Strawberry-Banana Pie
Submitted by willie2d
A no-bake strawberry banana pie with a fluffy gelatin and whipped topping filling layered over sliced bananas in a graham cracker crust. Chill it, slice it, done.
YIELD
1 piePREP
30 minCOOK
20 minREADY
2 hrsNo oven, no stress, no excuses not to make this tonight.
Sliced bananas line the bottom of a graham cracker crust, then get blanketed with a creamy, mousse-like filling made from strawberry-banana gelatin whipped together with Cool Whip and studded with fresh strawberry slices.
The ice cube trick is the shortcut that makes it all work fast: dissolve the gelatin in boiling water, add ice water to speed-set it, then whisk in the whipped topping while it’s still loose.
Two hours in the fridge and you’ve got a pie with clean slices and that classic retro potluck charm.
Kitchen Tips
- Dip banana slices in lemon juice before layering to prevent browning
- Let the gelatin thicken just until it mounds on a spoon before folding in the whipped topping
- For a sturdier pie, freeze for 20 minutes before slicing, then return to the fridge
Ingredients
Directions
Arrange banana slices in bottom of crust.
Completely dissolve gelatin in boiling water.
Combine cold water and ice cubes to make 1¼ cups.
Add to gelatin, stirring until slightly thickened.
Remove any unmelted ice. Using wire whisk, blend in whipped topping; then whip until smooth.
Fold in strawberries.
Chill until mixture mounds.
Spoon over banana in pie crust. Chill about 2 hours. Garnish with additional strawberries and banana slices, if desired.
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