Cool Whip Pie

Creamy dreamy Cool Whip, pudding and cream cheese in a buttery crust, this Cool Whip pie is an easy dessert any time of the year.

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Who says pie has to be hard; not this Cool Whip pie! This delightful dessert is so easy to make, and the best part is that it only takes a few minutes and boasts a dreamy filling that is made of creamy pudding, velvety cream cheese, and Cool Whip.

If you love this no-bake dessert, try our no-bake pumpkin pie and candy cane pie.

COOL WHIP PIE INGREDIENTS

HOW TO MAKE THIS COOL WHIP PIE RECIPE

STEP ONE: Using a medium-sized mixing bowl and a handheld electric mixer on medium-high speed, beat the cream cheese for 1 to 1 ½ minutes, until smooth.

STEP TWO: Sprinkle in the pudding mix and continue mixing for another 30 seconds to 1 minute, until well combined.

STEP THREE: Add the marshmallow fluff and continue mixing just until incorporated.

STEP FOUR: Fold in the thawed Cool Whip.

STEP FIVE: Evenly spread the Cool Whip mixture into the premade crust, and chill in the refrigerator for 8 hours.

STEP SIX: Just before slicing, add the ½ cup thawed Cool Whip to the center of the pie. Slice and serve immediately.

HOW TO SERVE

This easy pie recipe is perfect for a hot summer day or a holiday party. If you want to make it even more decadent, add a scoop of vanilla ice cream on the side and an iced tea or whipped hot chocolate on the side.

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STORAGE

IN THE FRIDGE: Store this chocolate pudding pie in the fridge covered in plastic wrap for up to four days.

This perfect dessert would be a welcome treat during the summer months or for special occasions and family gatherings year-round. Full of creaminess from the pudding, cream cheese and Cool Whip, this heavenly treat is so easy to make and such a yummy dessert.

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Cool Whip Pie

5 from 1 vote

Creamy dreamy Cool Whip, pudding and cream cheese in a buttery crust, this Cool Whip pie is an easy dessert any time of the year.

Prep Time 10 minutes

Total Time 8 hours 10 minutes

Servings 8 slices

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Ingredients

  

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• 1 premade chocolate pie crust (9-inch)
• 1 package cream cheese, softened (8-inch)
• 1 box chocolate instant pudding mix (3.9-ounce)
• 7 ounces marshmallow fluff
• 1 container Cool Whip whipped topping thawed (8-ounce)
• ½ cup Cool Whip whipped topping optional garnish

Instructions

 

• Using a medium sized mixing bowl and a handheld electric mixer on medium-high speed, beat the cream cheese for 1 to 1 ½ minutes, until smooth.
• Sprinkle in the pudding mix and continue mixing for another 30 seconds to 1 minute, until well combined.
• Add the marshmallow fluff and continue mixing just until incorporated.
• Fold in the thawed Cool Whip.
• Evenly spread the Cool Whip mixture into the premade crust, and chill in the refrigerator for 8 hours. Just before slicing, add the ½ cup thawed Cool Whip to the center of the pie. Slice and serve immediately.

Notes

TIP: This recipe needs to chill in the fridge for about 8 hours before it is ready to serve. This is a great recipe to make the day before so that it is ready when you need it.

TIP: Make sure your cream cheese is at room temperature so that you don’t have lumps in your creamy filling.

TIP: If your pie crust is in a foil tin, we’d recommend sitting it inside a glass pie plate to give it a bit more stability.

Nutrition

Calories: 78kcal | Carbohydrates: 21g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 5mg | Potassium: 1mg | Fiber: 1g | Sugar: 15g | Vitamin A: 2IU | Calcium: 1mg | Iron: 1mg

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