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Cream Cheese Cool Whip Recipes

Cream Cheese Cool Whip Recipes

Cream cheese Cool Whip recipes are some of the easiest and most delicious no-bake desserts I love to make. By blending the smooth tang of cream cheese with the fluffy sweetness of Cool Whip, I can create creamy fillings, dips, frostings, pies, and layered desserts in just minutes. These recipes save me time in the kitchen while still giving that homemade touch. They work perfectly for family gatherings, holidays, or quick weeknight treats. Whether I spread it over cakes, fold it into fruit salads, or use it as a pie filling, the combination always turns out light, creamy, and irresistible.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 15 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 210
Equipment Method Notes

Equipment

  • Mixing bowl
  • Electric hand mixer or stand mixer
  • Spatula​
  • Measuring cups and spoons
  • Serving dish or pie pan

Method
 

  1. 1 package (8 oz) cream cheese, softened
  2. 1 tub (8 oz) Cool Whip, thawed
  3. ½ cup powdered sugar
  4. 1 teaspoon vanilla extract
  5. Optional: crushed graham crackers or pie crust base
  6. Optional toppings: fresh berries, chocolate shavings, caramel drizzle, or fruit pie filling
Step 1: Prepare the Cream Cheese I soften the cream cheese at room temperature so it blends smoothly. Then I place it in a mixing bowl.
    Step 2: Mix Until Creamy
    1. Using my electric mixer, I beat the cream cheese until it’s smooth and lump-free.
    Step 3: Add Sweetness
    1. I sift in the powdered sugar and add vanilla extract, mixing again until everything is well combined.
    Step 4: Fold in Cool Whip
    1. I gently fold the Cool Whip into the cream cheese mixture using a spatula. This keeps the mixture light and fluffy instead of deflating it.
    Step 5: Chill and Serve
    1. I spread the mixture into a pie crust or serving dish, then refrigerate for at least 2 hours before serving.

    Notes

    For best results, I always let the dessert chill for at least 2 hours so it firms up nicely. If I’m preparing it ahead of time for guests, I make it the night before.