That Cream Cheese Cool Whip Pie 8.000

Dixie D. Vereen for The Washington Post

No Bake Apr 28, 2016

This is a fast, no-bake, retro treat that Food writer Becky Krystal's mother still makes for occasional family get-togethers.

Make Ahead: The pie needs to be refrigerated for at least 3 hours and up to overnight before serving.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings

  • 8 ounces cream cheese, at a cool room temperature
  • 1/3 cup sugar
  • 1 teaspoon fresh lemon juice
  • 1 1/4 cups (4 1/2 ounces) coarsely chopped Keebler Rainbow Chips Deluxe cookies (7 to 8 cookies)
  • 8 ounces whipped topping, such as Cool Whip, defrosted
  • One 9-inch prepared graham cracker crust (in its own aluminum foil pan)
  • Multicolored sprinkles, for garnish (optional)


Combine the cream cheese, sugar and lemon juice in the bowl of a stand mixer or handheld electric mixer; beat on medium speed until well combined.

Use a spatula to fold in the cookie pieces and whipped topping until well incorporated. Spoon the mixure into the graham cracker pie crust, spreading the filling evenly. Cover loosely and refrigerate for at least 3 hours or up to overnight.

Just before serving, decorate with multicolored sprinkles, if desired.

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Recipe Source

Adapted from an old Keebler brand recipe.

Tested by Becky Krystal.

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