Easter Swirl Pie
Easter Swirl Pie is a light, creamy no-bake dessert with colorful pastel swirls, nestled in a buttery graham cracker crust and topped with festive Easter treats.
Ingredients
- 1 9-inch graham cracker crust (pre-made or homemade)
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 tub (8 oz) whipped topping, thawed
- 1 teaspoon vanilla extract
- 3–4 pastel food coloring colors
- Optional: Easter sprinkles candy eggs, marshmallow bunnies for garnish
Instructions
- In a large bowl, beat the softened cream cheese and powdered sugar with a hand mixer for 2–3 minutes until smooth and fluffy.
- Add the vanilla extract and mix until fully blended. Gently fold in the whipped topping with a spatula, keeping the texture light and airy.
- Divide the filling evenly into 3–4 small bowls. Add a few drops of pastel food coloring to each and stir gently until the colors are uniform.
- Spoon dollops of each colored filling into the graham cracker crust, alternating colors to create a patchwork. Use a toothpick or butter knife to gently swirl the colors together without overmixing.
- Refrigerate the pie for at least 4 hours, or overnight, until fully set and firm to the touch.
- Before serving, top with Easter sprinkles, candy eggs, or marshmallow bunnies. Slice into colorful servings.