You can freeze cream cheese and whipped cream pie, but some exceptions apply. If you’ve made a pie that incorporates cream cheese and heavy cream — whipping cream — into the filling, you can successfully freeze the finished product. But, if you freeze the individual ingredients separately, you may not be happy with the results. Use a graham cracker crust rather than a prepared pie shell as it will stand up better to cream fillings.

Do not freeze liquid whipping cream if you want to later whip it. It will not stiffen properly or achieve the desired volume. You may, however, blend previously frozen whipping cream into your cream cheese pie filling. If you plan to use whipped cream as a topping rather than as part of the filling of your pie, make it just before serving. Or, freeze the whipped cream separately from the pie. Place mounds of whipped cream on a cookie sheet. When frozen, transfer the dollops to freezer containers. Thaw as needed.

Cream cheese and other soft cheeses do not generally freeze well. Their taste and consistency change when they thaw. But a pie filling that contains cream cheese, particularly if the filling contains whipping cream, will hold up to freezing. Sweetened whipped cream can safely store in the freezer for one to two months, and cream cheese can last for six months. If your pie contains both ingredients, observe the lower recommended shelf life.

Thaw a frozen pie that contains whipping cream and creamed cheese in the refrigerator rather than on the counter. Count on five hours or more of thawing time. If you don’t plan to eat the entire pie within a day or two, cut the amount you plan to eat while the pie is frozen. Thaw the desired amount in the refrigerator and leave the rest in the freezer. Slices of pie will thaw faster than a whole pie – if you want to speed the process, slice the pie and put on individual serving plates before thawing.

If you’re looking for a simple, freezable whipped cream and cream cheese pie, try a cranberry-walnut cream pie. Place 1/2 cup whipping cream, 16 ounces cream cheese, 1/2 cup powdered sugar and 1/2 cup orange juice in mixing bowl. Beat on low speed for 1 minute and on high for about 10 minutes. Stir in 1 cup of fresh or dried cranberries and 1/2 cup chopped walnuts. Pour into prepared graham-cracker crust. Cover well with plastic wrap and freeze. Eat within 60 days.