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

4.5 from 2 votes


By Kristin Henry-Dallager

Reading Time: 4 minutes

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!

Whipped cream pie recipe (top down)

How to Make Whipped Cream Pie

A detailed recipe with full quantities can be found in the recipe card at the bottom of this page.

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.

Whipped cream pie ingredients

Can I Use Frozen Fruits?

Yes! This recipe is perfect for previously frozen pineapples, cherries, and strawberries.

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.

cream cheese & powered sugar

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.

Add pineapple chunks

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.

fold in whipped cream

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.

pour filling into crust

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!

whipped cream pie white backdrop

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.

whipped cream pie long shot

Freeze it Again?

If you used raw frozen fruits (strawberries, cherries, and pineapple) for this dish it’s okay to freeze it.


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.


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!


Going to freeze the whole pie? Take it out after 90 minutes in the freezer and cut your slices – then cover and place back in the freezer. This makes it MUCH easier to cut and serve later on!

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

Whipped Cream Pie Recipe

4.5 from 2 votes
Course: DessertCuisine: AmericanDifficulty: Easy


Prep time


Freezing Time


Total time


Cook Mode

Keeps the screen of your device ON


  • Pie Filling & Crust
  • 10 inch 10 – Graham Cracker Pie Crust

  • 8 oz 225 g – Cream Cheese

  • 1 cup 185 g – Powdered Sugar (confectioner sugar)

  • 3/4 cup 170 g – Cherry Pie Filling

  • 1/2 cup 120 g – Pineapple (chunks or tidbits)

  • 8 oz 225 g – Coolwhip

  • Topping
  • 1/2 cup 120 g – Cherry Pie Filling

  • 1/8 cup 30 g – Pineapple (chunks)


  • Prep Ingredients
    Measure out ingredients & cut pineapple into chunks (if needed). Set the cream cheese out to soften.
  • Mix Cream Cheese & Sugar
    Put softened cream cheese & powdered sugar into a mixing bowl and blend together.
  • Add Fruits
    Add cherry pie filling and pineapple chunks to bowl. Blend together lightly.
  • Add Coolwhip
    Spoon Coolwhip into bowl and then gently fold it into the fruit mix.
  • Pie Crust
    Carefully spoon filling into pie crust and level it out.
  • Decorate & Freeze
    Spoon remaining cherry filling onto the center of pie and decorate edges with pineapple bits. Cover and freeze for 1 hour before enjoying, or cover and freeze up to 3 months.

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