This is a light and cold dessert that is perfect for those hot summer days! Whip this up ahead of time for summer parties, weekend dinners, or just because! You can make this pie in the graham cracker crust described below, or you can use my Mamaw’s Pie Crust recipe here. Both are perfect and I have made this both ways, depending on my mood!
Ingredients:
For the crust:
- 1 sleeve graham crackers
- 1 stick of butter, melted
- 3 Tablespoons sugar
- 2 Tablespoons brown sugar
For the filling:
- 1 quart fresh strawberries, sliced
- 1 small package strawberry gelatin
- 1 small package vanilla pudding and pie filling
- 1 tsp. lemon juice
- 2 cups water
- 8 ounces whipped topping
Instructions:
For the crust, combine all dry ingredients in a blender or food processor and pulse until fine crumbs. Add in melted butter and pulse until combined.
Dump into pie plate and use hands or a greased measuring cup to press into the bottom and up the sides of a glass pie plate. (Affiliate link: if you purchase items from these links, I will receive a small portion of the sale at no additional cost to you! Thank you for supporting my blog!)
Place in refrigerator to cool while prepping the pie filling.
Slice fresh strawberries and line graham cracker crust sides and bottom as shown.
Place crust with berries back in refrigerator.
In medium sauce pan, whisk together gelatin, pudding, lemon juice and water until it begins to thicken.
Set aside and allow filling mixture to totally cool.
Pour mixture over berries and refrigerate until the filling begins to set up.
Cover in cool whip and garnish with additional fresh berries or however you choose!
Enjoy!
