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.
Servings: 8 slices
Calories: 78kcal
Ingredients
- 1 package cream cheese, softened (8-ounce)
- 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
- 1 premade chocolate pie crust (9-inch)
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 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
- 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.
- Make sure your cream cheese is at room temperature so that you don't have lumps in your creamy filling.
- 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