Step-by-Step Instructions

(Prep Time: 15 minutes | Chill Time: 4+ hours | Total Time: 4 hours 15 minutes)

1. Prepare the Creamy Filling Base:

• Ensure your container of Cool Whip is fully thawed in the refrigerator.
• In a large mixing bowl, combine the sweetened condensed milk, thawed Cool Whip, and vanilla extract.
• Using a rubber spatula or a large spoon, gently fold these ingredients together until they are well combined, smooth, and no streaks remain. Be careful not to overmix or deflate the Cool Whip too much.

2. Add the Strawberry Pie Filling:

• Gently fold the can of strawberry pie filling into the Cool Whip mixture.
• Stir carefully to distribute the strawberry filling and fruit pieces evenly throughout the creamy base, but try not to break up the larger fruit pieces too much.

3. Assemble the Pie:

• Pour the prepared strawberry and Cool Whip mixture directly into the pre-made graham cracker pie crust.
• Use your spatula to spread the filling evenly, smoothing the top.

4. Chill the Pie Thoroughly:

• Cover the pie carefully with plastic wrap (try not to let it touch the surface of the filling) or a pie cover.
• Place the pie in the refrigerator. Chill for at least 4 hours, or preferably overnight, until the filling is completely set and firm. This chilling time is crucial for the pie to slice cleanly.

5. Serve:

• Once thoroughly chilled and set, slice the Strawberry Cool Whip Pie into wedges using a sharp knife.
• Serve cold. Enjoy this light and fruity dessert!