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Strawberry Shortcake Freezer Pie

A nostalgic no-bake frozen dessert featuring a creamy strawberry filling on a graham cracker crust, topped with an irresistible pink and white strawberry cookie crunch.
Print Recipe
Prep Time 25 minutes
Freezing Time 6 hours
Total Time 6 hours 25 minutes
Servings: 8 servings
Course: Dessert, Sweet Treats
Cuisine: American, Summer
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Graham Cracker Crust
  • 1.5 cups graham cracker crumbs
  • 0.33 cup granulated sugar
  • 6 tbsp unsalted butter melted
Strawberry Cream Filling
  • 8 oz cream cheese softened
  • 14 oz sweetened condensed milk 1 can
  • 1 cup strawberries pureed (fresh or frozen/thawed)
  • 3 oz strawberry gelatin powder 1 standard box
  • 8 oz frozen whipped topping thawed (like Cool Whip)
Strawberry Crunch Topping
  • 20 golden sandwich cookies crushed into coarse crumbs
  • 1.5 oz strawberry gelatin powder half of a 3oz box
  • 3 tbsp unsalted butter melted

Equipment

  • 9-inch Pie Dish
  • Large mixing bowls
  • Hand mixer or stand mixer
  • Food processor or rolling pin

Method
 

  1. Mix graham cracker crumbs, sugar, and 6 tbsp melted butter. Press firmly into the bottom and sides of a 9-inch pie dish. Freeze to set.
  2. In a large bowl, beat the softened cream cheese until smooth and fluffy.
  3. Beat in the sweetened condensed milk, strawberry puree, and the 3 oz box of strawberry gelatin powder until well combined and pink.
  4. Gently fold in the thawed whipped topping until no white streaks remain.
  5. Pour the filling into the prepared chilled crust and spread evenly. Return to the freezer.
  6. Divide the crushed golden cookies evenly into two bowls. In one bowl, stir in the 1.5 oz of strawberry gelatin powder.
  7. Add 1.5 tbsp of melted butter to each bowl, tossing with a fork to create coarse, clumpy crumbs.
  8. Gently mix the pink and white crumbs together, then pile generously over the top of the pie.
  9. Cover loosely and freeze for at least 6 hours, or overnight, until completely firm.
  10. Let sit at room temperature for 10-15 minutes before slicing with a warm knife. Serve frozen.

Notes

To make slicing easier, run a sharp chef's knife under hot water and wipe it dry before cutting each slice. You can substitute a pre-made deep dish graham cracker crust to save time.