Vanilla Cool Whip Pie

Vanilla Cool Whip Pie

Ingredients:

• 1 (9-inch) graham cracker crust (store-bought or homemade)

• 1 (3.4 oz) package instant vanilla pudding mix

• 1 1/2 cups cold milk (use whole or 2%)

• 1 (8 oz) container Cool Whip, thawed (or any whipped topping)

• 1 teaspoon vanilla extract

• Optional: Fresh fruit, sprinkles, or shaved chocolate for garnish

Instructions:

1. Prepare the pudding:

   • In a medium mixing bowl, whisk together the instant vanilla pudding mix and cold milk.

   • Whisk for about 2 minutes until the pudding thickens.

   • Let it sit for 5 minutes to fully set.

2. Fold in the Cool Whip:

   • Gently fold half of the Cool Whip into the pudding mixture until well combined and smooth.

   • Add the vanilla extract and mix gently again.

3. Fill the crust:

   • Spread the pudding and Cool Whip mixture evenly into the graham cracker crust.

   • Smooth the top with a spatula.

4. Top with remaining Cool Whip:

   • Spread the remaining Cool Whip on top of the pie for a fluffy, creamy layer.

5. Chill:

   • Refrigerate the pie for at least 2-3 hours or until firm.

   • This helps the flavors meld and the pie to set perfectly.

6. Garnish and serve:

   • Before serving, add optional toppings like fresh berries, chocolate shavings, or sprinkles for extra flair.

Tips:

• You can substitute the graham cracker crust with an Oreo crust for a chocolatey twist.

• For a richer vanilla flavor, try adding a tablespoon of powdered sugar to the pudding mixture.

• This pie is best enjoyed within 2 days of making it for the freshest taste.

Would you like a version with homemade crust or a variation like chocolate or fruit topping?