Strawberry Fluff Saltine Pie

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

Course Dessert

Cuisine American

Keyword cracker crust, no bake, pie, Saltine pie crust, strawberry fluff, strawberry fluff saltin pie, strawberry pie

Prep Time 10

Cook Time 1

chilling 4

Servings servings

Calories 218kcal

Author Paula

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

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 and mini marshmallows.
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.