Strawberry Delight Variations
Thicken the whipped topping: Cream cheese would be a rich addition to the whipped topping mixture. Soften 4 ounces cream cheese and beat it into the thawed whipped topping before folding.
Swap in another fruit for the strawberries: Try swapping in blueberry or peach flavors for the strawberry pie filling and the frozen strawberries. If you’re more of a mango person, you can also try the refreshing no-bake mango delight dessert.
Try a different crust: If you don’t have graham crackers on hand, try crushed Nilla wafers instead. If you don’t mind a little baking, a pecan shortbread crust would be complementary with the flavors in the filling as well.
Make a layered dessert: When doing Step 2, do not add the frozen strawberries, but combine the pineapple, strawberry pie filling and marshmallows. Then, spoon that mixture onto the crust and spread a layer of the whipped topping on top. Finish the strawberry delight with delicately placed frozen strawberries for a beautiful and colorful topper. When you make a layered no-bake strawberry delight recipe, the side profile of each slice will be especially striking.
How to Store Strawberry Delight
If you have strawberry delight leftovers, wrap the pan tightly with storage wrap. The dessert can be kept in the fridge for up to a week.
Can you freeze strawberry delight?
Yes, you can freeze strawberry delight. Wrap the pan tightly in storage wrap, followed by a layer of aluminum foil. It can be kept in the freezer for up to three months. As with other icebox cake recipes, thaw this recipe for strawberry delight overnight in the fridge before you plan to serve it.
Strawberry Delight Tips
How do I serve strawberry delight?
Use a sharp knife to slice 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! Then serve the strawberry delight recipe immediately.
Can I use a different-sized pan?
Absolutely! Use two 9-inch round pans or two 8-inch square pans in place of the 13×9-inch pan.
Ingredients
18 whole graham crackers
1/2 cup butter, melted
1 can (20 ounces) unsweetened crushed pineapple, drained
1 can (21 ounces) strawberry pie filling
2 cups frozen unsweetened strawberries, thawed and chopped
4 cups miniature marshmallows
1 carton (16 ounces) frozen whipped topping, thawed
Directions
1
Place graham crackers in a food processor; process until fine crumbs. Stream in melted butter until combined. Press onto the bottom of a greased 9×13-in. baking dish. Chill in refrigerator until set.
2
In a large bowl, combine pineapple, strawberry pie filling, and chopped strawberries. Fold in miniature marshmallows and whipped topping. Spread over crust. Refrigerate until set, about 1 hour. If desired, top with additional whipped topping and halved fresh strawberries.
Nutrition Facts
1 piece: 416 calories, 16g fat (12g saturated fat), 20mg cholesterol, 235mg sodium, 63g carbohydrate (41g sugars, 2g fiber), 2g protein.
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