Vanilla Cool Whip Pie
This vanilla Cool Whip pie is light and dreamy with a rich graham cracker crust and plenty of sweet filling that you will adore.
Servings: 8
Calories: 428kcal
Ingredients
- 8 ounces cream cheese, room temperature
- 3.9 ounces instant vanilla pudding mix
- 7 ounces marshmallow fluff
- 8 ounces Cool Whip, thawed
- 9 ounce premade graham cracker crust
- 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