Ingredients
- 1 package (3 oz / 85g) strawberry Jello mix
- ⅔ cup boiling water
- ½ cup cold water
- 1 container (8 oz / 226g) Cool Whip whipped topping, thawed
- 1 prepared 9-inch graham cracker crust
Optional:
- Fresh strawberries for topping
Instructions
- In a mixing bowl, dissolve the strawberry Jello powder in ⅔ cup boiling water. Stir until completely dissolved.
- Add ½ cup cold water and mix well.
- Place the Jello mixture in the refrigerator for about 20–30 minutes until it starts to thicken slightly but is not fully set.
- Gently fold in the Cool Whip until the mixture becomes light, creamy, and fluffy.
- Pour the strawberry filling into the graham cracker crust and smooth the top.
- Refrigerate for at least 4 hours, or overnight, until fully set.
- Slice and serve chilled. Add fresh strawberries on top if desired.
Nutrition Facts (Approx. per slice)
- Calories: 280 kcal
- Protein: 3g
- Carbohydrates: 35g
- Fat: 14g
- Fiber: 1g
Storage Tips
- Keep refrigerated for up to 4 days.
- Cover tightly to keep the crust fresh.
- Best served cold straight from the fridge. 🍓
