Candy Cool Whip Pie: a Quick and Easy Dessert for When You’re Out of Time
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I grew up making these easy Cool Whip pies with my mom. Back then, we weren’t trying to invent a 3-ingredient candy bar Cool Whip pie- we just wanted a quick and easy dessert. We didn’t need a mixer, an oven, or a long list of ingredients. We simply chopped up a favorite candy bar or cookie, folded it into Cool Whip, and spooned everything into a graham cracker crust.
Now I make them with my own children, and they have become one of our family traditions. We rarely make just one. We line up eight or ten graham cracker crusts on the counter, mix a few different flavors, and fill the freezer.
That is what makes these pies especially handy. When we are invited somewhere at the last minute or need a quick dessert for a family gathering, church supper, or summer cookout, there is usually already one waiting in the freezer.
Our original—and still favorite—version is this frozen Heath Bar pie. The little pieces of chocolate-covered toffee add plenty of flavor and a satisfying crunch to the soft, creamy filling. And you won’t even have to make a homemade pie crust!
What Is a Cool Whip Pie?
A Cool Whip pie is a quick and easy no-bake dessert made with whipped topping, chopped candy or cookies, and a prepared graham cracker crust. The filling takes about 10 minutes to assemble and then freezes until firm.
The basic recipe is wonderfully flexible. Start with Cool Whip and a crust, then choose almost any candy bar or cookie your family enjoys. Heath bars, Oreos, Reese’s cups, Nutter Butter cookies, Snickers bars, and chocolate chips all work well.
Why We Keep These Pies in the Freezer
It’s not just a quick and easy dessert. The real convenience of this recipe comes from making the pies ahead of time. A newly mixed pie needs several hours to freeze, but once you have a few stocked in the freezer, dessert is ready whenever you need it.
These pies are:
- Made with only three basic ingredients
- Ready for the freezer in about 10 minutes
- Easy enough for children to help prepare
- Simple to customize for different tastes
- Convenient for parties, potlucks, and unexpected company
- Especially refreshing during warm weather
Because each pie uses a prepared crust, there are very few dishes to wash. The plastic cover that comes with most store-bought crusts also makes it easy to cover, label, and stack the pies after they freeze.
Ingredients for Frozen Heath Bar Pie
It only takes 3 ingredients to whip up this quick and easy candy bar cool whip pie!
Cool Whip
Use one 8-ounce container of Cool Whip, thawed according to the package directions. The whipped topping is the base of the pie and gives it its light, creamy texture.
Heath Bars
Use approximately 8 ounces of chopped Heath bars or one 8-ounce package of Heath English toffee bits. Reserve about ¼ cup of the chopped candy for decorating the top.
Small pieces are easier to slice and spread the chocolate-toffee flavor throughout the pie, but I like to leave a few larger pieces for texture.
Graham Cracker Crust
A prepared 9-inch graham cracker crust makes this a true no-bake dessert. A chocolate cookie crust also works well with Heath, Oreo, Reese’s, or chocolate-chip variations.
How to Make Heath Bar Cool Whip Pie
Chop the Candy
Chop the Heath bars into small pieces. Set aside approximately ¼ cup to sprinkle over the finished pie.
If you are using packaged Heath toffee bits, simply measure out the portion you want to reserve for the topping.
Fold Everything Together
Place the thawed Cool Whip in a medium mixing bowl. Add the remaining chopped Heath bars and gently fold them together with a rubber spatula.
Avoid stirring too vigorously. Folding keeps the filling light and fluffy.
Fill the Crust
Spoon the filling into the prepared graham cracker crust and spread it evenly to the edges. Sprinkle the reserved candy pieces over the top.
Replace the plastic cover that came with the crust or cover the pie tightly with plastic wrap and foil.
Freeze Until Firm
Freeze the pie for at least four hours. Overnight is even better and makes the pie easier to slice cleanly. Et Voila! You have a quick and easy dessert ready to serve.
Let the frozen pie rest at room temperature for approximately 10 minutes before cutting. For especially clean slices, run a sharp knife under hot water, dry it, and wipe the knife between cuts.
Make Several Pies at One Time
It’s already so simple to make this 3-ingredient candy bar Cool Whip pie. When we stock the freezer, we make eight to ten pies assembly-line style. I set out all the crusts, thaw the Cool Whip, and prepare the candy and cookie choices before we begin.
Each child can choose a flavor, crush the cookies, or sprinkle toppings over the pies. Once they are filled, I replace the plastic covers and write the flavor and date on each one.
Freeze the pies in a single layer until solid. Once frozen, they are easier to arrange or stack without damaging the toppings.
For the best texture, serve the pies within one to two months. Keep them tightly covered so they do not pick up other flavors or develop freezer burn.
Easy Cool Whip Pie Flavor Ideas
The same basic method works with almost any candy bar or cookie. Aim for approximately 1 to 1½ cups of chopped mix-ins per 8-ounce container of Cool Whip.
Oreo Cool Whip Pie
Coarsely crush 10 to 12 Oreo cookies. Reserve two crushed cookies for the top and fold the rest into the Cool Whip.
A chocolate cookie crust makes this variation extra chocolatey.
Nutter Butter Peanut Butter Pie
Crush 10 to 12 Nutter Butter cookies and fold them into the Cool Whip with ½ cup creamy peanut butter.
Reserve a few cookie crumbs for the top. A drizzle of chocolate syrup also works well with this version.
Reese’s Peanut Butter Cup Pie
Chop six to eight full-size Reese’s Peanut Butter Cups. Fold the candy into the Cool Whip with up to ½ cup creamy peanut butter.
Reserve some of the chopped cups for the top and finish with chocolate syrup if desired.
Snickers Cool Whip Pie
Chop four full-size or eight fun-size Snickers bars. Fold most of the candy into the Cool Whip and reserve the rest for the top.
Finish the pie with a light drizzle of chocolate or caramel syrup.
Chocolate-Chip Cool Whip Pie
Fold 1 cup of mini chocolate chips into the Cool Whip. Mini chips are easier to slice when frozen than full-size chocolate chips.
Drizzle the finished pie with chocolate syrup or add crushed chocolate cookies for more flavor.
Use Almost Any Favorite Candy
Butterfinger bars, Twix, chopped chocolate bars, peanut butter candies, chocolate sandwich cookies, and leftover holiday candy can all work. Softer candies are usually easier to cut after freezing than very hard candies.
Add Cream Cheese for a Tangier Pie
For a richer filling with a little tang, add one softened 8-ounce package of cream cheese.
Beat the softened cream cheese until smooth before folding in the Cool Whip and chopped candy. This produces more filling, so use a deep-dish crust or expect to have a little extra. The extra filling can be spooned into small dessert cups and frozen separately.
The cream-cheese version has a denser, cheesecake-like texture, while the original three-ingredient version is lighter and fluffier.
Taking a Frozen Pie to a Gathering
Take the pie directly from the freezer and place it in an insulated cooler with ice or frozen packs. It will soften gradually during the trip and should be ready to cut when dessert is served.
Cold desserts should remain at 40°F or below whenever possible. FoodSafety.gov advises not leaving perishable foods at room temperature for more than two hours, or one hour when temperatures are above 90°F.
Freezing gives the pie its firm, sliceable texture. You can refrigerate it instead, but the filling will remain much softer and may need to be served with a spoon.
Allow at least four hours. For the firmest texture and cleanest slices, freeze the pie overnight.
Yes. Thaw it according to the package directions before folding in the candy or cookies. Frozen whipped topping will not mix evenly.
Yes. The original recipe uses only Cool Whip, chopped Heath bars, and a graham cracker crust. Cream cheese is an optional variation.
Absolutely. This is how our family normally makes them. Line up several crusts and mix each flavor in a separate bowl. Label the plastic covers before placing the pies in the freezer.
Three-Ingredient Frozen Heath Bar Pie Recipe
This easy frozen Heath Bar pie combines Cool Whip, chocolate-covered toffee, and a graham cracker crust. It takes about 10 minutes to assemble and can be kept in the freezer for parties, potlucks, or an easy family dessert.
Prep time: 10 minutes
Freeze time: 4 hours
Total time: 4 hours 10 minutes
Yield: One 9-inch pie
Servings: 8
Ingredients
- 1 8-ounce container Cool Whip, thawed
- 1 8-ounce package Heath English toffee bits or 5 to 6 full-size Heath bars, chopped
- 1 prepared 9-inch graham cracker crust
- Chocolate or caramel syrup, optional
Instructions
- Reserve approximately ¼ cup of the chopped Heath bars or toffee bits for the topping.
- Place the thawed Cool Whip in a medium mixing bowl.
- Add the remaining Heath pieces and gently fold until evenly distributed.
- Spoon the filling into the prepared graham cracker crust and spread it evenly.
- Sprinkle the reserved Heath pieces over the top. Drizzle with chocolate or caramel syrup if desired.
- Cover the pie and freeze for at least four hours or overnight.
- Remove the pie from the freezer approximately 10 minutes before serving.
- Cut into eight slices and serve cold.
Recipe Notes
- Keep the pie covered and frozen until you are ready to serve it.
- Chop candy into fairly small pieces so the frozen pie is easier to cut.
- For a tangier filling, beat one softened 8-ounce package of cream cheese until smooth before folding in the Cool Whip. Use a deep-dish crust or save any extra filling in dessert cups.
- This recipe can be made with Oreos, Nutter Butter cookies, Reese’s cups, Snickers bars, chocolate chips, or another favorite candy or cookie.
- If making several pies, label each cover with the flavor and date before freezing.
Three-Ingredient Frozen Heath Bar Pie Recipe
Ingredients
- 1 8- ounce container Cool Whip thawed
- 1 8- ounce package Heath English toffee bits or 5 to 6 full-size Heath bars chopped
- 1 prepared 9-inch graham cracker crust
- Chocolate or caramel syrup optional
Instructions
- Reserve approximately ¼ cup of the chopped Heath bars or toffee bits for the topping.
- Place the thawed Cool Whip in a medium mixing bowl.
- Add the remaining Heath pieces and gently fold until evenly distributed.
- Spoon the filling into the prepared graham cracker crust and spread it evenly.
- Sprinkle the reserved Heath pieces over the top. Drizzle with chocolate or caramel syrup if desired.
- Cover the pie and freeze for at least four hours or overnight.
- Remove the pie from the freezer approximately 10 minutes before serving.
- Cut into eight slices and serve cold.
