Strawberry Fluff Saltine Pie is a no-bake dessert that’s sweet, creamy, and salty all at once. It’s made with crushed saltine crackers, cream cheese, whipped topping, and strawberries mixed together into a light-tasting pie. This one’s easy to throw together ahead of time and great for warm weather.

A pie with a crumbly crust, topped with whipped cream, sliced strawberries, and mint leaves, sits partially sliced on a glass pie plate.

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🍓Strawberry Fluff Saltine Pie

This pie is light and fluffy in texture with a sweet and salty vibe. This pie recipe has seven ingredients that you probably already have in your cupboard. Saltine crackers (or substitutions below), butter, sugar, cream cheese (because all good desserts have cream cheese 😉), Cool Whip, strawberries, and marshmallow fluff.

You may be questioning Saltine crackers in this recipe, but they make a delicious and light crust. You may also be familiar with peanut butter saltine toffee that contains saltines.

A slice of creamy dessert with layers of whipped topping, sliced strawberries, and a garnish of mint, served on a plate with a fork.

We like this pie because it’s easy and uses things we usually already have.

Crush the saltines in a zip-top bag with a rolling pin instead of using a food processor. That keeps cleanup simple and quick.

A slice of creamy strawberry pie topped with fresh strawberry slices and mint leaves on a white plate.

Strawberry Fluff Saltine Pie Tips & Substitutions

Use fresh or frozen strawberries, depending on what you have. I used fresh.

If you don’t have whipped topping (Cool Whip), homemade whipped cream will also work, but it may not hold up as long in the fridge.

The saltines give the crust a salty bite. However, you can use graham crackers or vanilla wafers.

Let the pie chill for several hours to firm up.

Store any leftovers in the fridge covered tightly with foil or plastic wrap. This pie doesn’t freeze well since the whipped texture changes.

A dessert in a glass pie dish sits on a table. A pie server sits in the background.

How to Make Homemade Whipped Cream

1 pint heavy cream
2 Tablespoons confectioners’ sugar
1 teaspoon vanilla
In a large bowl, whip cream until stiff peaks are just about to form.
Beat in vanilla and sugar until peaks form. Stop. Do not over-beat, cream will become lumpy and butter-like.
It’s ready to use however you wish.

👉🏼Conclusion

Strawberry Fluff Saltine Pie is great for spring or summer gatherings. It’s simple, light, and easy to put together ahead of time. Once chilled, it slices nicely and brings a mix of creamy and crisp that keeps people going back for another piece.

A slice of strawberry cream pie topped with whipped cream, fresh strawberry slices, and a mint sprig sits on a plate beside a fork.

A dessert in a glass pie dish sits on a table. A knife and cloth are in the background.

Strawberry Fluff Saltine Pie

This make-ahead, no-bake dessert is a refreshing treat for spring or summer with fresh, juicy strawberries.

Author: Paula

5 from 1 vote

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Prep Time: 10

Cook Time: 1

chilling: 4

Servings: 8 servings

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Equipment

Ingredients

For the Crust:

1 sleeve Saltine crackers with salt crackers (about 60 crackers/200 grams)
3 tablespoons granulated sugar
½ cup unsalted butter melted

For the Filling:

2 cups strawberries sliced, fresh or frozen (if using frozen, thaw and drain before using)
2 – 8 ounce cream cheese softened to room temperature
4 ounces marshmallow creme aka marshmallow fluff
8 ounces Cool Whip

Instructions

Crush the crackers.
In a bowl, mix melted butter and Saltine crackers until combined. Press crust into a 9” or 10” pie plate (I used a deep dish 9” pie plate). Refrigerate for at least 10 minutes.
Wash and remove the strawberry stems. Cut the strawberries into chunks. Pat strawberries dry with a paper towel.
In a bowl, mix cream cheese and marshmallow fluff together.
Stir in the strawberries.
Gently fold the Cool Whip into the cream cheese filling, folding until everything is combined.
Spoon cream cheese mixture into the pie crust. Refrigerate for at least 4 hours up to 24 hours.
Store any leftovers, covered in the refrigerator for up to 2 days. The crust will start getting soggy after that.

Nutrition

2 Comments

Patsy says:

06.27.25 at 9:43 pm

How much/many mini marshmallows to use?

1. Paula says:
  
  06.28.25 at 8:52 am
  
  I ended up not adding them (I have corrected the recipe.) I tested it both ways and liked it better without marshmallows. I added 1 cup when I tested it if you want to add them.