Description
A light, creamy, and irresistibly fluffy vanilla pie made with Cool Whip and a graham cracker crust—perfect for a quick and easy dessert.
Ingredients
Units
Scale
- 1 (9-inch) graham cracker pie crust
- 1 (3.4 oz) package instant vanilla pudding mix
- 1 cup cold milk
- 1 (8 oz) container Cool Whip, thawed
- 1 tsp vanilla extract
- Optional: whipped cream or fruit for topping
Instructions
- In a medium mixing bowl, whisk together the vanilla pudding mix and cold milk for about 2 minutes until it begins to thicken.
- Add the vanilla extract and stir to combine.
- Fold in the Cool Whip gently until fully incorporated and smooth.
- Pour the mixture into the graham cracker crust and spread evenly.
- Refrigerate for at least 4 hours or until set.
- Top with whipped cream or fruit before serving if desired.
Notes
- Make sure the Cool Whip is fully thawed before mixing for the best texture.
- You can substitute the vanilla pudding with other flavors for variety.
- For a firmer pie, chill overnight.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 5mg