Birthday Pie with Rainbow Sprinkles and Marshmallow Fluff Recipe

Introduction

Birthday Pie is a fun and festive dessert that’s creamy, fluffy, and bursting with colorful sprinkles. This no-bake pie combines smooth cream cheese, instant pudding, marshmallow fluff, and whipped topping in a graham cracker crust. It’s perfect for celebrations or whenever you want a joyful treat.

Ingredients

• 8 ounce package of cream cheese (softened)
• ½ teaspoon pure vanilla extract
• ¼ teaspoon almond extract
• 3.4 ounce box of instant vanilla pudding mix
• 7 ounce container of marshmallow fluff
• ½ cup rainbow confetti sprinkles
• 4 cups whipped topping (thawed; one 8-ounce container + 1 cup for garnish)
• 1 premade graham cracker crust (9 inch or 6 ounce)

Instructions

1. Step 1: In a medium mixing bowl, beat the softened cream cheese, vanilla extract, and almond extract with a handheld electric mixer on medium-high speed for 1 to 1½ minutes until smooth.
2. Step 2: Sprinkle the instant vanilla pudding mix over the cream cheese mixture and continue beating for 1 more minute until fully combined.
3. Step 3: Add the marshmallow fluff and mix just until incorporated.
4. Step 4: Fold in ⅓ cup of the rainbow confetti sprinkles gently.
5. Step 5: Fold in the thawed whipped topping carefully to maintain the light texture.
6. Step 6: Spread the mixture evenly into the premade graham cracker crust. Refrigerate for at least 8 hours or overnight to set.
7. Step 7: Just before serving, pipe 8 dollops of the reserved 1 cup whipped topping around the edge of the pie and 1 dollop in the center, using a decorator’s bag or a ziplock bag with a small corner cut off.
8. Step 8: Sprinkle the remaining 2 tablespoons of rainbow confetti sprinkles over the top and slice the pie into eight servings.

Tips & Variations

• Use a hand mixer to avoid overmixing and keep the filling light and fluffy.
• Try substituting almond extract with additional vanilla if you prefer a milder flavor.
• For extra texture, add chopped nuts or fresh fruit as a topping.
• Make it dairy-free by using dairy-free cream cheese and whipped topping alternatives.
• Store leftovers covered to prevent the sprinkles from losing their color and texture.

Storage

Store the pie in the refrigerator, covered tightly with plastic wrap or a pie container, for up to 3 days. To serve, remove from the fridge and let sit at room temperature for about 10 minutes for easier slicing. Reheat is not recommended as this pie is best served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, it’s best to prepare the pie a day ahead and chill it overnight to allow the filling to set properly and the flavors to meld.

Can I use a homemade crust instead of a premade graham cracker crust?

Absolutely! A homemade graham cracker or any other crumb crust will work well and add a personal touch to the pie.

Birthday Pie with Rainbow Sprinkles and Marshmallow Fluff Recipe

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This Birthday Pie is a festive, no-bake dessert featuring a creamy blend of cream cheese, instant vanilla pudding, and marshmallow fluff folded into whipped topping and set in a graham cracker crust. Enhanced with fun rainbow confetti sprinkles, it’s perfect for celebrations and can be prepared ahead of time with minimal effort.

• Author: rami
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 8 hours 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Filling

• 8 ounce package cream cheese, softened
• ½ teaspoon pure vanilla extract
• ¼ teaspoon almond extract
• 3.4 ounce box instant vanilla pudding mix (e.g., Jello brand)
• 7 ounce container marshmallow fluff
• 4 cups whipped topping, thawed (one 8-ounce container + 1 cup for garnish)
• ½ cup rainbow confetti sprinkles (divided: ⅓ cup for filling, 2 tablespoons for garnish)

Crust

• 1 premade graham cracker crust (9 inch or 6 ounce)

Instructions

1. Beat cream cheese and extracts: In a medium mixing bowl, use a handheld electric mixer on medium-high speed to beat the softened cream cheese with vanilla and almond extracts for 1 to 1½ minutes until the mixture is smooth and creamy.
2. Add pudding mix: Sprinkle the instant vanilla pudding mix over the cream cheese mixture and continue mixing for 1 more minute until fully incorporated and smooth.
3. Incorporate marshmallow fluff: Add the marshmallow fluff and mix just until combined, ensuring it’s fully blended but not overmixed.
4. Fold in sprinkles: Gently fold in ⅓ cup of the rainbow confetti sprinkles to evenly distribute them throughout the filling without crushing them.
5. Fold in whipped topping: Carefully fold the thawed whipped topping into the filling mixture until well combined, preserving the airy texture.
6. Fill the crust and chill: Spread the mixture evenly into the pre-made graham cracker crust. Cover and refrigerate for at least 8 hours, or overnight, to allow the pie to set properly.
7. Decorate with whipped topping: Just before serving, transfer 1 cup of thawed whipped topping into a piping bag or a quart-size ziplock with a corner cut off. Pipe 8 evenly spaced dollops around the pie edge, one for each slice, and pipe an additional dollop in the center.
8. Garnish with sprinkles and serve: Sprinkle the remaining 2 tablespoons of rainbow confetti sprinkles over the top of the pie. Slice into eight servings and enjoy.

Notes

• This is a no-bake pie and requires chilling overnight to set the filling.
• Use thawed whipped topping for easier folding and decorating.
• You can substitute the instant vanilla pudding with other flavors, but vanilla is recommended to keep the classic birthday pie taste.
• Make sure cream cheese is fully softened to avoid lumps in the filling.
• The sprinkles add visual fun and texture—reserve some for garnish to maintain bright colors.

Keywords: birthday pie, no bake pie, cream cheese pie, instant pudding pie, marshmallow fluff dessert, graham cracker crust pie, festive dessert, easy party pie