• 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

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.

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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.


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.

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

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.

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!

Serve the strawberry delight immediately.


Itching to make this recipe your own? There are plenty of ways you can do it. Try swapping out the strawberry pie filling and the frozen strawberries for blueberry or peach flavors. Cream cheese would be a rich addition to the Cool Whip mixture, no matter what fruit you decide to move forward with.

For the 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 crust would be complementary with the flavors in the filling as well.

You can also make a layered strawberry delight. After step 2, simply keep the Cool Whip and strawberries separate from the marshmallow-pie filling mixture. Instead, spoon the mixture onto the crust, and then spread a layer of the Cool Whip on top. Finish the strawberry delight with delicately-placed strawberries for a beautiful and colorful topper. When you make a layered strawberry delight recipe, the side profile of each slice will be especially striking!

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