Vanilla Cool Whip Pie
This vanilla Cool Whip pie is a quick and easy no-bake dessert with creamy filling and a Graham cracker crust. You only need five ingredients and ten minutes to whip it together before chilling.
Servings: 8
Calories: 430kcal
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: 430kcal | Carbohydrates: 63g | Protein: 4g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 33mg | Sodium: 347mg | Potassium: 107mg | Fiber: 1g | Sugar: 38g | Vitamin A: 431IU | Calcium: 68mg | Iron: 1mg