Step-by-Step Instructions
1. Make the Base Filling (5 mins)
- Beat cream cheese until smooth.
- Add powdered sugar and vanilla (plus almond/lemon if using); mix until fluffy.
- Gently fold in whipped topping.
2. Create Pastel Swirls (10 mins)
- Divide filling into 4 bowls.
- Tint each with different food coloring (use toothpick for subtle shades).
- Drop alternating spoonfuls into the crust.
- Swirl gently with a knife (donât overmixâkeep it marbled!).
3. Chill & Set (4+ hours)
- Refrigerate at least 4 hours (overnight is best).
4. Decorate & Serve!
- Pipe whipped cream on top.
- Add sprinkles for extra Easter magic.
Pro Tips
đ¨Â Vibrant colors: Use gel food coloring (not liquid) for bold hues.
đ Zesty variation: Add lemon curd between layers.
đ Fun presentation: Garnish with mini chocolate eggs or edible flowers.
Nutritional Info (Per Slice)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Carbs | 30g |
| Protein | 3g |
| Sugar | 20g |
Storage
- Fridge: Covered for up to 3 days.
- Freezer: Without toppings for 1 month (thaw in fridge).
Final Thoughts
This Easter Swirl Pie is pure joy on a plateâcreamy, colorful, and guaranteed to spark smiles!
