cheesecake-style cream layer, and a strawberry gelatin and fresh strawberry topping, served in squares. This format is sometimes called no-bake strawberry delight. Our strawberry layered dessert with cream cheese page compares related versions.
Ingredients
Amounts vary by format and by recipe, so use your chosen recipe for quantities. In general you need:
- Strawberry gelatin (a standard small box is typical)
- Boiling water and cold or ice water
- Fresh strawberries, washed, hulled, and sliced
- A graham cracker crust, store-bought or homemade (crushed graham crackers, melted butter, and sugar)
- Whipped topping or whipped cream, for the fluffy pie or as garnish
- For the layered version: cream cheese, powdered sugar, and vanilla
Basic fluffy pie method
- Dissolve the gelatin in boiling water, whisking until no grains remain.
- Add cold water (many recipes use ice to make up part of the amount) and stir.
- Chill until it begins to thicken and looks like unbeaten egg whites. This step helps the whipped topping blend in smoothly.
- Fold in the whipped topping until the color is even.
- Pour into the crust, add sliced strawberries if desired, and chill until firm. Several hours or overnight is common.
Follow your gelatin box, since directions can differ by brand and package size.
Layered version
Press the crust into a 9x13-inch dish, spread a cooled cream cheese layer over it, and top with strawberry gelatin that has cooled to lukewarm together with sliced strawberries. Chill until the top layer sets. Mildly Meandering’s version, for example, serves about 12 and can be made ahead of the event. The related jello and whipped cream layered dessert guide covers timing for stacking gelatin layers.
Tips
- Cool the gelatin before pouring. Hot liquid can soften a crust and melt a creamy layer.
- Chill until fully set. Pies that are cut early tend to slump. Allow enough time rather than shortening it.
- Pat berries dry. Extra surface water thins the filling.
- Keep the crust crisp. A thin cream cheese layer or a short chill of the crust before filling can help create a barrier. Serve the same day or the next if you want the crust at its crispest.
Can you use frozen strawberries?
Some recipes allow thawed frozen strawberries. Thawed berries release more liquid, so drain them well and expect a slightly softer result. Fresh berries generally give the best texture. If you like the crust-and-cream-cheese combination in individual portions, try our easy mini strawberry cheesecakes.
Make ahead and storage
These desserts are good make-ahead options. Pie-style versions are often kept refrigerated for a day or two, and layered cream desserts are commonly kept up to about three days. Cover them to keep out fridge odors. Freezing is generally not advised for gelatin-based desserts, because texture can turn watery after thawing.
Answers to common questions
Can you make a dessert with graham cracker crust and jello? Yes. The formats above are all common examples.
Can I make a strawberry jello pie with graham cracker crust? Yes. A premade crust saves time, and a homemade crust takes only crumbs, butter, and sugar.
What is an old-fashioned strawberry dessert with graham crust? It usually means a chilled layered dessert, graham base, creamy middle, and strawberry top, similar to the layered version above.
Are there other strawberry jello desserts? Yes: fluffy salads, pretzel-crust versions, and the pink salad dessert are all related ideas.