Cool 'n Easy® Pie

Cool 'n Easy® Pie

14 Reviews 2 Pics
  • Prep

    10 m
  • Ready In

    4 h 30 m
Recipe by  JELL-O

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

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Adjust Servings

Original recipe yields 8 servings



  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 (14)

Rate This Recipe
Sarah Jo

Sarah Jo

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.



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.



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.

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Amount Per Serving (8 total)

  • Calories
  • 230 cal
  • 12%
  • Fat
  • 9.8 g
  • 15%
  • Carbs
  • 31.8 g
  • 10%
  • Protein
  • 2.2 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 179 mg
  • 7%

Based on a 2,000 calorie diet



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