Easy Birthday Pie is a no bake pie that is creamy, cold and full of fun rainbow sprinkles! It doesn’t have to be your birthday to treat yourself to this No-Bake Funfetti Cake Batter Pie – it’s great for any occasion!
The creamy pudding filling tastes like cake batter and you can choose your favorite pie crust to go with it.
I think everyone knows at least one person who prefers pie over cake (maybe it’s you!) and now they can have their own Birthday Pie! It tastes like birthday cake batter, but it’s an easy no-bake pie with sprinkles that is perfect for birthdays or any other celebration when you need a fun dessert.
This is a great last-minute pie recipe, something I seem to need pretty often. Why is that requests for desserts always come at the last possible moment? This no bake birthday pie has saved me on many occasions! Of course, it doesn’t have to be someone’s birthday and you don’t need an excuse to make it – sometimes I make it when I need a little boost and sprinkles always seem to do that!
Table of Contents
6 Ingredient Cake Batter Pie
The filling is a super easy and is made with vanilla pudding, yellow cake mix, and Cool Whip. It’s cold, creamy, and tastes like birthday cake but as a pie instead.
Don’t forget the sprinkles! For this recipe, I prefer to use Rainbow Jimmies because they don’t dissolve like other sprinkles do. So, if you don’t use them just be sure to use another kind of high-quality sprinkles.
You can make the crust from scratch or buy one at the store to make it really easy and it pretty much goes with anything. I’ve made it with my:
- Golden Oreo crust
- Graham cracker crust
- Shortbread crust
- All-butter pie crust (but then it wouldn’t be no bake)
How to Make No Bake Pudding Pie
Chill the pie crust while you prepare the filling.
Make the pudding by combining instant vanilla pudding with nonfat milk until it’s smooth and creamy. Whisk in the cake mix. You will use the dry cake mix (not batter!). This is what gives the pudding the birthday cake flavor.
Fold in half of the whipped topping and then fold in half of the sprinkles. Pour the filling into the chilled crust. Spread the rest of the Cool Whip over the top of the filling.
If you are not serving the pie right away, refrigerate it and then sprinkle the rest of the sprinkles over the top just before you serve it.
A Few Tips!
The pie is a lot easier to slice when it’s been chilled so I recommend making it a few hours in advance. It’s not absolutely necessary, but the pudding will have more time to set up when it’s cold.
You know how I love my rainbow sprinkles, but you can use your favorite colors or match the sprinkles to the holiday or event.
Remember, for the cake mix you don’t need to make the batter – just measure ¼ cup of the dry cake mix and add it directly to the filling. It’s the key in getting that perfect birthday cake flavor.
Leftover pie will keep in the refrigerator for two days. Just keep it covered!
If you know some who would rather have a happy birthday PIE instead of cake this is the dessert to make! It’s such a fun twist and has the best creamy texture – I hope you give it a try!
Other No Bake Pies
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Funfetti Birthday Pie Recipe
- 1 Golden Oreo Pie Crust see note
- 1 3.4 ounce box instant vanilla pudding
- 1 1/2 cups nonfat milk
- 1/4 cup yellow cake mix the dry mix, not batter
- 1 8 ounce container Cool Whip
- 1 cup sprinkles Rainbow Jimmies recommended (use any color!)
- Prepare pie crust if making from scratch. Chill until filling is ready.
- Whisk pudding mix with nonfat milk until smooth and no lumps remain.
- Whisk in cake mix.
- Fold in HALF the Cool Whip then fold in 1/2 cup sprinkles.
- Place in the bottom of the pie. Top with remaining cool whip.
- Before serving, top with remaining sprinkles.
Nutritional information not guaranteed to be accurate
This Funfetti Pie is an easy no bake pie recipe! It’s a cake batter flavored pie with a crunchy graham cracker crust. It’s perfect for your next celebration or party.
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: September 16, 2020