Easy Recipe: Whipping Up a Peach Cool Whip Pie

Welcome to a slice of summer with our “Summer Breeze” Peach Cool Whip Pie, a dessert that captures the essence of sunny days and carefree afternoons. This no-bake pie combines the sweet, juicy flavors of fresh peaches with the light, airy texture of Cool Whip, all nestled in a buttery graham cracker crust. Perfect for warm weather gatherings, BBQs, or simply as a refreshing treat, this peach pie is as delightful to eat as it is easy to prepare. Embrace the simplicity and sweetness of summer with this effortless dessert that’s sure to become a seasonal favorite.

Why You’ll Love “Summer Breeze” Peach Cool Whip Pie:

  • No-Bake Ease: Keep the kitchen cool with a dessert that requires no oven time.
  • Light and Refreshing: Cool Whip and fresh peaches make for a delightfully airy and fruity filling.
  • Quick Preparation: Ready to chill in just a few minutes, making it perfect for last-minute gatherings.
  • Versatile: Easily adaptable with different fruits or a homemade crust for a personalized touch.

Ingredients Notes For “Summer Breeze” Peach Cool Whip Pie:

  • Graham Cracker Crust: Use a pre-made crust for convenience or make your own for a homemade touch.
  • Peaches: Fresh peaches are ideal for their flavor and texture, but canned or frozen (and thawed) peaches can also work in a pinch.
  • Cool Whip: Provides the creamy, fluffy body of the pie. Thaw in the refrigerator before using.
  • Sweetened Condensed Milk: Adds sweetness and helps to thicken the filling.
  • Lemon Juice: A touch of acidity to balance the sweetness and enhance the peach flavor.

Recipe Steps:

  1. Prepare the Peaches: Peel and slice the fresh peaches. If using canned peaches, drain them well.
  2. Mix the Filling: In a large bowl, gently fold together the Cool Whip, sweetened condensed milk, and lemon juice until well combined. Carefully fold in the peach slices, reserving a few for garnish if desired.
  3. Fill the Crust: Pour the peach filling into the graham cracker crust, spreading evenly.
  4. Chill and Set: Refrigerate the pie for at least 4 hours, or until firm, to allow the filling to set properly.
  5. Garnish and Serve: Before serving, garnish with reserved peach slices or a sprinkle of graham cracker crumbs for added decoration.

Storage Options:

  • Refrigerate: Store the pie in the refrigerator, covered, for up to 3 days. It’s best enjoyed while fresh to maintain the texture of the peaches and the fluffiness of the Cool Whip.



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Easy Recipe: Whipping Up a Peach Cool Whip Pie


For the Crust:

  • Graham cracker crumbs: 150g (about 1 1/2 cups) – for the base.
  • Unsalted butter, melted: 75g (1/3 cup) – binds the crumbs.
  • Granulated sugar: 3 tablespoons – sweetens the crust.

For the Filling:

  • Cool Whip: 240ml (1 cup) – thawed, for a light and fluffy texture.
  • Cream cheese: 225g (8 ounces) – softened, adds creaminess.
  • Granulated sugar: 100g (1/2 cup) – for sweetness.
  • Fresh peaches: 3-4 medium, peeled and sliced – for the peach layer. You can also use canned peaches, drained, if fresh peaches are not available.
  • Peach gelatin (Jello): 85g (1 package) – enhances the peach flavor and helps set the filling.
  • Boiling water: 120ml (1/2 cup) – to dissolve the gelatin.
  • Cold water: 120ml (1/2 cup) – to cool down the gelatin mixture.


  1. Prepare the Crust:
    • Mix the graham cracker crumbs, melted butter, and sugar in a medium bowl until well combined.
    • Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Refrigerate while you prepare the filling to set the crust.
  2. Make the Peach Gelatin Layer:
    • In a small bowl, dissolve the peach gelatin in boiling water. Stir in cold water. Allow it to cool to room temperature but not set.
  3. Prepare the Cream Cheese Layer:
    • In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
    • Fold in half of the Cool Whip until well combined. Spread this mixture over the chilled crust.
  4. Assemble the Pie:
    • Arrange the sliced peaches over the cream cheese layer.
    • Gently pour the cooled gelatin over the peaches, ensuring it spreads evenly.
    • Refrigerate the pie until the gelatin layer is set, about 2-3 hours.
  5. Finish with Cool Whip:
    • Once the gelatin layer is set, spread the remaining Cool Whip over the top of the pie.
  6. Chill and Serve:
    • Chill the pie for an additional hour or until ready to serve. This will make it easier to slice.
    • Optionally, garnish with extra peach slices or a sprinkle of graham cracker crumbs before serving.
  • Author: Maria

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