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Vanilla Cool Whip Pie

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close up shot of a slice of vanilla cool whip pie on a plate
This vanilla Cool Whip pie is light and dreamy with a rich graham cracker crust and plenty of sweet filling that you will adore.
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Table of Contents
  1. Vanilla Cool Whip Pie Ingredients
  2. How to Make This Vanilla Cool Whip Pie Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

You’ll think you are digging into a fluffy cloud of sweetness when you have a taste of this vanilla Cool Whip pie. Light and airy, this mixture of cream cheese, creamy pudding, marshmallow and whipping topping create a dreamy no-bake dessert that you will love.

close up shot of a slice of vanilla cool whip pie on a plate

Vanilla Cool Whip Pie Ingredients

vanilla cool whip pie raw ingredients that are labeled

You’ll need:

  • 1 (9-ounce) premade graham cracker pie crust or a homemade graham cracker crust 
  • 1 (8-ounce) package cream cheese, room temperature 
  • 1 (3.9-ounce) box instant vanilla pudding mix
  • 1 (7-ounce) container marshmallow fluff
  • 1 (8-ounce) container of Cool Whip, thawed
  • Whipped topping, optional garnish

SUBSTITUTIONS AND ADDITIONS

TOPPING: Depending on the time of year, you can customize your toppings for this easy recipe. Top pie with fresh fruit or frozen fruit, chocolate chips, chocolate shavings, a sprinkle of pumpkin pie spice, etc. Fresh strawberries or blueberries would be lovely in the summer, while pumpkin spice would be ideal for the fall.

PIE CRUST: This delicious pudding pie recipe has plenty of flexibility for what crust you use. Chocolate crust, Oreo pie crust, shortbread crust, graham cracker pie crust, or a regular homemade pie crust all work well in this no-bake pie recipe.

PUDDING: Change up the flavor of pudding mix in this easy dessert, and you can enjoy a different variety each time. Try strawberry Cool Whip pie, chocolate Cool Whip pie, or butterscotch Cool Whip pie.

WHIPPED TOPPING: If you can’t get a tub of Cool Whip, you can use our whipped cream recipe to make your own for this vanilla pudding Cool Whip pie.

How to Make This Vanilla Cool Whip Pie Recipe

PRO TIP:

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

STEP ONE: Using a medium bowl and a handheld electric mixer on medium-high speed, beat the cream cheese for 1 to 1½ minutes, until smooth.

PRO TIP:

Make sure your cream cheese is at room temperature to avoid lumps in your creamy filling.

STEP TWO: Sprinkle the dry pudding mix over the cream cheese and continue mixing for 1 more minute until well combined.

vanilla cool whip pie process shot of ingredients combined in a bowl

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

vanilla cool whip pie process shot of ingredients combined in a bowl

STEP FOUR: Fold in the thawed Cool Whip topping.

vanilla cool whip pie process shot of ingredients combined in a bowl

STEP FIVE: Spread the Cool Whip mixture into the pre-made graham cracker crust. Cover with plastic wrap and chill in the refrigerator for 8 hours to overnight. Slice into eight servings and garnish the outer edges of the slices with whipped topping, if you wish.

PRO TIP:

If your pie crust is in a foil tin, we’d recommend sitting the whole thing inside a glass pie pan to give it a bit more stability.

vanilla cool whip pie process shot of the whipped topping being spread on top of the pie

How To Serve

This yummy pie is so quick to make that you could easily whip this up anytime you need an easy dessert. Take this to a potluck and I guarantee you won’t have any left to take home. Add our jello pie for another treat to serve as well.

Our chocolate Cool Whip pie and strawberry Cool Whip pie are two more delightful dessert recipes worth trying.

Storage

IN THE FRIDGE: Store any leftovers of this vanilla pudding pie covered in the refrigerator for up to 4 days.

PRO TIP:

You can use the protective clear plastic cover as a top to the pie. Simply remove the paper insert and flip it over to form a dome.

IN THE FREEZER: Freezing this no-bake vanilla pie is not recommended. When the pie thaws, it may cause the bottom of the pie to become soggy.

close up shot of a whole vanilla cool whip pie with a slice missing

The buttery graham cracker crust and sweet creamy filling is so simple and tastes so divine, that anyone you serve it to will be begging for the recipe to this dreamy vanilla pie. Of course, that is if you want to share it at all! 

FREQUENTLY ASKED QUESTIONS

Can I make this dessert ahead of time?

This great recipe is best made ahead since it needs to chill in the fridge for about 8 hours before serving it.

Can I make my own crust for this recipe?

If you would prefer to make your own cookie crust instead of using a premade crust for this quick dessert. you certainly can.

Crush graham crackers or chocolate cookies in a food processor to give you 1½ cups of crumbs before combining with 5 tablespoons of butter and baking at 300°F for 10 minutes.

Can I use a different flavor of pudding?

This easy pie recipe is very flexible. You can change up the flavor of the pie depending on the flavor of instant pudding mix you use.

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close up shot of a slice of vanilla cool whip pie on a plate

Vanilla Cool Whip Pie

5 from 3 votes
This vanilla Cool Whip pie is light and dreamy with a rich graham cracker crust and plenty of sweet filling that you will adore.
Prep Time 10 minutes
Total Time 8 hours 10 minutes
Servings 8

Ingredients
  

  • 9 ounce premade graham cracker crust
  • 8 ounces cream cheese, room temperature
  • 1 (3.9-ounce) box instant vanilla pudding mix
  • 7 ounces marshmallow fluff
  • 8 ounces Cool Whip, thawed
  • 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 1½ minutes until smooth.
  • Sprinkle the instant pudding mix over the cream cheese and continue mixing for 1 more minute until well combined.
  • Add the marshmallow fluff and continue mixing just until incorporated.
  • Fold in the thawed Cool Whip.
  • Spread the Cool Whip mixture into the pre-made graham cracker crust. Chill in the refrigerator for 8 hours to overnight. Slice into eight servings and garnish the outer edges of the slices with whipped topping, if you wish.

Notes

  • This recipe needs to chill in the fridge for about 8 hours before serving. This is a great recipe to make the day before so that it is ready when you need it.
  • Make sure your cream cheese is at room temperature to avoid lumps in your creamy filling.
  • If your pie crust is in a foil tin, we’d recommend sitting the whole thing inside a glass pie pan to give it a bit more stability.

Nutrition

Calories: 428kcal | Carbohydrates: 63g | Protein: 4g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 36mg | Sodium: 349mg | Potassium: 109mg | Fiber: 1g | Sugar: 37g | Vitamin A: 431IU | Calcium: 68mg | Iron: 1mg
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  1. Tricia says

    5 stars
    Made this last night. Served with strawberries. Light, cool, refreshing. In a South Carolina summer, that’s saying something! Everyone loved it and most think I worked hard at it! Let’s not tell.