Introduction

This fluffy watermelon pie is a refreshing and light dessert perfect for warm days. With a creamy Jello filling and a crunchy graham cracker crust, it delivers a delicious blend of sweet and fruity flavors that everyone will enjoy.

A pie with a golden brown crumb crust forms the base layer, topped with a thick, light pink creamy filling that looks smooth but with small red flecks inside. On the surface, there are seven large white whipped cream swirls evenly spaced around the pie's edge and one in the center. Each whipped cream swirl is decorated with a small triangular slice of watermelon showing green rind and red flesh, and the center swirl has fresh green mint leaves behind the watermelon slice. The pie sits in a clear glass pie dish on a white marbled surface with a white lace paper doily underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (3 oz.) package watermelon Jello
1/4 cup water
2 cups watermelon, cut in small cubes
2 (8 oz.) tubs Cool Whip
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup melted butter

Instructions

Step 1: In a bowl, mix graham cracker crumbs with sugar. Add melted butter and stir until well combined.
Step 2: Press the graham cracker mixture firmly into a pie dish to form the crust. Set aside.
Step 3: Boil the water, then pour it over the watermelon Jello powder. Stir until the Jello is completely dissolved. Let it cool completely at room temperature.
Step 4: Pour the cooled Jello into a large bowl and gently fold in 1 and a half tubs of Cool Whip. Save the remaining half tub for garnish.
Step 5: Fold in the watermelon cubes carefully to distribute them evenly throughout the filling.
Step 6: Spoon the Jello and Cool Whip mixture into the prepared graham cracker crust, spreading it evenly.
Step 7: Refrigerate the pie for at least 3 hours, allowing it to set firmly.
Step 8: Before serving, decorate the top with the remaining Cool Whip and additional watermelon slices if desired.

Tips & Variations

You can use a store-bought graham cracker crust to save time without sacrificing flavor.
For extra texture, add a handful of chopped nuts or shredded coconut to the crust mixture before pressing it in.
If watermelon is not in season, try substituting with fresh strawberries or raspberries for a similar fruity effect.

Storage

Store the watermelon pie covered in the refrigerator for up to 3 days. It is best enjoyed chilled, so reheat is not necessary. If the crust softens over time, serve immediately after refrigeration for the best texture.

How to Serve

Three small glass jars sit in a row on a white rectangular plate with a white marbled texture beneath. Each jar has a bottom layer of light brown crumbly crust. Above this is a thick layer of pale pink creamy filling with small red bits mixed in. The top layer is white whipped cream shaped in a swirl. Each jar is decorated with a pink and white string tied around the middle and garnished with a small green mint leaf and a triangular slice of watermelon on top. In the background, a woman's hand holds a square white plate with a large cut watermelon. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh watermelon juice instead of Jello?

Fresh watermelon juice won’t set like Jello, so it won’t create the same fluffy filling texture. Jello provides the firmness and sweetness needed for this pie.

How long should I chill the pie before serving?

Chill the pie for at least 3 hours to ensure the filling is fully set and firm enough to hold its shape when sliced.

Fluffy Watermelon Pie Recipe

Print Recipe

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4.6 from 95 reviews

A refreshing and light Fluffy Watermelon Pie made with watermelon Jello, fresh watermelon cubes, and a creamy Cool Whip filling set in a buttery graham cracker crust. Perfect for summer gatherings and easy to prepare with no baking required.

Author: Maya
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 3 hours 20 minutes
Yield: 8 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Crust

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup melted butter

For the Filling

1 (3 oz.) package watermelon Jello
1/4 cup water
2 cups watermelon, cut into small cubes
2 (8 oz.) tubs Cool Whip, divided

For Garnish

Remaining 1/2 tub Cool Whip
Watermelon slices

Instructions

Prepare the crust: In a bowl, combine graham cracker crumbs and sugar. Add melted butter and mix well until the mixture resembles wet sand. Press this mixture firmly into the bottom and up the sides of a pie dish to form an even crust.
Dissolve Jello: Bring 1/4 cup water to a boil. Pour the boiling water over the watermelon Jello powder in a separate bowl and stir continuously until the Jello is completely dissolved. Allow the mixture to cool completely at room temperature.
Mix filling: Once the Jello mixture is cooled, pour it into a large mixing bowl. Add 1 and a half tubs of Cool Whip to the Jello liquid and gently stir until fully combined and smooth.
Add watermelon cubes: Fold in the small watermelon cubes carefully to ensure they are evenly distributed without breaking up.
Assemble pie: Pour the Jello and watermelon mixture evenly into the prepared graham cracker crust. Spread gently to smooth out the top.
Chill: Refrigerate the pie for at least 3 hours or until the filling is fully set and firm to the touch.
Garnish and serve: Before serving, decorate the top of the pie with the remaining 1/2 tub of Cool Whip and arrange fresh watermelon slices for a bright, appealing presentation.

Notes

You can substitute the homemade crust with a store-bought graham cracker crust for convenience.
Ensure the Jello mixture is completely cooled before adding Cool Whip to prevent melting.
For a firmer texture, chill the pie overnight.
Use fresh watermelon for best flavor and texture.
This pie is best served chilled and consumed within 2 days for freshness.

Keywords: watermelon pie, no bake pie, summer dessert, jello pie, graham cracker crust, Cool Whip dessert, easy pie recipe