Ingredients
Graham Cracker Crust (pre-made or homemade)
1 tub (8 oz) Cool Whip
1 block (8 oz) cream cheese softened
1 can (14 oz) sweetened condensed milk
2 tbsp lemon juice
1 tsp vanilla extract
Optional toppings: whipped cream fresh fruit chocolate shavings or crushed cookies
Instructions
In a large mixing bowl beat the softened cream cheese until smooth and creamy
Add the sweetened condensed milk lemon juice and vanilla extract mix until fully combined
Gently fold in the Cool Whip until the mixture is light and fluffy avoid overmixing
Pour the filling into the prepared graham cracker crust and spread evenly with a spatula
Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight for best results
Before serving garnish with whipped cream fresh fruit chocolate shavings or crushed cookies as desired
Slice serve and enjoy this light and creamy Cool Whip Pie
Notes
For a firmer texture freeze the pie for 1-2 hours before serving
Swap the graham cracker crust for an Oreo or shortbread crust for a different flavor twist
Store leftovers in the refrigerator for up to 3-4 days or freeze for up to 2 months
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Melty Dessert
- Method: No-Bake
- Cuisine: American