Description
Hey there! If you want a dessert that looks festive and fun but is super simple to make, this Easter Swirl Pie is perfect. It’s creamy, colorful, and completely no-bake — which means less stress and more smiles. Great for Easter, spring parties, or anytime you want a cheerful treat from the fridge instead of the oven.
Ingredients
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1 pre-made graham cracker crust
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8 oz cream cheese, softened
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1 box (3.4 oz) instant vanilla pudding mix
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1 cup cold milk
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8 oz whipped topping, thawed
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Gel food coloring (pink, yellow, blue, or other pastel colors)
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Whipped cream (for topping)
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Easter candy or pastel sprinkles (optional garnish)
Instructions
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Beat the cream cheese
In a large bowl, beat softened cream cheese until smooth and lump-free. -
Add pudding & milk
Add instant pudding mix and cold milk. Beat 1–2 minutes until thick and smooth. -
Fold in whipped topping
Gently fold in the whipped topping with a spatula until light and fluffy. -
Divide and color
Split the mixture into 3–4 small bowls. Add a tiny drop of gel food coloring to each and stir to make pastel shades. -
Create the swirl
Spoon dollops of each color randomly into the crust. Layer and scatter them around. -
Swirl gently
Use a knife or skewer to make a few light swirl motions. Don’t overmix — just 2–3 passes for a marbled look. -
Chill
Refrigerate at least 4 hours (overnight is best) until fully set. -
Decorate & serve
Top with whipped cream and Easter candy or sprinkles just before serving.
Notes
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Use gel coloring, not liquid — it keeps the filling thick and pastel instead of watery.
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Cream cheese must be soft or the filling can turn lumpy.
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Don’t over-swirl or the colors blend into one shade.
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Make ahead friendly: Best made the day before serving.
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Need it faster? Freeze 90 minutes, then transfer to the fridge.