Cool ‘n’ easy 4th of July pie, no-bake blueberry pie & blueberry fluff (1999)

Cool 'n' easy 4th of July pie

Note: This article may feature affiliate links, and purchases made may earn us a commission at no extra cost to you. Find out more here.


Here are three super-simple no-bake pie recipes for you! The first Cool ‘n’ easy pie recipe is direct from Jell-O back in 1999, while the other two recipes — for All-American no-bake blueberry pie & Blueberry fluff — came from newspapers in June of 1999. They’re all easy to make, and perfectly festive for summertime and all the patriotic holidays!

Patriotic cool n’ easy 4th of July no-bake pie


2/3 cup boiling water
1 package (4-serving size) Jell-O brand gelatin, any flavor
1/2 cup cold water
Ice cubes
1 tub (8 ounces) Cool Whip whipped topping, thawed and divided
1 prepared graham cracker crust


Stir boiling water into the gelatin in a large bowl for at least 2 minutes until completely dissolved. Mix cold water and ice to make 1 cup. Add to the gelatin, stirring until slightly thickened. Remove any remaining ice. Stir in 2-1/2 cups of whipped topping with wire whisk until smooth. Refrigerate for 15 to 20 minutes, then spoon the mixture into the prepared crust.

Refrigerate for 4 hours or overnight. Just before serving, garnish with the remaining whipped topping and fruit.

Makes 8 servings

MORE: All-American trifle + Red, white & blue loaf

Cool 'n' easy 4th of July pie recipe

All-American no-bake blueberry pie

Recipe from The Philadelphia Inquirer (Philadelphia, Pennsylvania) – June 23, 1999

3 ounces raspberry or strawberry-flavored gelatin
2-1/2 cups blueberries
1 ready-to-use 9-inch graham cracker pie crust
1 cup whipped cream or topping

Prepare gelatin according to package directions. Chill until gelatin mounds when dropped from a spoon, about 2 hours.

Stir gently to break up gelatin. Stir in 2 cups of blueberries and spoon into pie shell. Cover and refrigerate 3 to 4 hours until set. Top with dollops of cream and remaining berries. Makes eight servings.

Note: If using frozen berries, thaw and drain well before adding.

MORE: Stars & stripes dessert cake with strawberries & blueberries (1994)

Dee’s blueberry fluff

Recipe from Longview News-Journal (Longview, Texas) – June 23, 1999

2 graham cracker crusts
1 pint whipping cream, whipped
1-1/2 cups miniature marshmallows
1 can blueberry pie filling
Fresh blueberries for garnish, if desired

Place crusts in a 9-by-13-inch dish (or you may leave in pie plates and make dessert as 2 pies). Reserve about 3 tablespoons crust or cookie crumbs for topping.

Mix whipped cream and marshmallows. Spread half of mixture on crust (or crusts) and top with pie filling. Spread on the remaining mixture. Garnish with fresh berries. Chili 4-6 hours before serving. Makes 10-12 servings.

2 pretty patriotic Jell-O desserts: All-American trifle + Red, white & blue loaf (1990s)

PS: If you liked this article, please share it! You can also get our free newsletter, follow us on Facebook & Pinterest. Thanks for visiting and for supporting a small business! 🤩 


You might also like...

The fun never ends:

Comments on this story

Leave a comment here!

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.