No Bake Cranberry Fluff Pie

A serving spatula holding a slice of the pie.

Cranberry Fluff Pie has the perfect balance of tartness from the cranberries, citrusy notes from fresh orange zest, and a sweetened whipped cream filling. This creamy no bake pie is the best make-ahead dessert for the holidays and it only needs 6 ingredients!

Course Dessert, Pie, Thanksgiving

Cuisine American

Keyword cranberry fluff pie

Prep Time 10

Fridge Time 6

Total Time 6 10

Servings

Calories 355kcal

Author Jessica - Together as Family

Equipment

Ingredients

1 (6 oz) ready-crust graham cracker crust
1 bar (8 oz) cream cheese room temperature
1/3 cup powdered sugar
1 teaspoon orange zest
1 can (14 oz) whole-berry cranberry sauce
8 ounces Cool Whip thawed

Instructions

In a large bowl, add the cream cheese, powdered sugar, and orange zest. Use an electric mixer, or use a stand mixer with the paddle attachment, to beat until it's smooth and creamy.
1 bar (8 oz) cream cheese, 1/3 cup powdered sugar, 1 teaspoon orange zest
Add the whole berry cranberry sauce in and beat on low speed until well combined.
1 can (14 oz) whole-berry cranberry sauce
Gently stir in the Cool Whip using a rubber spatula until combined.
8 ounces Cool Whip
Evenly spread the creamy cranberry mixture into the prepared crust. Cover the pie with the enclosed plastic lid (from the packaging) or cover with plastic wrap or a lid. Refrigerate for at least 6 hours or up to overnight.
1 (6 oz) ready-crust graham cracker crust
Once the pie has set, garnish it as desired, slice it, and serve it chilled from the fridge.

Notes

Graham Cracker Crust : Either use a store-bought ready-crust OR make your own graham cracker crust in a 9-inch pie plate.

Pink Food Coloring : For a deeper, more pinkish hue for the cranberry pie try adding 1-2 drops of pink gel food coloring. This is not a standard food color so you will have to go to a craft store, or the cake decorating aisle, to find a pink food coloring gel.

Don't Want To Use Cool Whip? : This is a simple swap if you prefer to not use Cool Whip. Add 1.5 cups heavy whipping cream + 1/3 cup powdered sugar into a mixing bowl. Beat until stiff peaks form, starting at low speed and increasing the speed as needed, and use that amount in place of the Cool Whip. If I am doing this substitution then I always just whip an entire 2 cup container of heavy whipping cream and save some for serving so that I can pipe it along the edges of the pie

Nutrition