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Raspberry Jell-O Pie Recipe

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4.2 from 9 reviews

This refreshing and easy-to-make Raspberry Jello Pie combines the fruity burst of raspberry gelatin with creamy whipped topping in a crunchy graham cracker crust. Perfect for a quick dessert that needs minimal preparation but delivers vibrant flavor and a light, airy texture. Ideal for summer gatherings or anytime you crave a cool, sweet treat.

Ingredients

Jello Mixture

  • 1 box raspberry Jell-o (3 ounces)
  • 2/3 cup boiling water
  • 1 cup ice cold water
  • 2 cups frozen whipped topping (thawed)

Pie Base and Garnish

  • 1 ready-to-use graham cracker crust (9 inches / 6 ounces)
  • Fresh raspberries for garnish
  • Additional whipped topping for garnish

Instructions

  1. Dissolve Jell-o: In a large bowl, whisk together the raspberry Jell-o and boiling water for about 2 minutes until the gelatin is completely dissolved.
  2. Add cold water and whipped topping: Whisk in the ice cold water until combined. Fold in the thawed whipped topping and whisk gently until the mixture is smooth and free of streaks.
  3. Chill mixture: Refrigerate the mixture for 30 to 45 minutes until it has slightly thickened and becomes smooth again when stirred.
  4. Assemble the pie: Pour the chilled and thickened Jell-o mixture into the ready-to-use graham cracker crust. Cover the pie and refrigerate for at least 6 hours to allow the filling to set fully.
  5. Garnish and serve: Before serving, top the pie with additional whipped topping and garnish with fresh raspberries for a fresh, vibrant finish.

Notes

  • Make sure to use boiling water to completely dissolve the Jell-o for a smooth filling.
  • Thaw the frozen whipped topping completely before mixing to avoid lumps.
  • Refrigeration time is important to allow the pie to set properly.
  • Fresh raspberries provide a delightful contrast and visual appeal but can be substituted with other berries if preferred.