19 Delicious Cool Whip Pie Recipes Easy

Got a sweet tooth and a love for easy desserts? You’re in for a treat! Our roundup of 19 Delicious Cool Whip Pie Recipes is all about bringing simplicity and flavor to your table. Whether you’re prepping for a party or just craving something sweet, these no-fuss pies are sure to delight. Dive in and discover your next favorite dessert that’s as fun to make as it is to eat!

Chocolate Cool Whip Pie

Yes, you read that right—Chocolate Cool Whip Pie is here to save your summer. This no-bake wonder combines creamy, dreamy textures with a chocolatey punch that’ll have you coming back for seconds.

Ingredients

• For the crust:
  • 1 1/2 cups chocolate cookie crumbs
  • 1/4 cup melted butter
• For the filling:
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tub (8 oz) Cool Whip, thawed
  • 1/2 cup chocolate chips, melted

Instructions

1. In a medium bowl, mix chocolate cookie crumbs and melted butter until well combined.
2. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Chill in the refrigerator for 10 minutes to set.
3. In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
4. Gently fold in the thawed Cool Whip until fully incorporated.
5. Spread the filling evenly into the chilled crust.
6. Drizzle the melted chocolate chips over the top of the pie. Use a knife to swirl for a marbled effect.
7. Freeze the pie for at least 4 hours, or until firm.

Best served chilled, this pie offers a silky filling with a crunchy crust that’s downright addictive. Try garnishing with fresh berries or a sprinkle of sea salt for an extra pop of flavor.

Strawberry Cool Whip Pie

Absolutely no one can resist the creamy, dreamy delight of this Strawberry Cool Whip Pie. It’s the ultimate summer dessert that’s as easy to make as it is to devour.

Ingredients

• For the crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 6 tbsp unsalted butter, melted
• For the filling:
  • 1 (8 oz) package cream cheese, softened
  • 1 cup powdered sugar
  • 1 (8 oz) tub Cool Whip, thawed
  • 1 tsp vanilla extract
• For the topping:
  • 2 cups fresh strawberries, sliced
  • 1/4 cup strawberry jam, warmed

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined. Tip: Press the mixture firmly into the pie plate to prevent crumbling.
3. Press the mixture into a 9-inch pie plate, covering the bottom and sides evenly. Bake for 10 minutes, then let cool completely.
4. In a large bowl, beat the softened cream cheese and powdered sugar until smooth. Tip: Ensure the cream cheese is at room temperature for a lump-free filling.
5. Fold in the Cool Whip and vanilla extract until fully incorporated.
6. Spread the filling into the cooled crust, smoothing the top with a spatula.
7. Arrange the sliced strawberries on top of the filling. Tip: For a glossy finish, brush the strawberries with warmed strawberry jam.
8. Refrigerate the pie for at least 4 hours, or until set.

Outrageously light and fluffy, this pie pairs the tang of cream cheese with the sweetness of strawberries. Serve it chilled with a drizzle of chocolate sauce for an extra decadent touch.

Lemon Cool Whip Pie

Viral for a reason, this Lemon Cool Whip Pie slaps with its zesty tang and cloud-like texture—no baking required, just pure, refreshing bliss.

Ingredients

• For the crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 6 tbsp melted butter
• For the filling:
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tub (8 oz) Cool Whip, thawed

Instructions

1. Prep the crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
2. Press firmly: Press the mixture into a 9-inch pie dish, ensuring an even layer on the bottom and up the sides. Chill for 10 minutes to set.
3. Make the filling: In a large bowl, whisk together sweetened condensed milk, lemon juice, and lemon zest until smooth.
4. Fold in Cool Whip: Gently fold in the thawed Cool Whip until no white streaks remain. Tip: Overmixing can deflate the filling, so fold with care.
5. Assemble the pie: Pour the filling into the chilled crust, smoothing the top with a spatula.
6. Chill to set: Freeze the pie for at least 4 hours, or until firm. Tip: For easier slicing, let it sit at room temperature for 5 minutes before serving.
7. Garnish and serve: Before serving, garnish with additional lemon zest or a dollop of Cool Whip. Tip: A sprinkle of crushed graham crackers adds a nice crunch.

Outrageously light and creamy, this pie is a summer dream with its bright lemon flavor. Serve it on a hot day with a side of fresh berries for an extra pop of color and taste.

Peanut Butter Cool Whip Pie

Forget everything you know about dessert—this Peanut Butter Cool Whip Pie is your new summer obsession. **Creamy**, **dreamy**, and **stupid-easy**, it’s the no-bake hero your fridge deserves.

Ingredients

• For the crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter, melted
• For the filling:
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 8 oz Cool Whip, thawed

Instructions

1. Make the crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
2. Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly. Chill for 10 minutes to set.
3. Tip: Use the bottom of a measuring cup to press the crust for an even layer.
4. Make the filling: In a large bowl, beat peanut butter, powdered sugar, and vanilla extract until smooth.
5. Gently fold in the Cool Whip until fully incorporated and no streaks remain.
6. Tip: For extra fluffiness, fold the Cool Whip in two additions.
7. Pour the filling into the chilled crust, smoothing the top with a spatula.
8. Freeze the pie for at least 4 hours, or until firm.
9. Tip: Cover the pie with plastic wrap to prevent freezer burn.

Dig into this pie’s **velvety** peanut butter filling and **buttery** crust—it’s like a cloud of happiness. Serve with a drizzle of chocolate sauce or a sprinkle of crushed peanuts for extra crunch.

Banana Cream Cool Whip Pie

Transform your dessert game with this no-bake Banana Cream Cool Whip Pie—creamy, dreamy, and downright delicious.

Ingredients

• For the crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup melted butter
  • 1/4 cup granulated sugar
• For the filling:
  • 2 cups cold milk
  • 1 package (3.4 oz) instant banana cream pudding mix
  • 1 cup Cool Whip, thawed
  • 2 medium bananas, sliced
• For topping:
  • 1 cup Cool Whip, thawed
  • 1 banana, sliced
  • 1 tbsp lemon juice

Instructions

1. Mix graham cracker crumbs, melted butter, and sugar in a bowl until combined.
2. Press the mixture firmly into a 9-inch pie plate to form the crust. Chill for 10 minutes to set.
3. Whisk cold milk and pudding mix in a large bowl for 2 minutes until thickened.
4. Fold in 1 cup Cool Whip until fully incorporated into the pudding mixture.
5. Layer sliced bananas over the chilled crust, then pour the pudding mixture over the bananas.
6. Spread the remaining 1 cup Cool Whip over the pudding layer.
7. Toss banana slices in lemon juice and arrange on top of the pie for garnish.
8. Chill the pie in the refrigerator for at least 4 hours, or until set.

Enjoy the creamy texture and banana-packed flavor of this pie. Serve chilled with a drizzle of caramel sauce for an extra decadent touch.

Oreo Cool Whip Pie

Get ready to wow your crowd with this no-bake Oreo Cool Whip Pie—it’s creamy, dreamy, and ridiculously easy to make.

Ingredients

• For the crust:
  • 24 Oreo cookies
  • 5 tbsp unsalted butter, melted
• For the filling:
  • 1 (8 oz) package cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 (8 oz) tub Cool Whip, thawed
  • 10 Oreo cookies, chopped

Instructions

1. Crush 24 Oreo cookies into fine crumbs using a food processor or a zip-top bag and rolling pin.
2. Mix the Oreo crumbs with melted butter until well combined. Press firmly into a 9-inch pie dish to form the crust. Chill in the fridge for 10 minutes to set.
3. In a large bowl, beat the softened cream cheese until smooth. Gradually add sugar and vanilla, beating until fluffy.
4. Gently fold in the thawed Cool Whip until no streaks remain. Stir in the chopped Oreos.
5. Spread the filling evenly over the chilled crust. Cover and freeze for at least 4 hours, or until firm.
6. Before serving, let the pie sit at room temperature for 5 minutes for easier slicing. Garnish with additional Oreo crumbs or whole cookies if desired.

Rich in flavor with a perfect contrast of creamy filling and crunchy crust, this pie is a showstopper. Serve it with a drizzle of chocolate sauce or a scoop of vanilla ice cream for an extra indulgent treat.

Pumpkin Cool Whip Pie

Bold flavors and creamy textures collide in this no-bake dessert that’s as easy as it is delicious. Perfect for beating the summer heat, this pie combines the warmth of pumpkin with the lightness of Cool Whip for a treat that’s sure to impress.

Ingredients

• For the crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tbsp melted butter
• For the filling:
  • 1 can (15 oz) pumpkin puree
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 cup cold milk
  • 1 tub (8 oz) Cool Whip, thawed

Instructions

1. Preheat your oven to 350°F (175°C) for toasting the crust.
2. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
3. Press the mixture firmly into a 9-inch pie plate, covering the bottom and sides evenly. Tip: Use the bottom of a measuring cup to press the crumbs for a compact crust.
4. Bake the crust for 10 minutes, then let it cool completely on a wire rack.
5. In a large bowl, whisk together pumpkin puree, pudding mix, cinnamon, nutmeg, and cloves until smooth.
6. Gradually add cold milk, whisking continuously to avoid lumps. Tip: Cold milk helps the pudding set faster.
7. Fold in half of the Cool Whip gently until just combined to keep the filling light and airy.
8. Pour the filling into the cooled crust, smoothing the top with a spatula.
9. Refrigerate the pie for at least 4 hours, or until set. Tip: Covering the pie with plastic wrap prevents a skin from forming on the surface.
10. Before serving, spread the remaining Cool Whip over the top of the pie.

Outrageously smooth with a hint of spice, this pie is a dreamy contrast of textures. Serve it chilled with a drizzle of caramel or a sprinkle of toasted pecans for an extra crunch.

Key Lime Cool Whip Pie

Viral desserts don’t get easier or more refreshing than this. Whip up a no-bake Key Lime Cool Whip Pie that’s creamy, tangy, and downright addictive—perfect for beating the summer heat.

Ingredients

• For the crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 6 tbsp melted butter
• For the filling:
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup key lime juice
  • 1 tbsp key lime zest
  • 1 tub (8 oz) Cool Whip, thawed

Instructions

1. Preheat your oven to 350°F (175°C) for toasting the crust.
2. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Tip: Press the mixture firmly into a 9-inch pie dish to prevent crumbling.
3. Bake the crust for 10 minutes, then let it cool completely. Tip: Cooling the crust ensures it holds together when adding the filling.
4. In a large bowl, whisk together sweetened condensed milk, key lime juice, and zest until smooth.
5. Gently fold in the Cool Whip until no white streaks remain. Tip: Overmixing can deflate the Cool Whip, so fold carefully.
6. Pour the filling into the cooled crust and smooth the top with a spatula.
7. Chill the pie in the refrigerator for at least 4 hours, or until set.

Yummy doesn’t begin to describe this pie’s velvety texture and zesty kick. Serve slices with a dollop of extra Cool Whip and a sprinkle of lime zest for an Instagram-worthy finish.

Cherry Cool Whip Pie

Fling open your fridge—this no-bake Cherry Cool Whip Pie is your ticket to dessert heaven with zero fuss.

Ingredients

• For the crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter, melted
• For the filling:
  • 1 can (21 oz) cherry pie filling
  • 1 tub (8 oz) Cool Whip, thawed
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 1 cup cold whole milk

Instructions

1. Preheat your oven to 350°F (175°C) for toasting the crust.
2. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
3. Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly.
4. Bake the crust for 10 minutes, then let it cool completely on a wire rack. Tip: For a crispier crust, bake for an additional 2 minutes.
5. In a large bowl, whisk together pudding mix and milk until thickened, about 2 minutes.
6. Gently fold in the Cool Whip until the mixture is smooth and no streaks remain. Tip: Use a spatula for folding to keep the mixture light and airy.
7. Spread the pudding mixture into the cooled crust, smoothing the top with a spatula.
8. Chill the pie in the refrigerator for at least 4 hours, or until set. Tip: Cover loosely with plastic wrap to prevent the crust from getting soggy.
9. Top the chilled pie with cherry pie filling just before serving.

Every bite of this pie is a creamy, dreamy contrast of textures—silky Cool Whip meets juicy cherries atop a buttery crust. Serve it chilled with a drizzle of chocolate sauce for an extra decadent twist.

Blueberry Cool Whip Pie

Snag the easiest, creamiest dessert that’ll steal the show at any summer bash. This no-bake Blueberry Cool Whip Pie blends sweet, tangy, and fluffy in every bite.

Ingredients

• For the crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 6 tbsp melted butter
• For the filling:
  • 1 can (21 oz) blueberry pie filling
  • 1 tub (8 oz) Cool Whip, thawed
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract

Instructions

1. Mix graham cracker crumbs, granulated sugar, and melted butter in a bowl until combined.
2. Press the mixture firmly into a 9-inch pie dish to form the crust. Chill for 10 minutes to set.
3. Beat softened cream cheese, powdered sugar, and vanilla extract in a large bowl until smooth.
4. Fold in the thawed Cool Whip gently until the mixture is uniform and fluffy.
5. Spread the cream cheese mixture over the chilled crust evenly.
6. Spoon blueberry pie filling over the cream cheese layer, spreading it to cover completely.
7. Chill the pie in the refrigerator for at least 4 hours, or until set.

Zesty blueberries pop against the creamy, dreamy filling, all nestled in a buttery crust. Serve slices with a dollop of extra Cool Whip or fresh blueberries for a photo-ready finish.

Raspberry Cool Whip Pie

Transform your dessert game with this no-bake Raspberry Cool Whip Pie—creamy, tangy, and ridiculously easy to make.

Ingredients

• For the crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup melted butter
  • 1/4 cup sugar
• For the filling:
  • 1 package (8 oz) cream cheese, softened
  • 1 cup powdered sugar
  • 1 tub (8 oz) Cool Whip, thawed
  • 1 tsp vanilla extract
• For the topping:
  • 1 cup fresh raspberries
  • 1/4 cup raspberry jam

Instructions

1. In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.
2. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill for 10 minutes to set.
3. In a large bowl, beat the softened cream cheese and powdered sugar until smooth. Tip: Ensure the cream cheese is at room temperature to avoid lumps.
4. Fold in the Cool Whip and vanilla extract until fully incorporated. Tip: Gently fold to keep the mixture light and fluffy.
5. Spread the filling evenly over the chilled crust. Smooth the top with a spatula.
6. In a small bowl, lightly mash half of the raspberries and mix with the raspberry jam. Tip: Leave some raspberries whole for a more textured topping.
7. Dollop the raspberry mixture over the filling and swirl gently with a knife.
8. Refrigerate the pie for at least 4 hours, or until set. Serve chilled.

Zesty raspberry swirls cut through the creamy filling, while the buttery crust adds the perfect crunch. Try serving with extra fresh raspberries and a mint sprig for a pop of color.

Coconut Cool Whip Pie

Dive into this no-bake, creamy dream that’s as easy to make as it is to devour. Perfect for beating the heat, this pie blends tropical vibes with a fluffy, cloud-like texture.

Ingredients

• For the crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup melted butter
  • 1/4 cup sugar
• For the filling:
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup cold water
  • 1 package (3.4 oz) instant coconut cream pudding mix
  • 1 tub (8 oz) Cool Whip, thawed
  • 1 cup shredded coconut

Instructions

1. Preheat your oven to 350°F.
2. In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.
3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake for 10 minutes, then let cool completely. Tip: For a crispier crust, bake for an additional 2 minutes.
4. In a large bowl, whisk together sweetened condensed milk and cold water until smooth.
5. Add the instant coconut cream pudding mix and whisk vigorously for 2 minutes to ensure no lumps remain. Tip: Let the mixture sit for 5 minutes to thicken slightly before the next step.
6. Gently fold in the thawed Cool Whip and shredded coconut until fully incorporated.
7. Pour the filling into the cooled crust and smooth the top with a spatula.
8. Refrigerate for at least 4 hours, or until set. Tip: For best results, chill overnight.

Cool, creamy, and packed with coconut flavor, this pie is a showstopper. Serve chilled with a sprinkle of toasted coconut on top for extra crunch and flair.

Apple Cool Whip Pie

Whip up this no-bake Apple Cool Whip Pie for a dessert that’s as easy as it is delicious. Perfect for beating the summer heat with its creamy texture and fresh apple flavor.

Ingredients

• For the crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tbsp melted butter
• For the filling:
  • 2 cups Cool Whip, thawed
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups diced apples
  • 1 tbsp lemon juice

Instructions

1. In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined.
2. Press the mixture firmly into a 9-inch pie dish to form the crust. Chill in the refrigerator for 30 minutes to set.
3. In a large bowl, beat the softened cream cheese until smooth. Tip: Ensure the cream cheese is at room temperature to avoid lumps.
4. Gradually add powdered sugar and vanilla extract to the cream cheese, beating until fully incorporated.
5. Gently fold in the Cool Whip until the mixture is light and fluffy. Tip: Fold carefully to maintain the airy texture of the Cool Whip.
6. Toss the diced apples with lemon juice to prevent browning, then fold into the cream cheese mixture.
7. Spread the filling evenly over the chilled crust. Tip: Use a spatula for a smooth top.
8. Freeze the pie for at least 4 hours, or until firm, before serving.

Serve this pie chilled for a refreshing treat. The creamy filling pairs perfectly with the crisp apple pieces, and a drizzle of caramel sauce can add an extra layer of flavor.

Pineapple Cool Whip Pie

Viral desserts don’t get easier than this—**Pineapple Cool Whip Pie** is your no-bake, creamy dream come true. Whip it up in minutes, chill, and watch it disappear.

Ingredients

• For the crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup melted butter
  • 1/4 cup granulated sugar
• For the filling:
  • 1 (20 oz) can crushed pineapple, drained
  • 1 (8 oz) package cream cheese, softened
  • 1 (14 oz) can sweetened condensed milk
  • 1 (8 oz) tub Cool Whip, thawed
  • 2 tbsp lemon juice

Instructions

1. Mix graham cracker crumbs, melted butter, and sugar in a bowl until combined.
2. Press the mixture firmly into a 9-inch pie plate to form the crust. Chill for 10 minutes to set.
3. Beat the softened cream cheese in a large bowl until smooth.
4. Stir in the sweetened condensed milk and lemon juice until fully incorporated.
5. Fold in the drained crushed pineapple gently to keep the filling light.
6. Add the thawed Cool Whip to the mixture, folding until no streaks remain.
7. Pour the filling into the chilled crust, smoothing the top with a spatula.
8. Freeze the pie for at least 4 hours, or until firm.

Silky smooth with a tangy twist, this pie is a tropical escape in every bite. Serve it with a sprinkle of toasted coconut or a drizzle of caramel for an extra wow factor.

Mocha Cool Whip Pie

Zesty and bold, this Mocha Cool Whip Pie is your no-bake ticket to dessert heaven. Whip it up in minutes, then let the fridge do the work.

Ingredients

• For the crust:
  • 1 1/2 cups chocolate cookie crumbs
  • 1/4 cup melted butter
• For the filling:
  • 1 cup cold milk
  • 1 package (3.4 oz) instant chocolate pudding mix
  • 1 package (3.4 oz) instant coffee pudding mix
  • 1 tub (8 oz) Cool Whip, thawed

Instructions

1. Mix chocolate cookie crumbs and melted butter in a bowl until well combined.
2. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate to form the crust.
3. Refrigerate the crust for 10 minutes to set. Tip: Use the bottom of a measuring cup to press the crumbs evenly.
4. In a large bowl, whisk together cold milk, chocolate pudding mix, and coffee pudding mix for 2 minutes until smooth.
5. Fold in the thawed Cool Whip gently until fully incorporated. Tip: For a lighter texture, fold in a figure-eight motion.
6. Pour the filling into the prepared crust, smoothing the top with a spatula.
7. Refrigerate the pie for at least 4 hours, or until set. Tip: Cover with plastic wrap to prevent a skin from forming.

Kick back and savor the creamy, dreamy layers of coffee and chocolate. Serve chilled with a dusting of cocoa powder or a drizzle of caramel for an extra flair.

Vanilla Cool Whip Pie

Transform your dessert game with this no-bake Vanilla Cool Whip Pie—creamy, dreamy, and ready in a flash.

Ingredients

• For the crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup melted butter
  • 1/4 cup granulated sugar
• For the filling:
  • 1 (8 oz) package cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 (8 oz) tub Cool Whip, thawed

Instructions

1. Mix graham cracker crumbs, melted butter, and granulated sugar in a medium bowl until well combined.
2. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Chill for 10 minutes to set.
3. Beat the softened cream cheese, powdered sugar, and vanilla extract in a large bowl until smooth and creamy.
4. Fold in the thawed Cool Whip gently until fully incorporated into the cream cheese mixture.
5. Spread the filling evenly over the chilled crust. Smooth the top with a spatula.
6. Freeze the pie for at least 4 hours, or until firm, before serving.

Keep it chilled until serving to maintain its perfect texture. The pie boasts a light, airy filling with a rich vanilla flavor, contrasted by the sweet, crunchy crust. Try garnishing with fresh berries or a drizzle of chocolate sauce for an extra touch of elegance.

Caramel Cool Whip Pie

Zesty and sweet, this Caramel Cool Whip Pie is your no-bake ticket to dessert heaven. Whip it up in minutes, and watch it disappear just as fast.

Ingredients

• For the crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 6 tbsp melted butter
• For the filling:
  • 1 (8 oz) package cream cheese, softened
  • 1 cup powdered sugar
  • 1 (8 oz) tub Cool Whip, thawed
  • 1/2 cup caramel sauce

Instructions

1. In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined.
2. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill for 10 minutes to set.
3. In a large bowl, beat the softened cream cheese and powdered sugar together until smooth.
4. Gently fold in the Cool Whip until fully incorporated, being careful not to deflate the mixture.
5. Spread half of the caramel sauce over the chilled crust, then top with the cream cheese mixture.
6. Drizzle the remaining caramel sauce over the top. Use a knife to swirl it gently for a marbled effect.
7. Freeze the pie for at least 4 hours, or until firm. Tip: For easier slicing, let it sit at room temperature for 5 minutes before serving.

Amazingly creamy with a crunchy contrast, this pie is a dream. Serve it with a sprinkle of sea salt or a dollop of extra Cool Whip for an Instagram-worthy finish.

Peach Cool Whip Pie

Look no further for the ultimate summer dessert that’s as easy as it is delicious. This Peach Cool Whip Pie brings the vibes with minimal effort and maximum flavor.

Ingredients

• For the crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup melted butter
  • 1/4 cup granulated sugar
• For the filling:
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup lemon juice
  • 1 tsp vanilla extract
  • 1 tub (8 oz) Cool Whip, thawed
  • 2 cups fresh peaches, diced

Instructions

1. Preheat your oven to 350°F.
2. Mix graham cracker crumbs, melted butter, and sugar in a bowl until well combined.
3. Press the mixture firmly into a 9-inch pie dish to form the crust.
4. Bake the crust for 10 minutes, then let it cool completely on a wire rack.
5. In a large bowl, whisk together sweetened condensed milk, lemon juice, and vanilla extract until smooth.
6. Gently fold in the Cool Whip until no streaks remain.
7. Stir in the diced peaches, reserving a few for garnish.
8. Pour the filling into the cooled crust and smooth the top with a spatula.
9. Refrigerate the pie for at least 4 hours, or until set.
10. Garnish with reserved peach pieces before serving.

Whipped to perfection, this pie is creamy with a tangy twist and bursts of juicy peaches. Serve it chilled with a drizzle of caramel or a sprinkle of cinnamon for an extra kick.

Mint Chocolate Cool Whip Pie

Get ready to wow your taste buds with this no-bake marvel that’s as easy as it is indulgent. Perfect for beating the heat, this pie combines cool mint with rich chocolate in a creamy, dreamy dessert that’s sure to be a hit.

Ingredients

• For the crust:
  • 1 1/2 cups chocolate cookie crumbs
  • 1/4 cup melted butter
• For the filling:
  • 2 cups Cool Whip, thawed
  • 1/2 cup mint chocolate chips, melted
  • 1 tsp peppermint extract
  • Green food coloring (optional)
• For the topping:
  • 1/2 cup Cool Whip
  • 1/4 cup chocolate shavings

Instructions

1. Mix chocolate cookie crumbs and melted butter in a bowl until well combined.
2. Press the mixture firmly into a 9-inch pie dish to form the crust. Chill in the fridge for 10 minutes to set.
3. In a large bowl, fold melted mint chocolate chips and peppermint extract into 2 cups of Cool Whip until smooth. Add green food coloring if desired for a vibrant look.
4. Spread the filling evenly over the chilled crust. Smooth the top with a spatula.
5. Freeze the pie for at least 4 hours, or until firm.
6. Before serving, top with the remaining 1/2 cup of Cool Whip and sprinkle with chocolate shavings for an extra touch of decadence.

The pie boasts a creamy, airy texture with a refreshing mint flavor that perfectly complements the rich chocolate crust. Serve slices with a drizzle of chocolate syrup or alongside a scoop of vanilla ice cream for an extra indulgent treat.

Conclusion

Kitchen creativity meets convenience in these 19 Delicious Cool Whip Pie Recipes Easy! Perfect for any occasion, these pies promise to delight your taste buds with minimal effort. We’d love to hear which recipe becomes your favorite—drop us a comment below. Loved what you saw? Share the sweet inspiration with friends by pinning this article on Pinterest. Happy baking!