Birthday Pie

A no bake Birthday Pie is an easy and fun alternative to the classic birthday cake. Perfect for any party!

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No bake Birthday Pie is a fun and whimsical way to prepare a birthday cake as a creamy, cold pie with a crave-worthy crunch. The best birthday cake alternative!

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Birthday Cake Pie

Our Birthday Pie recipe is so easy to prepare using a premade graham cracker crust that’s filled with a cool and creamy no-bake funfetti filling.

You can prepare your pie in 10 fast minutes by beating cream cheese and a packet of pudding mix until smooth, then mixing in marshmallow fluff, rainbow sprinkles, and Cool Whip; spread your no-bake “cake batter” inside a no-cook crust, and you’ve created a colorful birthday cake pie that’s perfect for any party.

If you’re looking for an original recipe to switch up your usual cake routine, this vanilla pudding pie is a delicious dessert swap that comes with plenty of colorful sprinkles –no birthday needed!

Birthday Pie Ingredients

• Cream cheese
• Pure vanilla extract
• Almond extract
• Instant vanilla pudding mix: I used Jello brand, but you can use whatever brand you have on hand.
• Marshmallow fluff
• Rainbow confetti sprinkles: I used Great Value rainbow confetti, but you can use any brand.
• Whipped topping
• Premade graham cracker pie crust

Recommended Tools

• Mixing bowl
• Handheld electric mixer
• Decorator’s bag or quart-size ziplock

How to Make Birthday Pie

1. Form The Filling: Beat the cream cheese, vanilla extract, and almond extract until smooth. Sprinkle the instant pudding mix over the cream cheese and mix to combine. Mix in the marshmallow fluff, then fold in the rainbow confetti sprinkles and Cool Whip.
2. Prepare The Pie: Spread the filling into the pre-made crust. Chill in the refrigerator for 8 hours to overnight.
3. Decorate Your Dessert: Just before serving, pipe dollops of whipped topping around the edge of the pie and 1 dollop in the center. Sprinkle rainbow confetti sprinkles over the top.
4. Serve: Slice into eight servings and serve. Enjoy!

How to Store Birthday Pie

• To Store: Store any leftovers covered in the refrigerator for up to 4 days.
• To Freeze: You can freeze the pie for 1 month. Allow the pie to thaw overnight in the refrigerator before slicing and serving.

More Easy Pie Recipes

Reese’s Peanut Butter Cup Pie

Oreo Cream Pie Recipe

Apple Pie Roll-Ups

Easy No Bake Pumpkin Cream Cheese Pie

Other Easy No-Bake Recipes

• Reese’s Cheescake
• Chocolate Fudge
• Copycat Magnolia Banana Pudding
• Nutella Pie
• Skrewball Pie
• Shamrock Shake Pie

5 from 8 votes

Birthday Pie

Author — Jennifer Fishkind

Serves — 8

A no bake Birthday Pie is an easy and fun alternative to the classic birthday cake. Perfect for any party!

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Prep Time 10 minutes mins

Cook Time 0 minutes mins

Chill Time 8 hours hrs

Total Time 8 hours hrs 10 minutes mins

Ingredients

  

1x2x3x

• ▢ 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 (I used Jello brand, but you can use whatever brand you have on hand)
• ▢ 7 ounce container of marshmallow fluff
• ▢ ½ cup rainbow confetti sprinkles divided into ⅓ cup and 2 tablespoons. I used Great Value rainbow confetti, but you can use any brand.
• ▢ 4 cups whipped topping thawed (one 8-ounce container + 1 cup for garnish)
• ▢ 1 premade graham cracker crust (9 inch or 6 ounce)

Instructions

 

• 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 1-1½ minutes until smooth.
• Sprinkle the instant pudding mix over the cream cheese and continue mixing for 1 more minute until well combined.
• Add the marshmallow fluff and continue mixing just until incorporated.
• Fold in ⅓ cup of rainbow confetti sprinkles.
• Fold in the thawed Cool Whip.
• Spread the Cool Whip mixture into the pre-made graham cracker crust. Chill in the refrigerator for 8 hours to overnight.
• Just before you are ready to serve, add 1 cup of thawed whipped topping to a decorator’s bag or a quart-size ziplock with a corner snipped off. Using an even, steady pressure pipe 8 dollops of whipped topping around the edge of the pie so that each slice has a dollop of whipped topping. Finally, pipe 1 dollop in the center of the pie.
• Sprinkle the remaining 2 tablespoons of rainbow confetti sprinkles over the top of the pie. Slice into eight servings.

Jenn’s Notes

Storage:

• To Store: Store any leftovers covered in the refrigerator for up to 4 days.
• To Freeze: You can freeze the pie for 1 month. Allow the pie to thaw overnight in the refrigerator before slicing and serving.

Tips:

• You can transfer a premade crust to a glass or metal pie plate for more stability.
• You can use the protective clear plastic cover as a top to the pie. Simply remove the paper insert and flip it over to form a dome.
• If you cannot find the rainbow confetti sprinkles, you can substitute colorful sprinkles or “jimmies.” I used Great Value rainbow confetti sprinkles. The Great Value brand had more vibrant colors than the Wilton brand.

Nutrition Info

Calories: 455kcal | Carbohydrates: 66g | Protein: 4g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 29mg | Sodium: 293mg | Potassium: 102mg | Fiber: 0.5g | Sugar: 48g | Vitamin A: 409IU | Calcium: 61mg | Iron: 1mg

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