Remember when recipe names were mysterious? The cooks of decades past had fun whipping up Bean Surprise, Lemonade Fluff Pie and Tuna Wiggle! Now we have recipes like Glazed Strawberry Cookies with titles that certainly make sense, but leave nothing to the imagination. I decided to go in search of a “mysterious” recipe to put to the test.

Looking through a vintage cookbook, the recipe name that caught my eye sounded delicious, though vague: Strawberry Delight.

What Is Strawberry Delight?

It turns out there are many vintage recipes out there for Strawberry Delight. Though most are creamy and delightful, no two are exactly alike: possible ingredients include instant pudding, Jell-O, sweetened condensed milk, nuts, fruit cocktail and more.

I decided to create my own Strawberry Delight. It’s sweet but not too sweet, has a lovely, fluffy texture and boasts a beautiful pink color. A graham cracker base provides crunch beneath all that creamy filling. It has lots of strawberry-pineapple flavor, too.

How to Make No-Bake Strawberry Delight

This recipe makes about 15 servings, perfect for a party or potluck. Plan ahead to let the Cool Whip thaw and allow time for chilling time after the assembly. (It takes about 6 hours to thaw a 16-ounce container and 4 hours for two 8-ounce containers.)


18 graham crackers
1/2 cup butter, melted
1 can (20 ounces) crushed pineapple
1 can (21 ounces) strawberry pie filling
4 cups mini marshmallows
16 ounces Cool Whip, thawed
2 cups frozen strawberries, partially thawed

See what brand of graham crackers won our s’mores taste test.

Tools You’ll Need

13×9-in. Baking Dish: Since you’ll serve this dessert right from the dish, use a pretty one like Taste of Home‘s stoneware version.
Mixing Bowl: Choose a large bowl to mix these ingredients; our Test Kitchen staff recommends this OXO bowl.
Silicone Spatula: Use this flexible spatula instead of a spoon to gently fold ingredients together.


Step 1: Make the crust

Blitz the graham crackers in a food processor to grind them into crumbs. With the machine running, pour the melted butter through the chute until the graham cracker crumbs have the consistency of wet sand. Spoon the buttery crumb mixture into the bottom of a 13×9-in. baking dish. Use the bottom of a drinking glass to press the crumbs into an even layer on the bottom of the dish. Chill the crust in the fridge for 15 minutes.

Step 2: Blend the fruit and marshmallows

Pour the crushed pineapple into a mesh strainer to strain off the excess juice. Put the pineapple and strawberry pie filling into a large mixing bowl and stir them together. Pour in the mini marshmallows and stir until they’re completely coated in fruit.

Step 3: Fold in the Cool Whip and strawberries

Spoon the thawed Cool Whip into the bowl, and use a spoon or rubber spatula to gently fold it into the fruit until everything’s combined and looks nice and pink. (Here’s how to fold in ingredients.)

Chop the partially thawed strawberries on a cutting board, then fold them into the Cool Whip-marshmallow mixture.

Step 4: Spoon the filling into the pan

Scoop the Cool Whip-fruit mixture over the chilled graham cracker crust, and gently smooth it to evenly cover the crust. Cover the pan tightly and chill the dessert in the fridge for at least 4 hours.

How to Serve Strawberry Delight

Use a sharp knife to slice down through the fluffy filling and cut through the graham cracker crust. Use a flexible spatula to maneuver slices out of the pan. (The first piece is always the messiest!) Serve the Strawberry Delight immediately. If you have leftovers, store them tightly wrapped in the fridge for up to a week.

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The post How to Make No-Bake Strawberry Delight appeared first on Taste of Home.