Birthday Confetti Pie Recipe
Introduction
This Birthday Pie is a creamy, festive dessert perfect for any celebration. With a smooth cream cheese and pudding filling, colorful sprinkles, and a graham cracker crust, it’s as fun to look at as it is delicious to eat. No baking required, making it an easy treat to whip up for a special occasion.
Ingredients
- 8 ounces cream cheese, softened
- ½ teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- 3.4 ounces instant vanilla pudding mix
- 7 ounces marshmallow fluff
- ½ cup rainbow confetti sprinkles
- 4 cups whipped topping, thawed (one 8-ounce container plus 1 cup for garnish)
- 9 inch premade graham cracker crust (or 6-ounce)
Instructions
- Step 1: Using a medium-sized mixing bowl and a handheld electric mixer on medium-high speed, beat the cream cheese, vanilla extract, and almond extract 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 ⅓ cup of rainbow confetti sprinkles.
- Step 5: Fold in the thawed whipped topping.
- Step 6: Spread the whipped topping mixture into the prepared graham cracker crust. Chill in the refrigerator for 8 hours to overnight.
- Step 7: Just before serving, add 1 cup of thawed whipped topping to a decorator’s bag or a quart-size ziplock with a corner snipped off. Pipe 8 dollops evenly around the edge of the pie, one for each slice, and one dollop in the center.
- Step 8: Sprinkle the remaining 2 tablespoons of rainbow confetti sprinkles over the top of the pie. Slice into eight servings and enjoy.
Tips & Variations
- Use different flavored pudding mixes to create unique variations, such as chocolate or lemon.
- For extra crunch, add chopped nuts or crushed cookies to the graham cracker crust.
- If you can’t find rainbow confetti sprinkles, use colored sanding sugar or mini chocolate chips for a festive touch.
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- Allow the pie to chill long enough for the filling to set fully for best texture.
Storage
Store the pie covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve. If desired, re-chill for 30 minutes after slicing to help maintain structure. Avoid freezing, as the whipped topping texture can change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pie ahead of time?
Yes, this pie is perfect for making a day ahead. Just prepare it as directed and refrigerate for 8 hours or overnight before serving.
What can I substitute for the premade graham cracker crust?
You can use a homemade graham cracker crust or any other pre-made cookie crust of your choice, such as chocolate cookie crust, to add a different flavor base.
PrintBirthday Confetti Pie Recipe
This Birthday Pie is a creamy, fun, and festive dessert featuring a smooth blend of cream cheese, vanilla pudding, marshmallow fluff, and whipped topping folded with colorful rainbow sprinkles, all set in a crunchy graham cracker crust. Perfect for celebrations, it requires no baking and chills overnight for the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 8 hours 15 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Filling
- 8 ounces cream cheese, softened
- ½ teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- 3.4 ounces instant vanilla pudding mix (such as Jello brand)
- 7 ounces marshmallow fluff
- ⅓ cup rainbow confetti sprinkles
- 4 cups whipped topping, thawed (one 8-ounce container plus 1 cup reserved for garnish)
Crust and Garnish
- 9-inch premade graham cracker crust (or 6-ounce crust)
- 2 tablespoons rainbow confetti sprinkles (for garnish)
Instructions
- Beat cream cheese and extracts: Using a medium-sized mixing bowl and a handheld electric mixer on medium-high speed, beat the softened cream cheese, pure vanilla extract, and almond extract for 1 to 1½ minutes until the mixture is smooth and creamy.
- Add pudding mix: Sprinkle the instant vanilla pudding mix over the cream cheese mixture and continue mixing for 1 more minute until well combined and smooth.
- Incorporate marshmallow fluff: Add the marshmallow fluff to the bowl and mix just until it is fully incorporated into the creamy mixture, taking care not to overmix.
- Fold in sprinkles: Gently fold in ⅓ cup of the rainbow confetti sprinkles to distribute them evenly throughout the filling without breaking them down.
- Add whipped topping: Carefully fold in the thawed whipped topping until fully combined and the mixture is light and fluffy.
- Assemble and chill: Spread the whipped topping mixture evenly into the premade graham cracker crust. Cover and refrigerate for 8 hours to overnight to allow the pie to set properly.
- Pipe whipped topping decoratively: Just before serving, transfer 1 cup of thawed whipped topping to a decorator’s bag or a quart-size ziplock bag with a corner snipped off. Pipe 8 evenly spaced dollops around the edge of the pie, ensuring each slice gets one dollop. Pipe 1 dollop in the center of the pie.
- Garnish with remaining sprinkles and serve: Sprinkle the remaining 2 tablespoons of rainbow confetti sprinkles over the top of the pie for a festive finish. Slice the pie into eight servings and serve chilled.
Notes
- Be sure to use softened cream cheese for a smooth and creamy texture.
- Chilling the pie overnight helps it firm up and enhances the flavors.
- You can substitute the premade graham cracker crust with a homemade crust if preferred.
- Store any leftovers covered in the refrigerator for up to 3 days.
- Rainbow confetti sprinkles add a fun visual element and slight texture contrast.
Keywords: birthday pie, no bake pie, cream cheese pie, marshmallow fluff dessert, vanilla pudding pie, whipped topping pie, festive dessert, easy party dessert
