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Birthday Pie Recipe

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★★★★★

4.6 from 54 reviews

This delightful Birthday Pie is a no-bake, creamy dessert featuring a luscious blend of cream cheese, instant vanilla pudding, marshmallow fluff, and whipped topping, all nestled in a crunchy premade graham cracker crust. It’s topped with festive rainbow confetti sprinkles, making it a perfect celebratory treat that’s easy to prepare and sure to impress at any party or special occasion.

Ingredients

Scale

Pie Filling

  • 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 (e.g., Jello brand)
  • 7 ounce container of marshmallow fluff
  • 4 cups whipped topping (thawed; one 8-ounce container + 1 cup for garnish)
  • ⅓ cup rainbow confetti sprinkles (for folding in)

Garnish

  • 1 cup whipped topping (thawed, for piping dollops)
  • 2 tablespoons rainbow confetti sprinkles (for topping)

Crust

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

Instructions

  1. Mix Cream Cheese and Extracts: In a medium-sized mixing bowl, use a handheld electric mixer on medium-high speed to beat the softened cream cheese, pure vanilla extract, and almond extract together for 1 to 1½ minutes until the mixture is smooth and creamy.
  2. Add Instant Pudding Mix: Sprinkle the instant vanilla pudding mix evenly over the cream cheese mixture and continue mixing for about 1 more minute until well combined and the mixture thickens slightly.
  3. Incorporate Marshmallow Fluff: Add the container of marshmallow fluff to the bowl and mix just until it is fully incorporated, making the filling light and fluffy.
  4. Fold in Sprinkles: Gently fold in ⅓ cup of rainbow confetti sprinkles to add color and fun texture to the pie filling.
  5. Fold in Whipped Topping: Carefully fold the thawed whipped topping into the filling mixture, ensuring it is evenly blended without deflating too much airiness.
  6. Fill the Crust and Chill: Spread the creamy filling evenly into the premade graham cracker crust. Cover and refrigerate for at least 8 hours or preferably overnight to allow the pie to set properly.
  7. Pipe Whipped Topping Dollops: Before serving, transfer 1 cup of thawed whipped topping into a decorator’s bag or a quart-size ziplock bag with a small corner snipped off. Pipe 8 evenly spaced dollops around the edge of the pie so that each slice will have a dollop, then pipe 1 dollop in the center.
  8. Add Sprinkle Garnish and Serve: Sprinkle the remaining 2 tablespoons of rainbow confetti sprinkles over the top of the pie for a festive finishing touch. Slice the pie into eight servings and enjoy.

Notes

  • This pie is best chilled for at least 8 hours or overnight to set properly.
  • To soften cream cheese quickly, leave it out at room temperature for about 30 minutes before mixing.
  • You can use any brand of instant vanilla pudding mix available.
  • The pie should be stored in the refrigerator and is best eaten within 2-3 days.
  • For extra decoration, you can add fresh fruit or edible glitter along with the sprinkles if desired.
  • If you do not have a decorator’s bag, a ziplock bag with a small cut on the corner works perfectly for piping whipped topping.

Keywords: birthday pie, no-bake pie, cream cheese pie, marshmallow fluff dessert, instant pudding pie, whipped topping dessert, graham cracker crust pie, festive dessert

Find it online: https://dishedbydana.com/birthday-pie-recipe/