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4th of July Swirl Pie

A stunning no-bake dessert featuring layers of strawberries, vanilla, and blue raspberry gelatin that creates a festive treat perfect for summer celebrations.
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Prep Time 30 minutes
Total Time 3 hours
Servings: 8 servings
Course: Dessert, Party Treat
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the crust and layers
  • 1 piece pre-made graham cracker crust
  • 1 cup fresh strawberries, chopped Use fresh strawberries for the best flavor.
  • 1/2 cup sugar To enhance the strawberry flavor.
  • 8 oz cream cheese, softened Make sure it's softened for easy mixing.
  • 1 cup whipped cream Can be homemade or store-bought.
  • 1/2 teaspoon vanilla extract Adds flavor to the cream cheese mixture.
  • 1 cup blue raspberry gelatin (prepared) Prepare according to package instructions.
  • 1/2 cup cold water
Optional Toppings
  • as needed dollops whipped cream For serving on top of the pie.

Method
 

Preparation
  1. In a small bowl, dissolve blue raspberry gelatin in 1/2 cup of cold water. Stir until completely dissolved, then set aside to cool.
  2. In a medium bowl, combine chopped strawberries and sugar. Let it sit for 10 minutes to draw out the juices.
  3. In a large mixing bowl, whisk the softened cream cheese until smooth. Gradually add the whipped cream and vanilla extract, mixing until well combined and fluffy.
Assembly
  1. Spread half of the cream cheese mixture into the bottom of the graham cracker crust.
  2. Fold in the strawberries and their juices gently, then layer it over the cream cheese mix to create a marbled effect.
  3. Pour the cool blue raspberry gelatin slowly over the pie to form the final layer.
Chill and Serve
  1. Cover the pie with plastic wrap and refrigerate for at least 2-4 hours or until the pie is firm and fully set.
  2. Once set, slice and serve with a dollop of whipped cream on top.

Notes

Store in an airtight container in the fridge for about 3-5 days. For longer storage, freeze the pie covered tightly with plastic wrap and foil for up to two months. Thaw in the fridge before serving.