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1 slice of Raspberry Jello Yogurt Pie

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. 
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Course: Dessert
Cuisine: American
Keyword: jello yogurt pie, no bake pie, raspberry pie
Prep Time: 5 minutes
Refrigerator Time: 6 hours
Total Time: 6 hours 5 minutes
Servings: 6 slices
Author: Laura Franco


  • 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


  • 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.


  • Make sure the Jello and water mixture comes to room temperature before you add the Greek yogurt. 
  • I also like to take 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. Don't worry it will firm up in the refrigerator