1 graham cracker crust*
8 oz. cream cheese, softened
1 c. heavy whipping cream** or cool whip, thawed
1/2 c. powdered sugar
1 t. vanilla
1/2 c. Eaglebrand milk (14 oz can=1 1/4 c.)
gel food coloring: pink, blue, yellow, purple***
whipped cream, sprinkles, pastel candies, optional garnish
Beat cream cheese until smooth and creamy. Add vanilla, powdered sugar, and eaglebrand milk. Mix until well combined. Add cool whip*. Divide into 4 small bowls. Add a few drops of gel food coloring into each bowl and gently mix. Spoon each color randomly into pie crust, layering different colors. Use a toothpick or skewer to gently swirl the colors together. Do NOT overmix! Place in refrigerator at least 4 hours or overnight to firm up. Top with garnish before serving. Makes 1 pie.
*can also use mini graham cracker crusts or double recipe and place in 9x13 dish (you'll need to make a crust)
**To make whipped cream from heavy whipping cream, combine 1 c. heavy cream, 1-2 T. powdered sugar, and 1 t. vanilla, mixing on slow, gradually increasing to high speed until soft peaks form. Continue as directed for pie.
***for Christmas swirl pie use red and green gel
My pie didn't turn out as pretty as this picture, I couldn't find purple or orange food coloring gel. I tried mixing some colors but that didn't work either. But it was a yummy pie and I had several people ask me for the recipe.
Recipe from Tasty Gastronomic.
My pics are here: 1st pic: filling colors; 2nd pic: swirled pie without Easter sprinkles; 3rd pic: with Easter sprinkles; 4th pic: inside pie.
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