Confetti Pie Food

RAINBOW CONFETTI BIRTHDAY PIE

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.

EASY CONFETTI PIE

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.

CONFETTI WHOOPIE PIES

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.

CONFETTI PIES

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.

CONFETTI PIE

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.