Easy No-Bake Watermelon Pie

A cool and creamy summer dessert made with fresh watermelon, whipped topping, and a buttery graham cracker crust — no baking required!

Course Dessert

Cuisine American

Keyword cool whip pie, easy summer dessert, no bake dessert, watermelon pie

Prep Time 15

Total Time 15

Servings slices

Calories 265kcal

Author Ellie

Cost 4

Equipment

mixing bowl
rubber spatula
sharp knife
measuring cups
9-inch pie dish or prepared crust
plastic wrap or foil

Ingredients

2 cups diced seedless watermelon, drained
1 container (8 oz) whipped topping (e.g., Cool Whip), thawed
1 can (14 oz) sweetened condensed milk
2 tbsp lime juice (or lemon juice)
1 optional block (8 oz) softened cream cheese
1 optional tbsp instant vanilla pudding mix (for firmness)
1 prepared graham cracker pie crust
1 tsp lime zest, for garnish (optional)
1/2 cup extra diced watermelon, for garnish (optional)

Instructions

Dice and drain the watermelon on paper towels. Chill in fridge for 1 hour for best texture.
In a large bowl, mix the whipped topping, sweetened condensed milk, and lime juice. Add cream cheese and pudding mix if using. Blend until smooth.
Gently fold in the chilled, diced watermelon into the creamy mixture.
Pour the mixture into the prepared graham cracker crust and smooth the top with a spatula.
Cover with plastic wrap or foil and refrigerate for at least 4 hours or overnight until set.
Before serving, garnish with extra watermelon cubes and lime zest if desired. Slice with a sharp knife and serve cold.

Notes

For a tropical twist, fold in shredded coconut or mini marshmallows. You can also swap the graham crust with vanilla wafers, Oreo crumbs, or shortbread for added flavor. Chill at least 4 hours (overnight is better). Don’t freeze — fresh watermelon gets grainy.

Nutrition