Step 1

Using a medium sized mixing bowl and a handheld electric mixer on medium-high speed, beat the cream cheese for 1 to 1 ½ minutes, until smooth.

Step 2

Sprinkle in the pudding mix and continue mixing for another 30 seconds to 1 minute, until well combined.

Step 3

Add the marshmallow fluff and continue mixing just until incorporated.

Step 4

Fold in the thawed Cool Whip.

Step 5

Evenly spread the Cool Whip mixture into the premade crust, and chill in the refrigerator for 8 hours. Just before slicing, add the ½ cup thawed Cool Whip to the center of the pie. Slice and serve immediately.