This is one of those desserts I keep in my back pocket for when I need something cold, quick, and guaranteed to get eaten. I’ve made this for summer cookouts, last-minute family dinners, and those nights when you just want something sweet in the freezer without turning on the oven.
It’s simple. Mix, pour, freeze. That’s it.
The first time I made this was years ago, and it stuck because it actually works in real life. Kids can help. You don’t need special ingredients. And it looks like you put in more effort than you did. That’s why it stays in rotation.
What Makes This One Worth Making
This sits somewhere between a strawberry Cool Whip pie and a frozen yogurt dessert. You get that creamy texture from the Cool Whip, but the yogurt keeps it from feeling too heavy.
It’s cold, light, and easy to slice straight from the freezer. No baking. No complicated steps.
This is the kind of dessert that works after a heavy dinner. It’s also one I bring to summer gatherings because it holds up well if you keep it cold. People grab a slice, then come back for another smaller one. That usually tells me everything.
If you’ve ever made other Cool Whip pies, this one is even easier. No pudding mix. No baking step. Just mix and freeze.
And if you’re trying to keep things a little lighter, this works as a simple yogurt dessert that doesn’t feel like you’re giving anything up. That’s the whole point.
Ingredients That Actually Matter
Yogurt
This is where the flavor comes from. I usually use strawberry for a classic strawberry Cool Whip pie, but this is flexible. Greek yogurt works too if you want it thicker and a little higher in protein. That turns it more into a Greek yogurt dessert with a slightly tangier bite.
If you want to go lighter, you can use sugar free options. A sugar free Jello and Greek yogurt combo also works if you want to play with flavors and keep it lower sugar.
Cool Whip
This gives the pie its texture. It lightens the yogurt and helps it freeze into something sliceable instead of icy. Low fat works just fine. I use it all the time and don’t notice a difference in the final result.
Graham cracker crust
Store-bought is what I use most of the time. If you have time, you can make your own. Most days, I don’t. Either way works.
Fresh fruit
Strawberries are the go-to, especially for a strawberry cool whip pie. You can swap this depending on what you have. Just know that whatever you use will freeze solid, so slice it thin.
That’s it. Four simple components. Nothing extra.
How I Make It
Start with the crust. If you’re using a store-bought graham cracker crust, just take it out of the package and set it aside.
If you’re making your own, crush graham crackers, mix with melted butter, and press it into a pie dish. Keep it simple. This is not the part to overthink.
Next, add your fruit. Slice strawberries thin and spread them across the bottom of the crust. You don’t need a thick layer. Just enough to get some in every bite.
In a bowl, mix two containers of yogurt with one container of Cool Whip. Stir until it’s smooth and fully combined. Don’t rush this part. If it’s streaky, the texture won’t be as consistent once it freezes.
Pour the mixture over the fruit and spread it evenly. Make sure it reaches the edges so every slice holds together.
Cover it with foil or a lid and place it in the freezer.
Freeze for at least 4 hours. Overnight is better if you have the time. It slices cleaner when it’s fully set.
When you’re ready to serve, take it out and let it sit for a few minutes before cutting. Not long. Just enough so the knife goes through without cracking the whole thing.
That’s it. No extra steps.
What Can Go Wrong (And How to Fix It)
If the pie is too hard to slice, it’s been in the freezer too long without sitting out. Let it rest for 5 to 10 minutes. That usually fixes it.
If the texture turns icy instead of creamy, the ratio was off. Too much yogurt and not enough Cool Whip will do that. Stick close to the balance.
If the fruit is too hard, slice it thinner next time. Thick chunks freeze solid and don’t soften as quickly when serving.
If it looks uneven when you slice it, the filling wasn’t fully mixed. Take the extra minute to stir it smooth before pouring. That’s what keeps the texture right.
These are small things, but they make a difference.
Ways to Change It Without Ruining It
This is one of those yogurt dessert recipes that you can adjust based on what you have.
Swap strawberry yogurt for vanilla and add blueberries. That gives you a simple summer version that works for holidays.
Use peach yogurt and sliced peaches for something different. Good for late summer when peaches are everywhere.
Try a tropical version with pineapple yogurt and a little coconut on top. Just don’t overload it or it won’t set as well.
If you want more protein, use Greek yogurt. That turns it into more of a Greek yogurt dessert. It will be slightly thicker and a little tangier, but still works.
You can also mix in a little sugar free Jello with Greek yogurt if you want to change the flavor without buying multiple yogurt types. That’s a simple way to stretch what you have.
Keep the structure the same. That’s what matters.
When I Actually Make This
This shows up a lot in the summer. No oven. Minimal effort. Easy cleanup.
I make it for cookouts because it can sit in a cooler until it’s time to serve. It also works for birthday parties when you need something simple alongside cake.
This is also one I make with kids. They can layer the fruit, mix the filling, and feel like they helped without making a mess of the kitchen.
It’s a good last-minute dessert too. If you keep yogurt and Cool Whip on hand, you’re already halfway there.
And if you just want something cold in the freezer for the end of the day, this does the job. No planning required.
FAQ
Can I use Greek yogurt?
Yes. It makes the pie thicker and slightly tangier. Still works well.
Can I make this ahead of time?
Yes. It actually works better that way. Freeze it overnight for the best texture.
Can I use different fruit?
Yes. Just slice it thin so it’s easier to eat once frozen.
Is this like other cool whip pies?
It’s similar, but lighter because of the yogurt. No pudding mix, no baking.
Can I make this lower sugar?
Yes. Use light yogurt or a sugar free Jello and Greek yogurt combination.
Storage and Serving
Keep this in the freezer until you’re ready to serve it. Cover it well so it doesn’t pick up freezer taste.
For serving, let it sit out for a few minutes before slicing. That makes it easier to cut clean pieces.
If you have leftovers, just cover it back up and freeze again. It holds up well for several days.
The texture stays creamy as long as it’s sealed properly. If it starts to dry out, it wasn’t covered tightly enough.
This is one of those recipes that sticks because it’s easy and reliable. You don’t have to think about it. You just make it, freeze it, and it works. That’s why I keep coming back to it.
Frozen Yogurt Pie (Strawberry Cool Whip Pie)
Equipment
- Mixing Bowl
- Spoon or spatula
- 9-inch pie dish (if not using pre-made crust)
- Freezer
Ingredients
- 1 9-inch graham cracker crust (store-bought or homemade)
- 2 5.3 oz containers yogurt (strawberry or flavor of choice)
- 1 8 oz container Cool Whip (thawed)
- 1 cup fresh strawberries sliced thin
Instructions
- Add a thin layer of sliced strawberries to the bottom of the graham cracker crust.
- In a mixing bowl, combine the yogurt and Cool Whip until smooth and fully blended.
- Pour the mixture over the strawberries and spread evenly to the edges.
- Cover with foil or a lid and place in the freezer.
- Freeze for at least 4 hours, or until fully set.
- Let sit at room temperature for 5–10 minutes before slicing and serving.
Notes
If using Greek yogurt, the pie will be thicker and slightly tangy.
For a lower sugar option, use sugar free Jello and Greek yogurt mixed together before folding in Cool Whip.
Slice fruit thin so it’s easier to cut once frozen.
Do not overmix after combining. Just stir until smooth.
If pie is too hard to cut, let it sit out briefly before slicing.
Swap strawberries for blueberries, peaches, or mandarin oranges
Use vanilla yogurt + mixed berries for a neutral base
Add shredded coconut for a tropical version
Use Greek yogurt for a higher-protein greek yogurt dessert
Mix in sugar free Jello for a jello and greek yogurt dessert variation