Whipped Cream Pie Recipe (No-Bake & Freezer Friendly)

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The weather is warm and pies are on your mind – it’s time for the best freezer friendly, no-bake, Whipped Cream Pie you’ve ever tasted! And it’s oh, so simple to make!

How to Make Whipped Cream Pie

Step 1: Prep all your ingredients by measuring out the appropriate amounts and cutting the pineapple into chunks (if needed). Set the cream cheese out to soften slightly if you’re planning on using a fork to blend it later.

Step 2: Put the softened cream cheese and powdered sugar (confectioner sugar) into a mixing bowl. Using a fork, or a handheld mixer, blend the sugar and cream cheese together.

Step 3: Add in 3/4 cup of cherry pie filling and 1/2 cup of pineapple chunks (or tidbits). Blend together lightly – it’s totally fine that the cherries and pineapple will come apart during blending.

Step 4: Carefully spoon in the Coolwhip and then gently fold it into your fruit mix. Definitely do NOT blend or mix during this step…you want the Coolwhip to remain light and fluffy.

Step 5: Carefully spoon the filling into your 10″ pie crust, leveling it out as much as possible. It works best if the filling is level and not mounded at the center too much or else there isn’t enough room for your cherry topping.

Step 6: Using the remaining bit of cherry filling, spoon it onto the center of the pie and then decorate the edges with small bits of pineapple. My kids love helping with this part….and licking the spatula!

Step 7: You can eat the pie immediately, but I’ve found it doesn’t hold its shape well, making it difficult to cut and then plate. Try freezing it for one hour (minimum) making it firm enough to cut and plate without falling apart. Otherwise, you can place a lid over the pie and freeze it for up to 3 months.

Tweaks

Honestly, it’s great as is…but if you’re looking to change it up a bit, here are some delightful tweaks to try.

• Crust Variation: Instead of a graham cracker crust, try a walnut, shortbread, or pecan pie crust. Or, if you’re really brave, try a chocolate cookie crust for an entirely different flavor profile.
• Different Fruits: Experiment with different fruits or combinations of fruits. My kids LOVE fresh strawberries instead of cherries, but you can also try blueberries or peaches instead of or in addition to the cherry and pineapple.
• Flavor Infusions: Add a touch of flavor by mixing some vanilla extract or almond extract into the cream cheese mixture.
• Nutty Crunch: For added texture, sprinkle some chopped nuts like almonds or pecans over the top of the pie before serving.
• Chocolate Drizzle: Does chocolate make everything better? I’ll let you decide…..drizzle some melted chocolate over the top of the pie for a decadent touch.

Storage

Refrigerate: You can cover and refrigerate this whipped cream pie for up to 48 hours.

Freeze: Cover the pie with the plastic lid the crust came with, or by putting aluminiuim foil over the top, making sure you have a good seal on it. It can be frozen like this for up to 3 months!

Reheat: To defrost this pie, simply set it out on the counter for 30-90 minutes (depending on whether it’s a single slice or the whole pie.) Enjoy!

Whipped Cream Pie Recipe