CONFETTI WHOOPIE PIES
Provided by Kardea Brown
Categories dessert
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 10
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 CUPS
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h20m
Yield 12 servings
Number Of Ingredients 7
Steps:
- For the confetti cups: Line each cup of a 12-cup muffin pan with a cupcake liner.
- Process 15 of the vanilla sandwich cookies into crumbs in a food processor. Add the melted butter, then mix to combine. Press the crumbs into the cupcake liners. Set aside.
- Crush the remaining 4 vanilla sandwich cookies into chunks. Mix the softened ice cream with the crushed vanilla cookies and sprinkles in a bowl. Spoon into the cupcake liners.
- For the toppings: Press the rainbow sprinkles and chocolate shavings into the top of each cup. Freeze until firm, at least 2 hours.
- Remove the confetti cups from the muffin pan (leaving on the cupcake liners) and place in a single layer in resealable bags or other airtight containers.
- To serve, peel off the liners and place each one on a plate. Top with sweetened whipped cream if you'd like. You can also just serve them in the liners.
CONFETTI BLONDIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h45m
Yield 12 servings
Number Of Ingredients 15
Steps:
- For the blondies: Preheat the oven to 350 degrees F. Prepare an 8-inch square baking pan with parchment and cooking spray, allowing the parchment to hang over the sides.
- In a medium bowl, whisk together the brown sugar and butter. Whisk in the vanilla and eggs. Using a rubber spatula, fold in the flour, baking powder and salt. Lastly, fold in the sprinkles.
- Pour the batter into the prepared baking pan and spread it to even out the surface. Bake until the blondies are golden brown, 32 to 35 minutes. Set aside to cool completely before icing, about 1 hour.
- For the confetti icing: In a large bowl, mix the powdered sugar, butter, vanilla and salt with an electric mixer until just combined. Add the milk and whip until the icing is light and fluffy, 2 to 3 minutes. Fold in the rainbow sprinkles.
- Spread the icing on the cooled blondies in a thick even layer. Sprinkle the top with as many sprinkles as your heart desires. Refrigerate the baking pan until the icing is firm, at least 1 hour.
- Carefully lift the blondies out of the pan and cut into 2-inch squares.
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.
CONFETTI PIES
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
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
CONFETTI PIE
Make and share this Confetti Pie recipe from Food.com.
Provided by looneytunesfan
Categories Pie
Time 8h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Stir 1 cup boiling water into lemon gelatin in medium bowl at least 2 minutes or until completely dissolved. Stir in cold water. Pour into 8-inch square pan. Refrigerate 4 hours or until firm. Cut into 1/2-inch cubes.
- Stir 1 cup boiling water into orange gelatin in large bowl at least 2 minutes or until completely dissolved. Stir in orange juice. Refrigerate about 20 minutes or until slightly thickened (consistency of unbeaten egg whites). Gently stir in whipped topping. Gently stir in gelatin cubes and sprinkles. Refrigerate until mixture will mound. Pour into crust.
- Refrigerate at least 4 hours or until firm. Garnish with additional whipped topping and sprinkles, if desired.
Nutrition Facts : Calories 452, Fat 24.8, SaturatedFat 11.3, Cholesterol 54.8, Sodium 377.1, Carbohydrate 54.9, Fiber 0.7, Sugar 41.4, Protein 4.8
CONFETTI SPAGHETTI
It's not uncommon for folks to go back for second helpings of this hearty main dish when I share it at church potluck suppers. The combination of ground beef, noodles, cheese and a zippy tomato sauce is a crowd-pleaser. -Katherine Moss, Gaffney, South Carolina
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in next 8 ingredients. Drain spaghetti; add to beef mixture. , Transfer to a greased 13x9-in. baking dish. Cover and bake 30 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, about 5 minutes longer.
Nutrition Facts : Calories 259 calories, Fat 10g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 424mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.
CONFETTI PIE
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
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
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