Name: Strawberry Jello Pie
Ingredients: 1½ cups graham cracker crumbs; ⅓ cup (75g) unsalted butter, melted; 2 tbsp granulated sugar; 1 (3 oz) box strawberry-flavored gelatin (Jell-O); 1 cup boiling water; 1 (8 oz) tub whipped topping (e.g., Cool Whip), thawed; 1 cup fresh strawberries, finely chopped or sliced (optional, for texture)

Ingredients

Scale

For the crust:

1½ cups graham cracker crumbs
⅓ cup (75g) unsalted butter, melted
2 tbsp granulated sugar

For the filling:

1 (3 oz) box strawberry-flavored gelatin (Jell-O)
1 cup boiling water
1 (8 oz) tub whipped topping (e.g., Cool Whip), thawed
1 cup fresh strawberries, finely chopped or sliced (optional, for texture)

Instructions

Make crust: Mix graham crumbs, melted butter, and sugar. Press firmly into a 9″ pie plate. Chill 10 minutes.
Dissolve gelatin: In a bowl, whisk strawberry gelatin with boiling water until completely dissolved (~2 min). Cool 10–15 minutes (until slightly thickened but still pourable).
Fold in whipped topping: Gently stir in thawed whipped topping until smooth and pink.
Add berries (optional): Fold in chopped strawberries or arrange slices on top after pouring.
Fill & chill: Pour mixture into crust. Refrigerate at least 3 hours, or until fully set (best overnight).
Serve cold, garnished with extra berries or whipped cream.

💡 Pro Tips:
– For extra berry flavor, replace ¼ cup boiling water with pureed strawberries.
– Use a gluten-free crust by swapping graham crackers for GF cookies.
– Keep chilled—this pie softens quickly at room temperature!

Prep Time & Nutrition (per slice, serves 8):