Strawberry Banana Jell-O 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!
AN EASY NO-BAKE PIE RECIPE
This Strawberry Banana Jello Pie is a tasty, fruity treat that’s simple to make and will be a hit with everyone! With just a few ingredients, you’ll wonder why you didn’t try it sooner! Plus there’s hardly any prep time involved so it’s perfect for busy weeknights or lazy weekends! Since it’s a no-bake recipe, it won’t heat up the house and makes a nice, light and cool dessert to beat those hot summer days!
FREQUENTLY ASKED QUESTIONS:
If you can’t find the combo Jell-o packet, just try straight strawberry jello. If you’re really keen on adding in the banana flavor, you can add a teaspoon of banana extract.
I used a 1M Wilton piping tip to pipe the whipped topping layer on. I had fun with it but it is not necessary for a pretty and tasty pie! If you don’t want a fancy presentation, you can just add a dollop with a spoon to each slice.
It’s important to wait until you are ready to eat a banana before peeling it. The peel helps protect the fruit from exposure to air and slows down the browning process. You can also dip sliced bananas in lemon juice, pineapple juice, orange juice or a mixture of honey and water to help keep them from turning brown.
If cream cheese is not fully at room temperature, it won’t smooth when beaten. This goes for any dessert with cream cheese so I always suggest making sure it is not cold at all before whipping. If your cream cheese is isn’t getting a smooth consistency, place the whole bowl into the microwave for 15 seconds then try to beat again and it should be easier to smooth out.
Yes, just turn the crust into a flat crust into an 8×8-inch or 9×9-inch baking dish (depending on how thick you want them) and then (when fully cold and set up), cut it into bars before serving.
Yes, really, you can use any Jello flavor you want to make this pie. It’s very easy to customize!
You can make your own, or we like to use the bigger crust that has a few extra servings in the crust (see my ingredient photo below.) This way, the pie filling won’t be overflowing. If you use a classic, smaller pie crust, you’ll have too much filling.
Leftover pie should be stored in the fridge for up to 5 days. You can freeze it for up to 3 months. This pie is best served chilled.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- strawberry banana Jell-O mix
- boiling water
- cream cheese
- whipped topping
- premade graham cracker crust
- strawberry slices
- banana slices
- fresh mint sprigs
HOW TO MAKE STRAWBERRY BANANA JELLO PIE
To prepare, begin by placing the Jell-O mix in a large bowl that can withstand heat. Next, add boiling water to the bowl and whisk until the Jell-O has dissolved completely.
Once the Jell-O has dissolved, add cream cheese 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 the whipped topping until there are no visible streaks left.
Then, pour the mixture into a 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 mint, if desired.
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Strawberry Banana Jello Pie
Ingredients
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)
- whipped topping
- strawberry slices
- banana slices
- fresh mint sprigs
Instructions
- 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.
Notes
- 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.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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