No-Bake Strawberry & Cream Pie

• Produce

  • 4 cups Strawberries, fresh

• Baking & Spices

  • 2 tsp Cinnamon, ground
  • 1 (8 oz. container Cool whip topping
  • 1/3 cup Granulated sugar

• Snacks

  • 1 1/2 cups Graham cracker crumbs

• Dairy

  • 1/3 cup Butter

• Frozen

  • 1/2 cup Ice cubes

• Desserts

  • 1 (3 oz. package Strawberry jello

• Liquids

  • 1 1/4 cup Water

Found on therecipecritic.com

Ingredients

• 1½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• 2 teaspoons ground cinnamon
• ⅓ cup butter, melted
• 1 (3 oz.) package strawberry jello
• ⅔ cup boiling water
• ½ cup cold water
• ½ cup ice cubes
• 1 (8 oz.) container Cool Whip topping
• 4 cups fresh strawberries, sliced

Directions

• Using a food processor, pulse graham crackers until crumbly. Mix in sugar, ground cinnamon and melted butter until crust forms.
• Press graham cracker crust into a 9-inch pie dish. Place pie crust in refrigerator.
• In a large bowl, add boiling water and gelatin powder. Stir gelatin powder until completely dissolved.Then, add ½ cup cold water and ½ cup ice cubes, stir until gelatin is slightly thickened. TIP: Let the gelatin mixture sit for a few minutes to thicken slightly before you add the cool whip otherwise it won’t set up.
• Add cool whip topping to gelatin mixture and whisk together until light and fluffy. Stir in sliced strawberries. Refrigerate for 30 minutes or until mixture has thickened.
• Add strawberry pie filling to pie crust. Refrigerate for up to 6 hours or until firm. Top with cool whip and a slice strawberry.