Raspberry Jello Yogurt Pie

Raspberry Jello Yogurt Pie is the easiest pie you will ever make. Jello, water, and Greek yogurt are all you need to make the creamy smooth thick filling. 

Why We Love This Recipe

When I say this recipe is easy, I mean E.A.S.Y! But easy is not everything, it’s got to be delicious too. 

This pie is hitting on both – easy and delicious. 

Ingredients

• Jello Mix
• Greek Yogurt – I use non-fat plain Greek Yogurt
• Fresh Raspberries
• Water
• Store-Bought Graham Cracker Crust
• Cool Whip 

Let’s Make Raspberry Jello Yogurt Pie

• Place the dry jello mix into a bowl.
• Boil 1 cup of water in the microwave.
• Pour boiling water over dry jello mix and stir until it is dissolved.
• Set it aside until it becomes room temperature.
• Add 1 cup of Greek yogurt to the room-temperature jello.
• Whip the mixture with a whisk or a hand mixer (I like to use the mixer).
• Pour the jello yogurt mixture into a prepared store-bought graham cracker pie crust shell.
• Place it in the refrigerator for at least 6 hours or overnight.
• Once the pie is set and not jiggly, top it with Cool Whip, fresh raspberries, and sprinkles.

KRAZY KITCHEN MOM TIPS 

• Make sure the Jello and water mixture is at room temperature before you add the Greek yogurt. 
• I also recommend taking the Greek yogurt out of the refrigerator for about 30 minutes so it becomes room temperature too. 
• The mixture will be very runny when you pour it into the graham cracker crust but it will firm up in the refrigerator. 

Raspberry Jello Yogurt Pie

Raspberry Jello Yogurt Pie is the easiest pie you will ever make. Jello, water, and Greek yogurt are all you need to make the creamy smooth thick filling. 

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: jello yogurt pie, no bake pie, raspberry pie

Prep Time: 5 minutes minutes

Refrigerator Time: 6 hours hours

Total Time: 6 hours hours 5 minutes minutes

Servings: 6 slices

Author: Laura Franco

Ingredients 

1x2x3x

• 1 3- ounce package of Raspberry Jello Mix
• 10-12 Fresh raspberries – cut into quarters
• 1 cup of boiling water
• 1 Cup of Plain Greek Yogurt
• 1/2 container of Cool Whip – thawed in the refrigerator
• Store-bought graham cracker pie crust shell
• Sprinkles and extra fresh raspberries for decorating

Instructions

• Place the dry jello mix into a bowl.
• Boil 1 cup of water in the microwave.
• Pour boiling water over dry jello mix and stir until it is dissolved.
• Set it aside until it becomes room-temperature.
• Add 1 cup of Greek yogurt to the room temperature jello.
• Whip the mixture with a whisk or a hand mixer (I like to use the mixer).
• Pour the jello yogurt mixture into a prepared store-bought graham cracker pie crust shell.
• Place it in the refrigerator for at least 6 hours or overnight.
• Once the pie is set and not jiggly, top it with Cool Whip, fresh raspberries, and sprinkles.

Notes

Krazy Kitchen Mom Tips

• Make sure the Jello and water mixture is at room temperature before you add the Greek yogurt. 
• I also recommend taking the Greek yogurt out of the refrigerator for about 30 minutes so it becomes room temperature too. 
• The mixture will be very runny when you pour it into the graham cracker crust but it will firm up in the refrigerator.