Easter No Bake Jello Strawberry Delight (Printable Version)

Luscious creamy strawberry layered dessert with graham cracker crust, perfect for Easter and spring gatherings.

# What You Need:

→ Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/3 cup granulated sugar
03 - 6 tablespoons unsalted butter, melted

→ Strawberry Jello Layer

04 - 1 (3 oz) box strawberry-flavored gelatin
05 - 2/3 cup boiling water
06 - 1/2 cup cold water
07 - 1 cup fresh strawberries, diced

→ Creamy Filling

08 - 8 oz cream cheese, softened
09 - 1/2 cup powdered sugar
10 - 1 teaspoon pure vanilla extract
11 - 1 cup heavy whipping cream, cold

→ Topping

12 - 1 cup whipped cream or whipped topping
13 - Extra fresh strawberries, sliced for garnish
14 - Pastel sprinkles or Easter candies (optional)

# How-To Steps:

01 - Combine graham cracker crumbs, sugar, and melted butter in a bowl. Mix until evenly moistened. Press firmly into the bottom and up the sides of a 9-inch pie dish. Chill in the refrigerator while preparing the filling.
02 - Dissolve strawberry gelatin in boiling water. Stir in cold water. Allow to cool to room temperature without letting it set.
03 - Beat cream cheese until smooth. Add powdered sugar and vanilla, mixing well. In a separate bowl, whip heavy cream to stiff peaks. Gently fold whipped cream into the cream cheese mixture until smooth and fluffy.
04 - Stir diced strawberries into the cooled gelatin. Add the gelatin mixture to the creamy filling and fold gently until combined.
05 - Pour the filling into the chilled crust. Smooth the top with a spatula. Refrigerate for at least 4 hours, or until fully set.
06 - Top the pie with whipped cream and garnish with sliced strawberries and optional Easter sprinkles or candies before serving.

# Helpful Tips:

01 -
  • The contrast between tangy strawberry layer and rich creamy filling is pure sunshine on a spoon
  • It comes together faster than you can binge watch an episode of your favorite show
  • Everyone thinks you spent hours on something that required zero oven time
02 -
  • The Jello must cool to room temperature before combining with the cream filling or it will seize up into tiny rubbery bits
  • Over-whipping the heavy cream turns it into butter. Stop as soon as those peaks stand up straight
03 -
  • Use a pie dish with a removable bottom for the most impressive presentation when you unmold it
  • Chill your mixing bowl and beaters before whipping the cream for faster, better results

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