No Bake Strawberry Lemon Cookie Pie

This No Bake Strawberry Lemon Cookie Pie is so easy to make and insanely delicious! The strawberry and lemon flavors are an awesome combo, and the pop of color from the strawberries is the perfect touch!

For another fun & fruity dessert, you have to make my Strawberry Cupcakes!

 

No Bake Strawberry Lemon Cookie Pie Recipe

I made it over this past weekend, while my parents were in town. I knew I wanted to make it before we met up with my brother and his family for dinner Saturday night. I had about a 30-45 minute window. This recipe was inspired by The Kitchen is My Playground’s No Bake Chocolate Chip Cookie Pie, so I had it all planned out.

My mom sat in the kitchen and watched, amazed, as I whipped this pie together. “Even I can do that!”

Yes, you can! It’s SO easy!

And as she pointed out, it’s even easier if you buy the premade crust. The crust is really the only thing that could even be remotely complicated. And really, graham cracker crusts are as easy as they come.

Inside the crust, you layer lemon cream cookies (I used Lemon Oreos) that have been dipped in milk with strawberries and whipped cream.

How to Make This Easy No Bake Pie

Start with one layer of cookies, all dipped quickly in milk. You just want to dunk them. Too long of a dip and they’ll be too soggy.

Then add a layer of Cool Whip.

Then thinly slice half a carton of strawberries and layer those on top of the Cool Whip.

Repeat those steps one time and you are done! Told you it was easy!

Truth be told, if you want to use up all of your cookies, you could just use those to make the crust and only use about half of the butter (if you leave the cream in the cookies, it helps hold the crumbs together so you don’t need as much butter).

The lemon flavor from the cookies is pretty light, so I don’t think having lemon in the crust would be too overpowering.

The lightness is one of the things I love about this pie.

It’s got such a refreshing flavor with the strawberry and lemon and the lightness of it when combined with Cool Whip has me thinking of spring and summer. This would be perfect to whip together when having people over – particularly as it warms up. After all the snow we had last week, it’s in the 60s this week! Yay! I hope it sticks around!

Everyone loved this pie when they tried it too. Even the hubs, who doesn’t like lemon, likes this pie. Like I said, it’s light. The lemon flavor isn’t overpowering, so he was into it.

My mom was laughing at my dad. He barely came up for air while eating his piece. 🙂

I’d say this No Bake Strawberry Lemon Cookie Pie is a hit! My favorite part being that it’s no bake and about the easiest thing I’ve ever made.

And one great thing about having the parentals around? My dad’s sweet tooth is just as big as mine. So they took most of this pie and the recipe I’ll be posting Thursday home with them. They’re taking some to my younger brother too. Yay! With all that I bake, less for me to eat is a good thing.

After the hubs and I had a piece of this pie last night, there is only one piece left. Mmmm…where’s my fork? 😉

More Lemon & Strawberry Desserts

• Lemon White Chocolate Gooey Bars
• Strawberry Bread
• Lemon Icebox Pie
• Strawberry Shortcake
• Triple Lemon Cake
  

No Bake Strawberry Lemon Cookie Pie

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• Author: Lindsay
• Prep Time: 8 hours 20 minutes
• Cook Time: 0 minutes
• Total Time: 8 hours 20 minutes
• Yield: 12–15 slices 1x
• Category: Dessert
• Method: No Bake
• Cuisine: American

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Description

This No Bake Strawberry Lemon Cookie Pie is so easy to make and insanely delicious! The strawberry and lemon flavors are an awesome combo, and the pop of color from the strawberries is the perfect touch!

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Ingredients

Scale 1x2x3x

CRUST

• 2 cups graham cracker crumbs
• 3/4 cup butter, melted

FILLING

• 1 1/2 15.25 oz packages lemon cream cookies (I used lemon Oreos)
• 1 cup milk
• 8 oz cool whip
• 16 oz carton strawberries

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Instructions

1. Grease a 9 inch pie pan.

2. Combine graham cracker crumbs and melted butter. Press into the bottom and up the sides of the greased pie pan.

3. Put milk into a small bowl that will allow for dipping the cookies.

4. Dunk cookies, one at a time, and add to the pie pan to make a single layer of cookies on the bottom of the crust. I needed just more than half of one package for the first layer.

5. Add half of the Cool Whip and spread evenly over the cookies.

6. Slice about half of the strawberries and make a single layer of strawberries on top of the Cool Whip.

7. Dunk more cookies, one at a time, and add to the pie pan to make a second layer of cookies on top of the strawberries.

8. Add remaining Cool Whip and spread evenly over the cookies.

9. Slice remaining strawberries and spread on the top of the pie.

10. Add cookie crumbs or graham cracker crumbs on top to finish it off, if desired.

11. Cover and chill for about 8 hours before serving.

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Notes

Recipe modified from The Kitchen Is My Playground.

Nutrition

• Serving Size: 1 Slice
• Calories: 247
• Sugar: 12.5 g
• Sodium: 143.4 mg
• Fat: 15.5 g
• Carbohydrates: 25.5 g
• Protein: 2.4 g
• Cholesterol: 24.7 mg

Recipe modified from The Kitchen Is My Playground.

Enjoy!