Cool 'n Easy® Pie

Cool 'n Easy® Pie


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


4 h 30 m {{adjustedServings}} servings 230 cals
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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 230 kcal
  • 12%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 31.8g
  • 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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  • Prep

  • Ready In

  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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  1. 18 Ratings


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 ...

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 p...