20 Delicious Cool Whip Pie Recipes Easy to Make

Looking for a dessert that's as easy as it is delicious? Cool Whip pies are the ultimate no-fuss treat—light, creamy, and endlessly versatile! Whether you're craving fruity, chocolatey, or downright decadent, we've rounded up 20 irresistible recipes that come together in a snap. Perfect for potlucks, weeknight cravings, or impressing guests without the stress. Let's dig into these dreamy desserts!

Strawberry Cool Whip Pie

This no-bake pie is a dreamy, creamy delight—perfect for warm days when you crave something sweet but effortless.

Ingredients:

• 1 (9-inch) graham cracker pie crust
• 1 (8 oz) package cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 (8 oz) tub Cool Whip, thawed
• 2 cups fresh strawberries, sliced (plus extra for garnish)
• 1/4 cup strawberry jam (for glaze)

Instructions:

1. In a large bowl, beat the cream cheese, 1/2 cup sugar, and 1 tsp vanilla with a hand mixer until smooth and fluffy.
2. Gently fold in the Cool Whip until fully combined, then spread half the mixture into the pie crust.
3. Arrange 2 cups sliced strawberries evenly over the cream layer, then top with the remaining Cool Whip mixture.
4. Warm 1/4 cup strawberry jam in the microwave for 15 seconds, then drizzle it over the pie for a glossy finish.
5. Chill for at least 4 hours (or overnight) before serving. Garnish with extra strawberries.

The magic here? The jam glaze adds a pop of fruity shine while keeping the filling luxuriously light.

Tip: For a quicker set, freeze the pie for 1–2 hours instead of refrigerating.

Chocolate Cool Whip Pie

This no-bake chocolate pie is a dreamy, fluffy dessert that comes together in minutes—perfect for when you need a sweet fix without the fuss.

Ingredients:

• 1 (9-inch) prepared chocolate cookie pie crust
• 1 (3.9 oz) box instant chocolate pudding mix
• 1 1/2 cups cold whole milk
• 1 (8 oz) tub Cool Whip, thawed
• 1/4 cup mini chocolate chips, plus extra for garnish

Instructions:

1. In a large bowl, whisk together the chocolate pudding mix and cold milk until thickened, about 2 minutes.
2. Gently fold in 2 cups of Cool Whip and the 1/4 cup mini chocolate chips until fully combined.
3. Spoon the mixture into the pie crust and smooth the top with a spatula.
4. Spread the remaining Cool Whip over the filling, then sprinkle with extra chocolate chips.
5. Chill for at least 4 hours (or overnight) until set.

The magic here is in the contrast—silky pudding meets airy Cool Whip, all nestled in that crisp cookie crust. It’s like a chocolate cloud you can slice!

Tip: For a fun twist, swap the chocolate pudding for cheesecake-flavored and top with fresh berries.

Lemon Cool Whip Pie

This no-bake lemon pie is a dreamy, creamy dessert that comes together in minutes—perfect for when you need a refreshing treat without the fuss.

Ingredients:

• 1 (9-inch) graham cracker pie crust
• 1 (14 oz) can sweetened condensed milk
• 1/2 cup fresh lemon juice (about 3–4 lemons)
• 1 tbsp lemon zest
• 1 (8 oz) tub Cool Whip, thawed
• Yellow food coloring (optional, for vibrancy)

Instructions:

1. In a large bowl, whisk together the sweetened condensed milk, lemon juice, and lemon zest until smooth. Add 2–3 drops of yellow food coloring if using, and stir to blend.
2. Gently fold in the Cool Whip until fully incorporated and no streaks remain.
3. Spoon the mixture into the graham cracker crust, smoothing the top with a spatula.
4. Chill in the refrigerator for at least 4 hours (or overnight) until set.

The magic here? The tangy lemon filling stays luxuriously light thanks to the Cool Whip, making each bite like a fluffy cloud of citrus goodness.

Tip: For extra zing, garnish with thin lemon slices or a sprinkle of zest before serving.

Peanut Butter Cool Whip Pie

This no-bake pie is a dreamy, creamy delight—perfect for when you need a fuss-free dessert that still feels indulgent.

Ingredients:

• 1 (9-inch) graham cracker pie crust
• 1 cup creamy peanut butter
• 1 (8 oz) package cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 (8 oz) tub Cool Whip, thawed
• ½ cup chocolate syrup (for drizzling)

Instructions:

1. In a large bowl, beat the peanut butter, cream cheese, 1 cup powdered sugar, and 1 tsp vanilla extract with a hand mixer until smooth and fluffy.
2. Gently fold in half of the Cool Whip (about 4 oz) until fully combined.
3. Spread the mixture evenly into the graham cracker crust.
4. Top with the remaining Cool Whip, spreading it smoothly over the peanut butter layer.
5. Drizzle ½ cup chocolate syrup over the top in a zigzag pattern.
6. Chill for at least 4 hours (or overnight) before slicing.

The magic here? The layers stay distinct but melt together with every bite—creamy peanut butter, fluffy Cool Whip, and that sweet chocolate finish.

Tip: For extra crunch, sprinkle chopped peanuts on top before chilling.

Banana Cream Cool Whip Pie

This dreamy Banana Cream Cool Whip Pie is a no-bake wonder that’ll have everyone begging for seconds—creamy, fruity, and impossibly easy to whip up!

• 1 (9-inch) graham cracker pie crust
• 2 cups cold whole milk
• 1 (3.4 oz) box instant banana pudding mix
• 1 (8 oz) tub Cool Whip, thawed
• 2 medium bananas, sliced
• 1 tbsp lemon juice (to prevent browning)

1. In a large bowl, whisk together the cold milk and banana pudding mix for 2 minutes until thickened. Let sit for 5 minutes to set.
2. Gently fold in 1 cup of Cool Whip until fully combined.
3. Toss the banana slices with lemon juice, then layer half evenly over the bottom of the pie crust.
4. Spread the pudding mixture over the bananas, then top with remaining banana slices.
5. Spread the remaining Cool Whip over the top, covering the bananas completely. Chill for at least 4 hours (or overnight) before slicing.

The magic here? The pudding stays luxuriously creamy against the crisp crust, while the lemon-kissed bananas add a fresh zing.

Tip: For extra crunch, sprinkle crushed graham crackers on top just before serving!

Pumpkin Cool Whip Pie

This no-bake pie is a dreamy, creamy dessert that comes together in minutes—perfect for when you need a fuss-free treat with all the cozy flavors of pumpkin spice.

Ingredients:

• 1 (9-inch) graham cracker pie crust
• 1 (15-oz) can pumpkin puree
• 1 (3.4-oz) box instant vanilla pudding mix
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1 (8-oz) tub Cool Whip, thawed
• Whipped cream and extra cinnamon, for garnish (optional)

Instructions:

1. In a large bowl, whisk together the pumpkin puree, vanilla pudding mix, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, and 1/8 tsp cloves until smooth and fully combined.
2. Gently fold in the Cool Whip until no streaks remain, being careful not to overmix.
3. Spoon the filling into the graham cracker crust and smooth the top with a spatula.
4. Chill in the refrigerator for at least 4 hours (or overnight) until set.
5. Before serving, top with whipped cream and a sprinkle of cinnamon if desired.

The magic here is in the texture—light as air yet packed with spiced pumpkin flavor, like a cross between pie and mousse. It’s a crowd-pleaser that looks fancy but couldn’t be simpler!

Tip: For extra crunch, sprinkle crushed graham crackers or toasted pecans on top just before serving.

Oreo Cool Whip Pie

This no-bake Oreo pie is a dreamy, creamy dessert that comes together in minutes—perfect for last-minute gatherings or satisfying a sweet tooth!

Ingredients:

• 1 (14.3 oz) package Oreo cookies (36 cookies)
• 6 tbsp unsalted butter, melted
• 1 (8 oz) package cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 (8 oz) tub Cool Whip, thawed
• Extra Oreo cookies, crushed (for garnish)

Instructions:

1. Make the crust: Crush 30 Oreo cookies (filling included) into fine crumbs. Mix with 6 tbsp melted butter until combined. Press firmly into a 9-inch pie dish and freeze for 10 minutes.
2. Prepare the filling: Beat 8 oz softened cream cheese, 1/2 cup sugar, and 1 tsp vanilla extract until smooth. Fold in the entire tub of Cool Whip until no streaks remain.
3. Assemble: Spread the filling over the chilled crust. Top with crushed Oreos for garnish. Chill for at least 4 hours (or overnight) before slicing.

The magic of this pie? The crust stays crisp against the fluffy filling, and the Oreo flavor shines in every bite—no oven required!

Tip: For a fun twist, swap regular Oreos for mint or peanut butter varieties.

Coconut Cool Whip Pie

This dreamy no-bake pie is like a tropical vacation in every bite—creamy, coconutty, and impossibly light.

Ingredients:

• 1 (9-inch) graham cracker pie crust
• 1 (8 oz) package cream cheese, softened
• 1 (14 oz) can sweetened condensed milk
• 1 tsp pure vanilla extract
• 1 (8 oz) tub Cool Whip, thawed
• 1 cup sweetened shredded coconut, plus 2 tbsp for garnish
• 1/4 cup toasted coconut flakes (for topping)

Instructions:

1. In a large bowl, beat the cream cheese with a hand mixer until smooth. Add the sweetened condensed milk and 1 tsp vanilla extract; blend until fully combined.
2. Fold in the Cool Whip and 1 cup shredded coconut with a spatula until no streaks remain. Spoon the mixture into the pie crust, smoothing the top.
3. Sprinkle the top with toasted coconut flakes and the remaining 2 tbsp shredded coconut. Chill for at least 4 hours (or overnight) until set.

The magic here? Toasted coconut adds a nutty crunch against the pillowy filling—it’s all about the contrast!

Tip: For extra coconut flavor, toast the shredded coconut in a dry skillet over medium-low heat for 3–4 minutes until golden before mixing it in.

Key Lime Cool Whip Pie

Key Lime Cool Whip Pie

This no-bake pie is a dreamy, tangy-sweet treat that comes together in minutes—perfect for lazy summer days when you crave something cool and creamy.

Ingredients:

• 1 (9-inch) graham cracker crust
• 1 (14 oz) can sweetened condensed milk
• 1/2 cup key lime juice (fresh or bottled)
• 1 tsp grated lime zest
• 1 (8 oz) tub Cool Whip, thawed
• Green food coloring (optional, 2–3 drops)

Instructions:

1. In a large bowl, whisk together the sweetened condensed milk, key lime juice, and lime zest until smooth. Fold in the Cool Whip gently until fully combined. Add food coloring if using, stirring lightly for a pale green hue.
2. Pour the mixture into the graham cracker crust, smoothing the top with a spatula. Chill in the refrigerator for at least 4 hours (or overnight) until set.
3. Slice and serve cold, garnished with extra lime zest or whipped cream if desired.

The magic here? The filling sets like a cloud—light yet rich, with just the right punch of citrus to balance the sweetness.

Tip: For a fun twist, swap the graham crust for a vanilla wafer crust or add a sprinkle of toasted coconut on top.

Cherry Cool Whip Pie

This no-bake cherry pie is a dreamy, creamy dessert that comes together in minutes—perfect for potlucks or lazy summer days.

Ingredients:

• 1 (9-inch) graham cracker pie crust
• 1 (21 oz) can cherry pie filling
• 1 (8 oz) package cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 (8 oz) tub Cool Whip, thawed

Instructions:

1. In a large bowl, beat the cream cheese, 1/2 cup sugar, and 1 tsp vanilla with a hand mixer until smooth and fluffy, about 2 minutes.
2. Gently fold in the Cool Whip until fully combined, creating a light, airy filling.
3. Spread the mixture evenly into the graham cracker crust.
4. Top with the cherry pie filling, spreading it to cover the cream layer completely.
5. Chill for at least 4 hours (or overnight) to set before slicing.

The contrast between the tart cherries and fluffy cream filling makes every bite irresistible—plus, it’s so easy, you’ll memorize the recipe after one try!

Tip: For extra crunch, sprinkle crushed graham crackers on top just before serving.

Blueberry Cool Whip Pie

This no-bake pie is a dreamy, creamy delight—perfect for summer potlucks or when you need a fuss-free dessert that still wows.

Ingredients:

• 1 (9-inch) graham cracker pie crust
• 1 (21 oz) can blueberry pie filling
• 1 (8 oz) package cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 (8 oz) tub Cool Whip, thawed
• Fresh blueberries (optional, for garnish)

Instructions:

1. In a large bowl, beat the cream cheese, 1/2 cup sugar, and 1 tsp vanilla with a hand mixer until smooth and fluffy, about 2 minutes.
2. Gently fold in the Cool Whip until fully combined, being careful not to overmix.
3. Spread half the cream cheese mixture evenly into the pie crust. Top with the entire can of blueberry pie filling, then spoon the remaining cream cheese mixture over the blueberries.
4. Chill in the refrigerator for at least 4 hours (or overnight) to set. Garnish with fresh blueberries before serving if desired.

The magic here? The layers of tangy cream cheese and sweet blueberries create a dessert that’s light yet indulgent—no oven required!

Tip: For extra crunch, sprinkle crushed graham crackers on top just before serving.

Raspberry Cool Whip Pie

This no-bake pie is a dreamy, creamy delight with a burst of fresh raspberry flavor—perfect for hot summer days when you crave something sweet without turning on the oven.

Ingredients:

• 1 (9-inch) graham cracker pie crust
• 1 (8 oz) package cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 (8 oz) tub Cool Whip, thawed
• 1 1/2 cups fresh raspberries, plus extra for garnish
• 1/4 cup seedless raspberry jam

Instructions:

1. In a large bowl, beat the cream cheese, 1/2 cup sugar, and 1 tsp vanilla with an electric mixer until smooth and fluffy.
2. Gently fold in the Cool Whip until fully combined, then spread half the mixture into the pie crust.
3. In a small bowl, mash 1 1/2 cups raspberries with a fork, then stir in 1/4 cup raspberry jam. Spoon this over the cream cheese layer.
4. Top with the remaining Cool Whip mixture and smooth the surface. Chill for at least 4 hours (or overnight) until set.
5. Before serving, garnish with extra fresh raspberries.

The contrast between the tangy raspberry swirl and the fluffy Cool Whip filling makes every bite irresistible—plus, it’s so pretty with those ruby-red berries on top!

Tip: For a quicker version, use store-bought raspberry pie filling instead of fresh berries and jam.

Pineapple Cool Whip Pie

This Pineapple Cool Whip Pie is a dreamy, no-bake dessert that’s light as a cloud and bursting with tropical flavor—perfect for beating the summer heat.

• 1 (9-inch) graham cracker pie crust
• 1 (20 oz) can crushed pineapple, undrained
• 1 (3.4 oz) box instant vanilla pudding mix
• 1 (8 oz) tub Cool Whip, thawed
• 1/2 cup shredded sweetened coconut (optional for topping)

1. In a large bowl, whisk together the crushed pineapple (with juice) and vanilla pudding mix until smooth and thickened, about 2 minutes.
2. Gently fold in the Cool Whip until fully combined, leaving no streaks.
3. Spoon the mixture into the graham cracker crust and smooth the top with a spatula.
4. Sprinkle shredded coconut evenly over the top, if using.
5. Chill in the refrigerator for at least 4 hours (or overnight) until set.

The magic of this pie? The pineapple juice blends with the pudding mix to create a luscious, creamy filling without any extra dairy—just pure tropical vibes in every bite.

Tip: For a fun twist, swap the vanilla pudding for coconut cream pudding and toast the shredded coconut topping for extra crunch.

Caramel Cool Whip Pie

This dreamy no-bake pie is a caramel lover’s delight—creamy, airy, and ridiculously easy to whip up for any last-minute gathering.

Ingredients:

• 1 (9-inch) graham cracker pie crust
• 1 (14 oz) can sweetened condensed milk
• 1 (8 oz) tub Cool Whip, thawed
• 1/2 cup caramel sauce, plus extra for drizzling
• 1/4 tsp sea salt

Instructions:

1. In a large bowl, whisk together the sweetened condensed milk and 1/2 cup caramel sauce until smooth.
2. Gently fold in the Cool Whip with a spatula until fully combined (no streaks remaining).
3. Spoon the mixture into the graham cracker crust, smoothing the top. Drizzle with extra caramel sauce and sprinkle with sea salt.
4. Chill for at least 4 hours (or overnight) until set. Slice and serve cold.

The magic here? The sweetened condensed milk gives the filling a lush, velvety texture that holds its shape—no gelatin or fuss required.

Tip: For a fun twist, sprinkle crushed pretzels on top before chilling for a salty-sweet crunch.

Mocha Cool Whip Pie

This no-bake dessert is a dreamy blend of coffee and chocolate, with a fluffy Cool Whip filling that’s impossibly light yet rich. Perfect for when you need a fuss-free showstopper!

Ingredients:

• 1 (9-inch) chocolate cookie pie crust (store-bought or homemade)
• 1 (3.4 oz) package instant chocolate pudding mix
• 1 (3.4 oz) package instant coffee-flavored pudding mix
• 2 cups cold whole milk
• 1 (8 oz) tub Cool Whip, thawed
• 1 tbsp chocolate shavings or cocoa powder (for garnish)

Instructions:

1. In a large bowl, whisk together both pudding mixes and cold milk until smooth and thickened, about 2 minutes.
2. Gently fold in half of the Cool Whip (4 oz) until fully combined and no streaks remain.
3. Pour the mixture into the pie crust, smoothing the top with a spatula.
4. Spread the remaining Cool Whip (4 oz) over the filling, creating soft peaks. Sprinkle with chocolate shavings or dust with cocoa powder.
5. Chill for at least 4 hours (or overnight) until set. Slice and serve cold.

The magic here? The coffee pudding amplifies the chocolate flavor without overpowering it, while the Cool Whip keeps every bite airy and mousse-like.

Tip: For extra crunch, press crushed chocolate-covered espresso beans into the crust before adding the filling.

Cheesecake Cool Whip Pie

This no-bake dream is creamy, light, and perfect for when you need a fuss-free dessert that still feels indulgent.

Ingredients:

• 1 (9-inch) graham cracker pie crust
• 1 (8 oz) package cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 (8 oz) tub Cool Whip, thawed
• 1 (21 oz) can cherry pie filling (or preferred flavor)

Instructions:

1. In a large bowl, beat the cream cheese, 1/2 cup sugar, and 1 tsp vanilla with an electric mixer until smooth and fluffy, about 2 minutes.
2. Gently fold in the Cool Whip until fully combined, being careful not to deflate the mixture.
3. Spoon the filling into the graham cracker crust and smooth the top with a spatula.
4. Chill for at least 4 hours (or overnight) until firm.
5. Just before serving, top with the cherry pie filling.

The magic here? The Cool Whip keeps the filling airy yet rich, while the tangy cream cheese balances the sweet fruit topping.

Tip: For a fun twist, swap the pie filling for fresh berries or a drizzle of salted caramel.

Peach Cool Whip Pie

This no-bake peach pie is a dreamy, creamy treat that comes together in minutes—perfect for hot summer days when you crave something sweet but don’t want to turn on the oven.

Ingredients:

• 1 (9-inch) graham cracker pie crust
• 1 (8 oz) package cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 (8 oz) tub Cool Whip, thawed
• 1 (15 oz) can peach pie filling
• Fresh mint leaves (optional, for garnish)

Instructions:

1. In a large bowl, beat the cream cheese, 1/2 cup granulated sugar, and 1 tsp vanilla extract with a hand mixer until smooth and fluffy, about 2 minutes.
2. Gently fold in the Cool Whip until fully combined, then spread the mixture evenly into the graham cracker crust.
3. Spoon the peach pie filling over the top, swirling lightly with a knife for a marbled effect.
4. Chill in the refrigerator for at least 4 hours (or overnight) to set.
5. Garnish with fresh mint leaves before serving, if desired.

The contrast between the fluffy cream cheese layer and the juicy peaches makes every bite irresistible—plus, it’s so light, you’ll sneak seconds without guilt!

Tip: For extra crunch, sprinkle crushed graham crackers on top just before serving.

Chocolate Mint Cool Whip Pie

This no-bake pie is a dreamy, minty-chocolate delight that comes together in minutes—perfect for last-minute gatherings or a cool treat on a warm day.

Ingredients:

• 1 (9-inch) chocolate cookie pie crust
• 1 (8 oz) package cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp peppermint extract
• 1 (8 oz) tub Cool Whip, thawed
• 1/2 cup mini chocolate chips
• 1/4 cup chocolate syrup (for drizzling)

Instructions:

1. In a large bowl, beat the softened cream cheese, 1/2 cup granulated sugar, and 1 tsp peppermint extract until smooth and fluffy.
2. Gently fold in the thawed Cool Whip until fully combined, then stir in the mini chocolate chips.
3. Spoon the mixture into the chocolate cookie crust, spreading evenly.
4. Drizzle the top with 1/4 cup chocolate syrup, then refrigerate for at least 4 hours (or overnight) until set.

The contrast of creamy mint filling with the crunchy chocolate crust and melty chips makes every bite irresistible. It’s like a mint chocolate chip ice cream pie—but even easier!

Tip: For extra flair, sprinkle crushed peppermint candies on top before serving.

Cookies and Cream Cool Whip Pie

This no-bake pie is a dreamy, creamy dessert that comes together in minutes—perfect for last-minute gatherings or a sweet treat without the fuss.

Ingredients:

• 1 (9-inch) chocolate cookie pie crust
• 1 (8 oz) package cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 (8 oz) tub Cool Whip, thawed
• 15 Oreo cookies, crushed (plus extra for garnish)

Instructions:

1. In a large bowl, beat the cream cheese, sugar, and vanilla extract with a hand mixer until smooth and fluffy, about 2 minutes.
2. Gently fold in the Cool Whip until fully combined, then stir in the crushed Oreos.
3. Spoon the mixture into the pie crust and smooth the top. Sprinkle with additional crushed Oreos for garnish.
4. Chill in the refrigerator for at least 4 hours (or overnight) until set.

The magic here? The Oreos stay slightly crisp against the fluffy filling, giving every bite a fun crunch.

Tip: For a quicker chill, pop the pie in the freezer for 1–2 hours—just let it soften slightly before serving.

Apple Cinnamon Cool Whip Pie

This no-bake pie is a dreamy mix of spiced apples and fluffy Cool Whip, perfect for when you crave something sweet without the oven hassle.

Ingredients:

• 1 (9-inch) graham cracker pie crust
• 2 cups diced apples (peeled and finely chopped)
• 1 tsp lemon juice
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1 (8 oz) tub Cool Whip, thawed
• 1/2 cup cream cheese, softened

Instructions:

1. Toss the diced apples with 1 tsp lemon juice to prevent browning. Set aside.
2. In a small bowl, mix 1/2 cup granulated sugar, 1 tsp cinnamon, and 1/4 tsp nutmeg. Sprinkle half over the apples and stir to coat.
3. In a large bowl, beat 1/2 cup softened cream cheese until smooth. Fold in the Cool Whip until fully combined.
4. Spread half the Cool Whip mixture into the pie crust. Top with the spiced apples, then dollop the remaining Cool Whip mixture over them. Swirl lightly with a knife.
5. Chill for at least 4 hours (or overnight) until set. Dust with extra cinnamon before serving.

The magic here? The cream cheese adds just enough tang to balance the sweet apples, while the Cool Whip keeps it light as a cloud.

Tip: For extra crunch, sprinkle crushed graham crackers on top right before serving.

Conclusion

With 20 easy and delicious Cool Whip pie recipes, there’s something here for every occasion—and every sweet tooth! Whether you’re craving classic flavors or fun new twists, these no-fuss desserts are sure to impress. Give them a try, then let us know which one’s your favorite in the comments. Don’t forget to share the love by pinning this roundup for later—happy baking!