Description
This no-bake pie is a creamy, tangy, and sweet holiday favorite! With a fluffy Cool Whip and cream cheese filling swirled with cranberry sauce in a graham cracker crust, it’s effortless and crowd-pleasing.
Ingredients
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1 (9-inch) graham cracker pie crust
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1 (8 oz) container Cool Whip, thawed
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1 (8 oz) package cream cheese, softened
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½ cup powdered sugar
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½ teaspoon vanilla extract
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1 cup whole berry cranberry sauce (canned or homemade)
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Fresh cranberries and mint leaves (optional, for garnish)
Instructions
1. Make the Creamy Filling
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In a mixing bowl, beat the cream cheese with powdered sugar and vanilla until smooth and fluffy.
2. Fold in Whipped Topping
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Gently fold in the thawed Cool Whip using a spatula until fully combined—be careful not to overmix.
3. Swirl in Cranberry Sauce
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Add the cranberry sauce and gently swirl it through the filling using a knife or spoon to create a marbled effect. Do not overmix.
4. Fill the Pie Crust
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Spoon the filling into the graham cracker crust and smooth the top evenly.
5. Chill
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Refrigerate for at least 4 hours or until firm and set.
6. Garnish & Serve
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Just before serving, top with fresh cranberries and mint leaves for a festive touch.
Notes
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Make it festive with a sprinkle of edible glitter or sugared cranberries on top.
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Great for holiday potlucks, family dinners, or last-minute dessert ideas.
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Want it sweeter? Add 2 extra tablespoons of powdered sugar to the filling.
- Prep Time: 10 minutes
- Category: Dessert
- Method: Refrigerated
- Cuisine: American