Holiday Candy Cane Pie with Cool Whip and a Giveaway

By November 26, 2010April 15th, 2019Baking, Dessert, Holidays, No Bake, Pies/Tarts

The best baking season EVER is upon us…The Holidays! I’m so excited to start baking and creating some yummy treats for our friends, family and of course, my readers! Watch for the Homemade for the Holidays series to start on December 6th!!

I have a confession…I LOVE Cool Whip! I know, I know…but honestly, I really do! I always have! They have lots of different flavors now too! During the Summer I love the strawberry to dip fresh fruit in, and the Extra Cream is a favorite too! Oh, and we can’t leave out the Chocolate!!  Oh my!!

They even have Cool Whip Lite, Free and Sugar Free for those of you that are watching your calories…like I need to be!

I love making pies, but typically the traditional pie takes quite awhile to make…first the crust, then the filling, then another crust, then baking.

Sometimes, I just need a quick and easy pie, that is of course delicious too! This Holiday Candy Cane Pie is perfect! It’s a very simple recipe, but can be changed with different ingredients for a totally different flavor!

I recently shared this recipe over at I heart Naptime, for their Crazy Christmas Crafter Party! There are some awesome ideas for Christmas, check it out!

Holiday Candy Cane Pie Recipe

Holiday Candy Cane Pie Recipe

Prep Time: 15 minutes
Total Time: 15 minutes

A delicious and easy pie for the holidays or anytime. Recipe from


  • 1 graham cracker pie crust (I used chocolate Oreo crust)
  • 2 cups cold milk
  • 2 boxes (4 oz) instant pudding (I used 1 chocolate and 1 vanilla)
  • 1 tub (8 oz) Cool Whip whipped topping, thawed
  • crushed candy canes, mini candy canes, peppermint balls {optional}


  1. Pour 2 cups of milk into a bowl or measuring cup
  2. Whisk in pudding about 2 minutes, mixture will be thick
  3. Gently fold in 1/2 tub of Cool Whip (about 1 cup), mix completely.
  4. Spoon into crust
  5. Note: you can add crushed candy canes to the pudding mixture before adding it to the crust, or even crushed candy bars are great too. I kept mine plain because not all my boys like peppermint.
  6. Place in fridge to set for about 5 minutes.
  7. Top with remaining Cool Whip.
  8. Place back in fridge for 4 hours.
  9. Garnish with candy canes or peppermint balls


  1. You can easily make this pie a day or two ahead. But DON'T add the candy canes until a few hours or right before serving, as they weep a little.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

I received this AMAZING basket from Kraft Foods and Cool Whip…and I DO mean AMAZING…I haven’t received a gift like this in a really long time…{all of the opinions in this post are my own}


  • Williams Sonoma Muffin Pan (this pan is AWESOME)
  • Williams Sonoma Silicone Cookie Spatula
  • Williams Sonoma Hand Towels
  • Cool Whip FREE Product Coupons
  • Domino Powdered Sugar
  • Starbucks Coffee ~ Winter Blend
  • Jell-O Chocolate Instant Pudding
  • Jell-O Vanilla Instant Pudding
  • Planters Chopped Walnuts
  • Planters Slivered Almonds
  • Baker’s Semi Sweet Baking Chocolate Squares
  • Baker’s White Chocolate Squares
  • Baker’s Shredded Coconut
  • Kraft Caramel Bits
  • Jet-Puffed Marshmallow Creme
  • Jet-Puffed Snowman Marshmallows

Aren’t those little Marshmallows the cutest? Watch for my Hot Cocoa Cupcakes coming soon!!

AND guess what?? I have a basket for One lucky reader!!

Giveaway Guidelines: Please leave a seperate comment for each entry. Open to US Residents ONLY

Giveaway ends Friday, December 10 p.m. CST.

Required entry:

  • Visit Cool Whip, come back HERE and tell us which recipe you would like to try!! {Don’t go while you are hungry…hehe}

Extra entries: {leave a seperate comment for each}

Would you like another chance to win? Visit MomStart to enter!

I’m linking to…Made by you Monday

Don’t miss my other current giveaway! Point of Grace Christmas CD!!

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