You do not need to bake a Cool Whip cream cheese pie at all. The simple recipe only requires 10 minutes of preparation and three hours in the refrigerator.
Kraft has a recipe for a fluffy Cool Whip cream cheese pie on its recipe website. The recipe includes 8 ounces of cream cheese, 1/3 cup of sugar, 1 tub of Cool Whip topping, 1 ready-to-use graham cracker crust and 1 1/2 cups of cherry pie filling. To make the recipe, just beat the cream cheese and sugar, then stir in the Cool Whip. Pour the mixture onto the graham cracker crust, and refrigerate for at least 3 hours. Once firm, pour the cherry pie filling over the pie, and serve.
The recipe makes eight servings of pie with 360 calories each. Use Neufchatel cheese, Cool Whip Lite and a low-fat graham cracker crust to reduce the calories to 310 per serving. Omit the cherry pie filling for a reduced-sugar cream cheese pie.
Kraft suggests several variations for this recipe, including one to make a fluffy caramel pecan cheesecake. To make this recipe, replace the cherry pie filling with caramel dessert topping and chopped pecans. Instead of using it as a topping, place a layer of caramel dessert topping and pecans between two layers of the cream filling before refrigerating.