Easter Swirl Pie #2 (No Bake)

1 graham cracker crust*

8 oz. cream cheese, softened

1 c. heavy whipping cream** or coolwhip, thawed

1/2 c. powdered sugar

1 t. vanilla

1/2 c. Eaglebrand milk

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 getly mix. Spoon each color randomly into pie crust, layering different colors. Use a toothpick or skewer 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

**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.