Cool 'n Easy® Pie Recipe -
Cool 'n Easy(R) Pie Recipe
  • READY IN 4+ hrs

Cool 'n Easy® Pie

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"This easy, creamy jell-o pie is sure to become a family favorite."

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Original recipe makes 8 servings Change Servings
  • PREP

    10 mins

    4 hrs 30 mins


  1. Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Add whipped topping; stir with wire whisk until well blended. Refrigerate 15 to 20 min. or until mixture is thick enough to mound.
  2. Spoon into crust.
  3. Refrigerate at least 4 hours or overnight until firm. Store leftover pie in refrigerator.
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Reviews More Reviews

Most Helpful Positive Review
Jan 22, 2012

We love this pie. I like to make this with a pretzel crust and stud the top of the pie with fresh cut strawberries. Sometimes, I'll fold in some chopped strawberries into the pie, too. NOTE: DO NOT wisk the Cool-Whip into this pie. You want to fold it so that the whipped topping dosen't break down and become runny. You want it fluffy.

Most Helpful Critical Review
Aug 20, 2010

Do NOT use a whisk to mix the Cool Whip in! All that did was turn it into liquid, which made it nearly impossible to thicken to mounding. It mounded a bit, and when I poured it into the prepared crust, there was WAY too much (like a cup too much) for the crust. I even had to spoon some of it out so that it didn't spill in my fridge. I refrigerated it for 5 hours. When we cut into it, the filling was still entirely liquid (and there is nothing wrong with my refrigerator!). My guests ate it to be polite, but I didn't bother. They reported that the taste was good, but...who wants to eat pink, runny Jell-O water? IF I try this pie again, I will gently fold the Cool Whip in and probably leave out the cold water entirely or replace it with 1/4 cup ice cubes. I would also suggest refrigerating all night or freezing it. It was a complete disaster by the given directions.


18 Ratings

Jul 12, 2010

Ive been making this pie for 15 years. its very light and creamy. Kids love it. I dont use ice cubes anymore, it works great with just cold water.

Dec 14, 2009

I have made this as a pie and also as indivudual mini pies using raspberry Jell-o. I used a mini muffin tin lined wiwth paper cups. I made a graham cracker crust, added about 1.5 tablespoons per pie, and packed the crust using a Pampered Chef tool. I baked at 375 for about four minutes. Prepare the pie as directed. Once the mini pies are filled, I placed a raspberry in the middle of each one. Once the pies were set, I drizzled them with melted milk chocolate. They were a great mini dessert and a huge hit. The dessert is very light, making it great after a heavy meal. Also very refreshing.

Sep 03, 2010

Love this recipe. Using the light cool whip and sugar free jello, you get a sweet, yet extremely low calorie dessert. For the reviewer who gave it one star and had runny pie, I wonder if you noticed the water ratio is not the same as on the jello box? I have never had this recipe fail, and I do use a whisk to stir in the cool whip. Give it another go before you give up on this recipe!

Oct 21, 2010

This recipe was excellent. I brought it along as dessert for a full Thanksgiving dessert and got rave reviews. I did made it in a chocolate graham cracker crust, and garnished it with drizzled chocolate. It was light and fluffy and just the thing after a huge meal.

Jul 04, 2011

Tasty, refreshing, light - great summer dessert! :)

Jun 30, 2010

I used a pre-made chocolate pie crust for this pie. After all, who doesnt like strawberries and chocolate? This recipe was easy to make. My children all enjoyed it. I thought it was lacking a bit of something.


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  • Calories
  • 230 kcal
  • 12%
  • Carbohydrates
  • 31.8 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 9.8 g
  • 15%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 2.2 g
  • 4%
  • Sodium
  • 179 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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