This delicious, quick, and easy no-bake raspberry cream pie is nice and refreshing on a hot summer day!

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Recipe Summary

prep:
10 mins
cook:
5 mins
additional:
2 hrs
total:
2 hrs 15 mins
Servings:
16
Yield:
2 9-inch pies
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring water to a boil in a medium saucepan. Stir raspberry gelatin into boiling water until dissolved. Remove from heat. Add ice cubes; stir until mixture is cooled. Remove remaining ice cubes that did not melt.

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  • Stir whipped topping into gelatin mixture until thoroughly combined. Fold in 1 1/2 cups raspberries.

  • Divide mixture evenly between the 2 graham cracker crusts. Decorate with remaining raspberries.

  • Refrigerate pies at least 2 hours to overnight.

Nutrition Facts

216 calories; protein 1.9g; carbohydrates 29.4g; fat 9.9g; sodium 190.9mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/18/2019
This was very fast and easy to make. A great recipe to have your kiddos help with or do themselves. My kids loved it and I thought it was okay but I don't think I would make this for adults. It's definitely a dessert for the younger crowd. Read More
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