Vanilla Pudding Strawberry Pie

Vanilla Pudding Strawberry Pie- Sweet and fresh strawberries atop and within a light and creamy filling, all nestled in a delicious graham cracker crust, creating the perfect summertime dessert!

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Strawberry season is here! Whether you buy your strawberries at the grocery store, farmer's market, or pick them yourself, they are going to taste perfect and go great in this delicious Vanilla Pudding Strawberry Pie!

If you're looking for a way to put those fresh strawberries to use, this strawberry pie recipe with jello and vanilla pudding is the perfect choice. It's light, creamy, and sweet, and is sure to please the entire family! It's super easy to whip up and great to make ahead of time as well.

HOW TO MAKE A STRAWBERRY JELLO VANILLA PUDDING PIE

Before you get started, make sure you have the following ingredients:

• Graham crackers 
• Sugar 
• Brown sugar 
• Butter, melted 
• Vanilla pudding (cook and serve)
• Lemon juice 
• Strawberry jello 
• Sliced and whole fresh strawberries 
• Cream cheese
• Whipped topping
• Vanilla extract

MAKING THE GRAHAM CRACKER CRUST

1. Place graham crackers in a blender or food processor, to create crumbs.
2. In a medium bowl, stir cracker crumbs with sugars and melted butter.
3. Combine the ingredients (I have found using a fork works best) and transfer mixture into a 9-inch springform pan. 
4. Firmly press crumbs into pan, covering the bottom and about 1 inch up on the sides.

MIXING THE FILLING

1. In a medium saucepan, add vanilla pudding, 1 ½ cups water, and lemon juice. Cook over medium heat, bringing it to a boil. Cook and stir for 2 minutes or until mixture thickens. Remove from heat and set aside.
2. In a large mixing bowl, mix strawberry gelatin and boiling water until gelatin dissolves.
3. Slowly add pudding mixture, stirring continuously. Cover and refrigerate for 30 minutes or until thickened.
4. Stir in strawberry slices.

PREPARING THE TOPPING

1. Transfer the strawberry filling to the graham cracker crust. Set aside.
2. In a medium bowl, beat cream cheese, ½ of whipped topping, and vanilla until mixture is smooth. Add remaining whipped topping and beat until incorporated.
3. This is what the pie should look like before you add the topping!
4. Spread the mixture over the strawberry layer and chill in the refrigerator for 8 hours. Prior to serving, garnish with fresh strawberries.

How fresh and delicious does that look?!

TIPS FOR MAKING VANILLA PUDDING STRAWBERRY PIE

• The longer the pie chills, the easier it will be to slice. 
• If you're a chocolate lover, feel free to try adding chocolate drizzle or some chocolate chips to the pie for some extra sweetness!
• If you're short on time, you can also use store-bought pie crust for this recipe.

WHAT OTHER INGREDIENTS COULD I ADD TO THE PIE?

If you're a fan of berries, feel free to add a mix of berries to the filling and the top of the pie. Anything from blueberries to raspberries will go great with the strawberries!

COULD I USE FROZEN STRAWBERRIES INSTEAD OF FRESH?

Although fresh strawberries taste the best in this dessert, if you don't have the chance to get any this season or are just in a pinch, using frozen thawed strawberries should still leave you with a tasty pie!

HOW DO YOU STORE STRAWBERRY PIE WITH VANILLA PUDDING?

Store leftovers of this recipe in the fridge for 2-3 days covered with aluminum foil or plastic wrap.

CAN YOU FREEZE A STRAWBERRY VANILLA PUDDING GRAHAM CRACKER PIE?

I wouldn't. Freezing the pie will affect the texture and quality of the strawberries and filling. It really is best enjoyed fresh.

HOW MANY SERVINGS DOES THIS PIE YIELD?

Serving size may vary, but you should be able to get around 8-10 servings out of this pie, depending on the portion size.

MORE STRAWBERRY-INSPIRED DESSERTS YOU'LL LOVE

• Strawberry Crumble Ice Cream Cake
• Easiest Strawberry Shortcake
• Strawberry Pretzel Dessert
• Berries and Cream Angel Food Cake Dessert
• Strawberry Shortcake Trifle
• Strawberry Jello Truffles

Vanilla Pudding Strawberry Pie

Sweet and fresh strawberries atop a light and creamy filling, all nestled in a delicious graham cracker crust, creating the perfect summertime dessert!

5 from 1 vote

Print Pin Rate

Prep Time: 20 minutes mins

Cook Time: 12 minutes mins

Servings: 10 servings

Calories: 328kcal

Author: Sara

adjust servings: 10 servings

Ingredients

For the Crust:

• ▢ 12 graham crackers (about 1 ½ cups graham cracker crumbs)
• ▢ 2 tablespoons sugar
• ▢ 1 tablespoon brown sugar
• ▢ 8 tablespoons butter (melted)

For the Filling:

• ▢ 3 ounces cook and serve vanilla pudding
• ▢ 1 ½ cups water
• ▢ 1 teaspoon lemon juice
• ▢ 3 ounces strawberry jello
• ▢ ½ cup boiling water
• ▢ 3 cups sliced fresh strawberries

For the Topping:

• ▢ 3 ounces cream cheese
• ▢ 2 cups whipped topping
• ▢ 1 teaspoon vanilla extract
• ▢ 8 fresh whole strawberries

Instructions

For the Crust:

• Place graham crackers in a blender or food processor, to create crumbs.
• In a medium bowl, stir cracker crumbs with sugars and melted butter. I have found a fork works best to get everything combined well.
• Transfer mixture into a 9-inch springform pan.  Firmly press crumbs into pan, covering the bottom and about 1 inch up on the sides.

For the Filling:

• In a medium saucepan, add vanilla pudding, 1 ½ cups water, and lemon juice.
• Cook over medium heat, bringing it to a boil.
• Cook and stir for 2 minutes or until mixture thickens. Remove from heat and set aside.
• In a large mixing bowl, mix strawberry gelatin and boiling water until gelatin dissolves.
• Slowly add pudding mixture, stirring continuously.
• Cover and refrigerate for 30 minutes or until thickened.
• Stir in strawberry slices and transfer filling to graham cracker crust.

For the Topping:

• In a medium bowl, beat cream cheese, ½ of whipped topping, and vanilla until mixture is smooth.
• Add remaining whipped topping and beat until incorporated.
• Spread mixture over strawberry layer.
• Chill for 8 hours.
• Prior to serving, garnish with strawberries.

Notes

• If you don't have fresh strawberries, you can use thawed frozen strawberries. 
• You can change out the strawberries with blueberries or raspberries. 
• The longer you leave this pie in the fridge, the easier it will be to slice. 

Nutrition

Calories: 328kcal | Carbohydrates: 35g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 41mg | Sodium: 328mg | Potassium: 78mg | Fiber: 1g | Sugar: 23g | Vitamin A: 507IU | Vitamin C: 0.2mg | Calcium: 47mg | Iron: 1mg

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