Peach Cool Whip Pie
What if you could make a dessert that’s creamy, fruity, and refreshing with just a handful of ingredients? The Peach Cool Whip Pie is a no-bake summer favorite that combines the sweetness of peaches with a light, fluffy cream filling.
Ingredients
- 1 graham cracker pie crust
- 1 8 oz package cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 8 oz container Cool Whip, thawed
- 1½ cups peaches (fresh, canned, or frozen – diced)
- ¼ cup graham cracker crumbs (for topping)
Instructions
- In a mixing bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Gently fold the thawed Cool Whip into the cream cheese mixture until light and fluffy. Avoid overmixing to keep the texture airy.
- Fold in the diced peaches until evenly distributed throughout the filling.
- Spread the peach cream mixture evenly into the graham cracker crust.
- Refrigerate for at least 3–4 hours (or overnight) to allow the pie to set properly.
- Top with extra Cool Whip swirls, graham cracker crumbs, and peach slices if desired. Slice and serve chilled.
Notes
For cleaner slices, freeze the pie for 1 hour before serving.