Confetti Pies Recipes

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CONFETTI WHOOPIE PIES



Confetti Whoopie Pies image

Provided by Kardea Brown

Categories     dessert

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 10

Nonstick cooking spray, for the baking sheets
One 15.25-ounce box yellow cake mix
1/4 cup oil
2 large eggs, lightly beaten
1/4 cup confetti sprinkles
4 tablespoons unsalted butter, at room temperature
One 7.5-ounce container (about 2 cups) marshmallow creme, such as Marshmallow Fluff
1 teaspoon vanilla extract
2 to 3 cups confectioners' sugar
Confetti sprinkles, for rolling

Steps:

  • For the pies: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper and spray with nonstick cooking spray.
  • Mix together the cake mix, oil and eggs in a large bowl until combined. Stir in the sprinkles.
  • Using a 2-tablespoon ice cream scoop, dollop 12 scoopfuls of batter on one of the prepared baking sheets about 2 inches apart. Repeat with the remaining baking sheet. Dampen your fingers with a little water; press and smooth the tops of each dollop so that they are flattened slightly and even on top. Bake until they are golden and springy to the touch, 12 to 15 minutes. Cool completely on the sheets.
  • For the frosting: Meanwhile, beat the butter and marshmallow creme together in a bowl with an electric mixer until very fluffy. Add the vanilla and beat until combined. Slowly add the confectioners' sugar about 1/4 cup at a time, adding more until the mixture is properly stiff enough to hold its shape (see Cook's Note). Using the same (cleaned) scoop as the cookies, scoop the filling onto the flat side of one cookie, then top it with another cookie, flat-side down. Repeat with the remaining cookies and filling. Pour the sprinkles into a low bowl or rimmed plate, then roll the sides of the filled cookies in the sprinkles until the exposed filling is coated. Serve immediately, or store refrigerated in an airtight container for up to 2 days.

VANILLA CONFETTI SQUARES



Vanilla Confetti Squares image

Perfect for an everyday celebration!

Time 40m

Yield 16 servings

Number Of Ingredients 6

1 pouch Shirriff Pie Crust
4 tbsp butter
3 - 5 tbsp cold water
1 pouch Shirriff Vanilla Pudding & Pie Filling
3 cup 2% Milk
0.25 cup confetti sprinkles

Steps:

  • Preparation 1 Preheat oven to 425°F/220°C. 2 Prepare the pie crust as instructed on the package. Fit one dough into an 8-inch square pan. Using a fork, gentry poke all over the dough. Bake for 8-10 minutes. Place on a wire rack to cool. Reserve the second dough for another pie. 3 Prepare Vanilla Pudding & Pie Filling as instructed on the package. Allow to cool for 5 minutes. Pour the pudding onto the cooled base. Evenly disperse sprinkles on top of pudding. Refrigerate 3-4 hours or until firm. Cut into 16 squares and serve.

EASY CONFETTI PIE



Easy Confetti Pie image

Sugar cone crust makes a pie that tastes like birthday cake when you add a colorful, creamy no-bake confetti filling. -Gina Nistico, Taste of Home Food Editor

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 10 servings.

Number Of Ingredients 10

2-3/4 cups crushed ice cream sugar cones
2 tablespoons plus 1/2 cup sugar, divided
1/2 cup butter, melted
1 envelope unflavored gelatin
1/4 cup cold water
2 packages (8 ounces each) cream cheese, softened
2 cups heavy whipping cream
2 teaspoons butter flavoring
1 teaspoon almond extract
1/3 cup assorted sprinkles

Steps:

  • Preheat oven to 350°. Combine crushed sugar cones and 2 tablespoons sugar with melted butter. Using the bottom of a glass, press cone mixture onto bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until set, 12-15 minutes. Cool completely on a wire rack., Meanwhile, sprinkle gelatin over cold water; let stand 5 minutes. Beat cream cheese and remaining sugar until smooth. Slowly beat in cream, butter flavoring and extract. In a microwave, heat gelatin on high until melted, about 10 seconds; beat into cream cheese mixture. Fold in sprinkles; transfer filling to crust. Refrigerate, covered, until set, about 3 hours., Top with additional sprinkles.

Nutrition Facts : Calories 568 calories, Fat 44g fat (26g saturated fat), Cholesterol 125mg cholesterol, Sodium 290mg sodium, Carbohydrate 38g carbohydrate (24g sugars, Fiber 0 fiber), Protein 7g protein.

CONFETTI PIE



Confetti Pie image

Why make a plain ol' fruit pie when you could make this fun and refreshing Confetti Pie? Shredded paper not required; we used lemon gelatin cubes!

Provided by My Food and Family

Categories     Home

Time 9h15m

Yield 8 servings

Number Of Ingredients 6

2 cups boiling water, divided
1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
1 cup cold water, divided
1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin
2 cups thawed COOL WHIP Whipped Topping
1 ready-to-use graham cracker crumb crust (6 oz.)

Steps:

  • Add 1 cup boiling water to lemon gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in 1/2 cup cold water. Pour into 8-inch square pan. Refrigerate 4 hours or until firm.
  • Stir remaining boiling water into orange gelatin mix in large bowl 2 min. until completely dissolved. Stir in remaining cold water. Refrigerate 20 min. or until slightly thickened.
  • Cut lemon gelatin into 1/2-inch cubes or decorative shapes. Add to orange gelatin along with the COOL WHIP; stir gently until blended. Refrigerate until thick enough to mound; pour into crust. Refrigerate 4 hours or until firm.

Nutrition Facts : Calories 230, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

RAINBOW CONFETTI BIRTHDAY PIE



Rainbow Confetti Birthday Pie image

Provided by Food Network

Categories     dessert

Time 6h40m

Yield 8 servings

Number Of Ingredients 10

Nonstick cooking spray, for the pie pan
1 1/2 tablespoons butter
1 1/2 cups mini marshmallows
3 cups fruity rice cereal
4 cups vanilla or party cake ice cream, softened
1 1/2 cups heavy cream
1 1/2 tablespoons sugar
2 teaspoons vanilla
One 7.25-ounce bottle blue confetti chocolate shell topping
2 tablespoons rainbow sprinkles

Steps:

  • For the crust and filling: Spray a 9-inch pie pan with nonstick cooking spray.
  • Melt the butter in a medium pot over medium-low heat. Add the marshmallows and cook, stirring, until melted. Add the fruity cereal and mix until completely coated. Transfer to the prepared pie pan and press the mixture into the pan to form a crust. Let cool completely.
  • Spread the ice cream over the crust and smooth the top with a spatula. Freeze until hardened, 4 to 6 hours.
  • For the garnish: In a chilled large metal bowl, combine the heavy cream, sugar and vanilla. Whip the cream with a whisk or hand mixer to medium peaks.
  • Vigorously shake the shell topping sauce and pour about 1/2 cup over the ice cream. Let set. Using a 2-inch ice cream scoop, place scoops of the whipped cream around the edge of the pie. Sprinkle each whipped cream scoop with rainbow sprinkles. Hold in the freezer until ready to serve.

CONFETTI PIES



Confetti Pies image

This is a very easy pie to make, and it is wonderful for hot summer days. Use pineapple tidbits or chunks.

Provided by Billie Jean Davis

Categories     Desserts     Pies     Fruit Pie Recipes

Yield 16

Number Of Ingredients 6

1 (14 ounce) can sweetened condensed milk
½ cup lemon juice
1 (8 ounce) container frozen whipped topping, thawed
2 (11 ounce) cans mandarin oranges, drained
1 (8 ounce) can pineapple tidbits, drained
2 (9 inch) prepared graham cracker crusts

Steps:

  • In a large bowl, beat together condensed milk and lemon juice. Beat in whipped topping. Stir in well drained fruit. Beat, beat, beat until mixture looks like confetti.
  • Pour filling into graham cracker crusts, and chill for at least 4 hours.

Nutrition Facts : Calories 305.5 calories, Carbohydrate 44.7 g, Cholesterol 8.3 mg, Fat 13.1 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 5.9 g, Sodium 208.5 mg, Sugar 35.7 g

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