Easy No-Bake Pineapple Jello Pie Recipe
Light, cool, and packed with pineapple flavor, this icebox jello pie is the perfect sweet treat for summer!
No bake dessert recipes are fantastic for summer, and this one adds a tropical vibe. The combination of pineapple Jello mix and crushed pineapple give this easy dessert a ton of island flavor, and it’s super easy to make!
Ingredients
This is one of those 5 ingredient recipes you can make super cheap using only simple ingredients!
- Pineapple Jello Mix: The star of the show! You’ll need a 3 oz box. Don’t make the Jello — we’re only using the mix!
- Water: You’ll need both boiling and ice cold water for this. It helps create that silky smooth texture.
- Cool Whip: You can use any kind of Cool Whip for this recipe: lite, regular, extra creamy, or even dairy free. Just make sure it’s thawed before you start!
- Crushed Pineapple: This ingredient is optional, but I love how it increases the pineapple flavor. Make sure your crushed pineapple is well drained — any extra liquid can affect the set of the pie.
- Graham Cracker Crust: Either make your own graham cracker pie crust, or use a store-bought pre-made one.
Instructions
Start by boiling 1/2 cup of water. While it’s boiling, pour the Jello mix into a large bowl. Add the boiling water and whisk it until the Jello powder is dissolved completely.
Then, add the ice cold water and continue whisking for about 2 minutes. The mixture in your bowl is going to get nice and frothy.
Now, add the thawed Cool Whip to the Jello mixture. Fold it in using a spatula. It will make a fluffy, silky pie filling.
Here’s your optional step: You can add 3/4 cup of drained crushed pineapple and fold it in to the filling. It really adds to the flavor!
Last, pour your filling into your graham cracker crust and smooth it out. This makes more filling than a standard 9-inch pie crust can hold.You can refrigerate the rest (it makes a great fruit dip!)
Cover your pie with plastic wrap and place it in the fridge to set for 6-8 hours. I like to leave mine overnight.
Once it’s set, this jello pie is ready to serve! You can add some whip cream swirls, a sprinkle of shredded coconut, or some pineapple pieces for visual interest!
FAQs
It’s not recommended. Fresh pineapple contains enzymes that prevent the Jello from setting properly. Canned crushed pineapple works best since the enzymes have been deactivated during processing.
Absolutely! This is a great make-ahead dessert. You can make it up to 2 days in advance and keep it refrigerated until ready to serve.
Freezing is not recommended. The texture of the Jello and Cool Whip may change after thawing, resulting in a watery or grainy consistency.
The pie will keep well in the fridge for about 3–4 days. Just cover it tightly with plastic wrap or foil to prevent it from drying out.
No Bake Pineapple Jello Pie
Ingredients
- 3 oz pkg pineapple jello mix
- ½ cup boiling water
- 1 cup ice cold water
- 8 oz container Cool Whip, thawed
- ¾ cup canned crushed pineapple, drained
- 1 graham cracker crust
Instructions
- Bring 1/2 cup water to a boil. Pour boiling water into large mixing bowl. Whisk in Jello powder until completely dissolved.
- Add the cold water to the Jello mixture and whisk for 2 minutes. The mixture will be frothy.
- Fold Cool Whip into Jello mixture until completely incorporated.
- Fold crushed pineapple into filling.
- Pour pie filling into graham cracker crust. This makes more filling than will fit in crust. Remaining filling can be refrigerated for other uses.
- Smooth filling, then cover with plastic wrap and place in fridge to set for at least 6 hours, or overnight.
- Serve set pie with whipped cream, pineapple slices, or shredded coconut.
