Using a medium-sized mixing bowl and a handheld electric mixer on medium-high speed, beat the cream cheese for 1 to 1½ minutes until smooth.
Sprinkle the instant pudding mix over the cream cheese and continue mixing for 1 more minute until well combined.
Add the marshmallow fluff and continue mixing just until incorporated.
Fold in the thawed Cool Whip.
Spread the Cool Whip mixture into the pre-made graham cracker crust. Chill in the refrigerator for 8 hours to overnight. Slice into eight servings and garnish the outer edges of the slices with whipped topping, if you wish.
This recipe needs to chill in the fridge for about 8 hours before serving. This is a great recipe to make the day before so that it is ready when you need it.
Make sure your cream cheese is at room temperature to avoid lumps in your creamy filling.
If your pie crust is in a foil tin, we’d recommend sitting the whole thing inside a glass pie pan to give it a bit more stability.
You can use the protective clear plastic cover as a top to the pie. Simply remove the paper insert and flip it over to form a dome.