Description
This Strawberry Banana Jell-O Pie layers fresh banana slices and vibrant strawberry gelatin in a buttery graham-cracker crust, then finishes with a cloud-like whipped topping. It’s a no-bake, make-ahead dessert that’s equal parts refreshing and nostalgic—perfect for summer gatherings or easy weeknight treats.
Ingredients
1 (9-inch) graham-cracker pie crust
1 (3-ounce) package strawberry Jell-O gelatin
1 cup boiling water
½ cup cold water
2 ripe bananas, peeled and sliced
8 ounces whipped topping (Cool Whip or homemade), divided
Fresh strawberries and banana slices for garnish (optional)
Instructions
1️⃣ In a medium bowl, dissolve the strawberry Jell-O mix in 1 cup boiling water, stirring until completely clear.
2️⃣ Stir in the ½ cup cold water and set aside to cool for about 10 minutes—just until it’s lukewarm.
3️⃣ Arrange the banana slices evenly over the bottom of the graham-cracker crust.
4️⃣ Carefully pour the lukewarm Jell-O mixture over the bananas, covering them completely.
5️⃣ Refrigerate the pie until the gelatin is firm, about 3–4 hours.
6️⃣ Once set, spread half of the whipped topping over the Jell-O layer in a smooth, even layer.
7️⃣ If desired, swirl the remaining whipped topping on top or pipe decorative rosettes around the edge.
8️⃣ Garnish with fresh strawberry halves and banana slices before slicing and serving.
Notes
For extra flavor, brush the banana slices with a little lemon juice before adding them to prevent browning.
Substitute flavored gelatin—like strawberry-banana or orange—to vary the taste profile.
To make your own crust, mix 1½ cups graham-cracker crumbs with ¼ cup melted butter and press into a pie plate; chill before filling.
Pie can be assembled a day ahead (through step 5); add whipped topping just before serving for best texture.
Leftover slices keep well, covered, in the refrigerator for up to 2 days.