No Bake Berry Cream Pie

Homemade No Bake Berry Cream Pie is so easy and delicious, there are no words. This cream pie is cool, creamy, and slightly tangy from the cream cheese, with the perfect amount of sweetness and a refreshing burst of berries on top! Perfect for summer as it is completely no bake!

Why you’ll love this berry pudding pie

• Everyday ingredients: Berry Pudding Pie is made with vanilla pudding, cream cheese and graham cracker crust! It’s simple, easy to make and a perfect way to use those ripened blackberries and blueberries.
• Perfect make ahead pie: You can make everything in advance and refrigerate this cream pie overnight before serving.
• Berry galore: Use up all those blueberries, strawberries and blackberries and if you have any leftovers, make Berry Cobbler Cookies.

Cream Pie Ingredients

• Graham cracker crust — Store bought 9 inch crust
• Cream cheese — One 8 oz package, softened
• Instant vanilla pudding — One 3.3 ounce package
• Granulated sugar & Vanilla extract
• Milk — 2% or whole milk is best for this no bake berry pudding pie consistency
• Cool Whip — For the topping
• Berries — strawberries, blueberries and blackberries

Supplies you’ll need

• Rubber spatula
• Mixing bowl
• Electric mixer

How to make no bake berry pudding pie

Make cream cheese-vanilla pudding mixture: Begin by beating the softened cream cheese with the pudding mix, granulated sugar, and vanilla extract until smooth. Then add the milk to the cream cheese mixture and beat until fully incorporated.

Gently fold in half of the whipped topping until the mixture is smooth and fluffy.

Add filling into the pie crust: Spoon the filling into the graham cracker crust and smooth the surface with a spatula.

Chill and decorate

• Chill the pie in the refrigerator for at least 4 hours.
• When ready to serve, add the last half of the whipped topping on top of the pie.
• Arrange the strawberries, blueberries, and blackberries over the top of the pie in a decorative pattern or scatter them evenly.

Variations & Substitutions

• Store bought graham cracker crust: A store bought crust really makes this recipe easy and convenient, but you can make a homemade graham cracker crust if you prefer. 
• Instant vanilla pudding mix: You can swap this with instant white chocolate pudding mix.
• Milk: I used 2% milk for this recipe, but you can use whole milk or half and half instead. This swap will make for a richer pie, but it’s not completely necessary.

How to store my cream pie

This pie should be stored in the refrigerator, lightly covered with foil or plastic wrap, and enjoyed within 3 to 4 days for the freshest taste and texture. If you would like to freeze it, you can do so before adding the fresh fruit topping. Wrap the pie tightly and freeze for up to 1 month, thaw it in the fridge overnight and top with berries just before serving for best results.

Will this pie hold up at a summer potluck or picnic?

This pie is great for summer gatherings, but it does need to be kept cold. It holds up well on a dessert table for about an hour if kept out of direct sunlight. For longer events, consider placing it on a tray of ice or storing it in a cooler until ready to serve. Once it’s been sliced, return any leftovers to the fridge promptly. The fresh fruit topping is best added just before serving to keep it looking vibrant.

More berry pies

• No Bake Strawberry Pie
• Berry Cream Cheese Pie

More no bake desserts

• No Bake Chocolate Cake
• Pistachio Cheesecake (No Bake)
• No Bake Creamy Lemon Delight
• No Bake Peanut Butter Dessert