Step 1

Using a medium-sized mixing bowl and a handheld electric mixer on medium-high speed, beat the cream cheese for 1 to 1½ minutes until smooth.

Step 2

Sprinkle the instant pudding mix over the cream cheese and continue mixing for 1 more 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

Spread the Cool Whip mixture into the pre-made graham cracker crust. Chill in the refrigerator for 8 hours to overnight. Slice into eight servings and garnish the outer edges of the slices with whipped topping, if you wish.