Ice Cream Shop Pie

4  Ratings
  • 15 min prep
  • 6 hr 15 min total
  • Makes 8 servings.

Ice Cream Shop Pie Recipe


  • 1 cup cold milk
  • 1 pkg. (4-serving size) instant pudding, any flavor
  • 1-1/2 cups thawed COOL WHIP Whipped Topping
  • 1 HONEY MAID Graham Pie Crust (6 oz.)


  • Pour  milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. Gently stir in whipped topping. Spoon into crust.
  • Freeze  6 hours or until firm.
  • Remove  pie from freezer 15 min. before serving. Let stand at room temperature or place in refrigerator until pie can be cut easily. Garnish as desired. Store leftovers in freezer.

Recipe Tips

Better For YouLooking for a reduced fat version of this delectable dessert? Just use fat-free milk, COOL WHIP LITE Whipped Topping and a ready-to-use reduced-fat graham cracker crumb crust (6 oz.) to save 4g of total fat and 1.5 g of saturated fat per serving.

VariationsCookies and Cream Pie: Prepare as directed, using vanilla instant pudding mix and an OREO Pie Crust (6 oz.). Rocky Road Pie: Prepare as directed, using chocolate instant pudding mix and an OREO Pie Crust (6 oz.). Gently stir in 1/3 cup each miniature marshmallows, chopped pecans and semi-sweet chocolate chunks with the whipped topping. Serve topped with chocolate sauce and additional marshmallows and pecans, if desired. Peanut Butter Pie: Prepare as directed, using vanilla instant pudding mix and adding 1/2 cup peanut butter with the pudding mix. Serve topped with chocolate sauce and chopped peanuts, if desired.


Nutrition Information

Makes 8 servings.

Nutrition per serving:

    • Calories 210 
    • Total fat 9 g
    • Saturated fat 4 g
    • Cholesterol 5 mg
    • Sodium 290 mg
    • Carbohydrate 30 g
    • Dietary fiber 0 g
    • Total sugars 14 g
    •     Includes added sugars n/a
    • Protein 2 g
    • Vitamin A 0 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 4 %DV
    • Iron 2 %DV
    • Potassium n/a
    • n/a indicates that data is not available

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