Strawberry Banana Jello Pie
This thick and creamy Strawberry Banana Jell-O Pie is the perfect summertime dessert! Full of flavor and simple to make, this no-bake treat can’t be beat!
Servings 8 servings
For the pie:
3 ounce box strawberry banana Jell-O mix
1 cup boiling water
8 ounce block cream cheese, softened to room temperature
8 ounce tub whipped topping (Cool Whip)
10 inch premade graham cracker crust (the one with extra servings)
For serving: (optional)
fresh mint sprigs
To prepare, begin by placing 3 ounce box strawberry banana Jell-O mix in a large bowl that can withstand heat. Next, add 1 cup boiling water and whisk until the Jell-O mix has dissolved completely.
Once the Jell-O has dissolved, add 8 ounce block cream cheese, softened to room temperature to the bowl and use an electric hand mixer to beat it until it is completely smooth and free of any lumps. Be careful while mixing as the mixture may splatter outside the bowl.
After the cream cheese has been incorporated, fold in 8 ounce tub whipped topping until there are no visible white streaks left.
Then, pour the mixture into a 10 inch premade graham cracker crust cover it and refrigerate for at least 4 hours, or better yet, overnight to let it set.
When ready to serve, garnish with additional whipped topping, strawberry slices, banana slices and fresh mint sprigs, if desired.
If you can’t find the Strawberry Banana Jell-O, just use Strawberry Jell-O. Or you can use Strawberry Jell-O and add banana extract if you want to keep that banana flavor.
You can also change this to any other flavor of Jell-O.
I used a 1M Wilton piping tip to pipe on the whipped topping, but that is not needed. You can just dollop it on individual slices if needed.
I shared a couple different tips on keeping banana slices from browning in the FAQ section.
If the cream cheese is not beating completely smooth into the jello, you can pop the whole bowl into the microwave for 15 seconds and continue to beat until smooth with no lumps. When cream cheese is not softened enough, it can leave lumps.
Use this as a bar recipe to use any jello flavor you want!
Make sure to purchase the graham cracker crust with 2 extra servings or there will be too much filling.
Keep in the fridge for up to 5 days. Best served and eaten cold. Freeze for up to 3 months.
(The country cook)