Description
No-Bake Easter Pastel Swirl Cream Pie is a dreamy, colorful dessert featuring a buttery graham cracker crust filled with a light, creamy filling swirled in soft pastel shades.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 6 tablespoons melted butter
- 2 tablespoons granulated sugar
Cream Filling Ingredients
- 8 oz cream cheese (softened)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream (or whipped topping)
- 1 cup sweetened condensed milk
Coloring Ingredients
- Gel food coloring in pastel shades:
- Pink
- Yellow
- Blue
- Purple
Toppings & Decoration (Optional)
- Whipped cream (for piping or spreading)
- Easter sprinkles
- Mini chocolate eggs or candy
- Edible glitter or colored sugar
Instructions
Step 1: Prepare the Crust
- Combine graham cracker crumbs, melted butter, and sugar
- Mix until the texture resembles wet sand
- Press firmly into a pie dish
- Chill in the refrigerator for 20–30 minutes
Step 2: Make the Cream Filling
- Beat softened cream cheese until smooth
- Add powdered sugar and vanilla extract
- Mix until creamy and lump-free
- Fold in whipped cream gently
Step 3: Divide and Color
- Split the filling into separate bowls
- Add a few drops of gel food coloring to each
- Mix until soft pastel shades form
Popular colors:
- Pink
- Yellow
- Blue
- Lavender
Step 4: Create the Swirl Effect
- Spoon different colored fillings randomly into the crust
- Use a toothpick or skewer to gently swirl
Step 5: Chill and Set
- Place the pie in the refrigerator
- Chill for at least 4 hours (overnight preferred)
Step 6: Decorate and Serve
- Add whipped cream on top
- Sprinkle Easter decorations
- Slice and serve chilled
- Prep Time: PT20M
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 220 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg