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Strawberry Banana Jello Pie is a light, creamy, no-bake dream of a dessert that comes together with just a few simple ingredients and zero oven time. I whipped one up on a warm spring afternoon and Maddie and Lizzie were sneaking forkfuls before it had even finished setting. If you love an easy chilled treat, you will also love our no bake strawberry Woolworth cake.
With only four main ingredients and a graham crust, it is one of the easiest pies you will ever make.
Strawberry Banana Jello Pie Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 0 minutes
- ⏳ Total Time: 4 hours 10 minutes
- 🍽️ Serving: 8 servings
- ⚡ Calories: 203kcal
- 🌶️ Flavor Profile: Light, creamy, and sweet with bright strawberry banana flavor
- ✋ Difficulty: Very easy, a four-ingredient no-bake pie, just like our no bake strawberry Woolworth cake
Quick Answer
Dissolve a box of strawberry banana jello in boiling water, then beat in softened cream cheese until completely smooth. Fold in whipped topping until there are no streaks, pour the filling into a graham cracker crust, and refrigerate for at least four hours or overnight to set. Garnish with more whipped topping, fresh strawberry and banana slices, and serve cold. No baking required.
Jump to:
- Strawberry Banana Jello Pie Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Strawberry Banana Jello Pie
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Strawberry Banana Jello Pie FAQs
- Other Recommended No Bake Desserts
- Strawberry Banana Jello Pie
Why This Recipe Works
Click to see the technique science
- Jello sets it without baking. The gelatin firms the creamy filling in the fridge, so there is no oven and no fuss.
- Cream cheese adds richness. Beating in cream cheese turns plain jello into a luscious, cheesecake-like filling.
- Whipped topping keeps it light. Folding in whipped topping gives the pie a soft, airy, mousse-like texture.
- A store-bought crust saves time. Starting with a graham cracker crust means just 10 minutes of hands-on work.
- It is a make-ahead winner. It has to chill anyway, so it is the perfect dessert to make the day before a party.
Why You’ll Love This Recipe
- It is a no-bake dessert made with just four main ingredients.
- The light, creamy strawberry banana filling is a hit with kids and adults alike.
- It is a perfect cool treat for spring and summer, right alongside our no bake pumpkin cheesecake when the seasons change.
Key Ingredients
Here is everything you need for this strawberry banana jello pie. See the recipe card below for exact amounts.
- Strawberry banana jello: One box brings the fruity flavor, the pretty pink color, and the gelatin that sets the pie.
- Cream cheese: Use full-fat, very soft cream cheese for a smooth, rich, lump-free filling.
- Whipped topping: Folded in for a light, airy texture, plus more for garnish.
- Graham cracker crust: A store-bought deep-dish crust keeps it quick and easy.
- Fresh strawberries and bananas: For garnishing on top, adding fresh fruit flavor and a beautiful finish.
See recipe card for exact quantities.
Variations and Substitutions
This strawberry banana jello pie is easy to make your own. Here are a few ideas.
- Change the jello: Use strawberry, cherry, or any fruit flavor for a different pie.
- Add fresh fruit inside: Fold sliced bananas or strawberries into the filling before chilling.
- Make it a different crust: Try a shortbread or vanilla wafer crust instead of graham.
- Lighten it up: Use light cream cheese and sugar-free jello and whipped topping.
- For another easy chilled dessert, try our key lime eclair cake.
How to Make Strawberry Banana Jello Pie
- Dissolve the jello. Place the jello mix in a large heatproof bowl and whisk in the boiling water until fully dissolved.
- Beat in the cream cheese. Add the softened cream cheese and beat with a hand mixer until completely smooth with no lumps.
- Fold in the whipped topping. Gently fold in the whipped topping.
- Mix until smooth. Keep folding until there are no white streaks left and the filling is creamy.
- Fill the crust. Pour the filling into the graham cracker crust and smooth the top.
- Chill and garnish. Cover and refrigerate at least 4 hours or overnight. Garnish with whipped topping, strawberries, and banana slices, then serve.
Recipe Tips & Tricks
- Soften the cream cheese fully. Room-temperature cream cheese beats in smoothly with no lumps.
- Whisk the jello until clear. Make sure every bit of the gelatin is dissolved before adding the cream cheese.
- Fold gently. Folding rather than beating in the whipped topping keeps the pie light and airy.
- Chill fully. At least 4 hours is essential for clean slices; overnight is even better.
- Add bananas at serving. Garnish with banana slices right before serving so they stay fresh and do not brown.
- Use a deep-dish crust. The filling is generous, so the extra-servings crust holds it best.
Serving Ideas and Suggestions
This strawberry banana jello pie is best served cold, straight from the fridge, with an extra dollop of whipped topping on each slice. The fresh strawberry and banana garnish makes it look as good as it tastes.
It is the perfect light dessert for spring picnics, Easter, Mother’s Day, and summer cookouts. Serve it on a dessert table next to other no-bake treats like our no bake raspberry cheesecake bites and key lime eclair cake.
Store leftovers covered in the fridge for up to three days. Add fresh banana slices just before serving, since they brown quickly once cut. This pie does not freeze well due to the gelatin, so enjoy it chilled.
Strawberry Banana Jello Pie FAQs
Refrigerate it for at least 4 hours, though overnight is best. The gelatin needs that time in the fridge to firm up enough to slice cleanly.
Absolutely. Strawberry, cherry, raspberry, or any fruit flavor works. The flavor and color of the pie will change to match whichever jello you choose.
Lumps usually come from cold cream cheese. Make sure it is very soft and beat it into the warm jello mixture until completely smooth before folding in the whipped topping.
Yes. A homemade graham cracker crust works great. Just press it into a pie plate and chill it while you make the filling.
Freezing is not recommended because the gelatin can turn watery and weep when thawed. This pie is best made ahead and kept chilled in the fridge.
Add the banana slices as a garnish right before serving rather than ahead of time. A light brush of lemon juice can also help them stay fresh longer.
Love no-bake treats? Try our no bake strawberry Woolworth cake next.
Love no-bake treats? Try our layered Swiss roll cake.
Strawberry Banana Jello Pie
Ingredients
- 3 ounces strawberry banana jello mix
- 1 cup boiling water
- 8 ounces cream cheese very soft
- 8 ounces whipped topping plus more for serving
- 10-inch premade graham cracker crust with extra servings
- Fresh strawberry slices for serving
- Fresh banana slices for serving
- Fresh mint garnish, optional
Instructions
- Place the jello mix in a large heatproof bowl.3 ounces strawberry banana jello mix
- Add the boiling hot water and whisk it in until dissolved.1 cup boiling water
- Add the cream cheese to the bowl with the gelatin mixture and beat it with an electric hand mixer until completely smooth with no lumps. Be careful, as the mixture may splash out of the bowl.8 ounces cream cheese
- Fold in the whipped topping until there are no streaks left.8 ounces whipped topping
- Pour the jello mixture into the graham crackers crust. Cover with plastic wrap or the top that came with the graham cracker pie crust and place in the fridge for at least 4 hours or overnight to set.10-inch premade graham cracker crust
- Garnish with more whipped topping, strawberry slices, banana slices, and mint if desired, and serve.Fresh strawberry slices, Fresh banana slices, Fresh mint
Notes
- This makes one 10-inch pie, but you can easily double it to and make two pies if desired.
- Great for a make-ahead dessert.
- This freezes well, see my tips above on how to store.
- Use a deep dish, 10-inch premade crust with extra servings for the best results.
- Pour the filling into the pie crust slowly and carefully to avoid air bubbles.
- Refrigerate the pie for at least 8 hours, or overnight, before serving.
- Garnish the pie with whipped cream, fruit, or other toppings.
Nutrition
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