Dessertsbeyondfrosting
No-Bake Funfetti Pudding Pie
This creamy no-bake pudding pie is given an upgrade with colorful funfetti!
👥 8 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 20 min🔥 Cook: 10 min👤 Julianne Dell📖 beyondfrosting
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- blender
- food processor
- bowl
- microwave
- saucepan
- whisk
- mixing bowl
📝 Preparation Steps
1
For the crust
For the crust
2
Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
3
Grind the Oreos into fine crumbs using a food processor or blender.
4
In a microwave-safe bowl, microwave the butter for 45 to ⏱️ 60 seconds until the butter is melted.
5
In a separate medium-size bowl, pour the melted butter into the Oreo crumbs and stir until there are no dry crumbs left.
6
Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the pudding.
7
For the pudding
For the pudding
8
Measure out all of the ingredients for the pudding prior to starting.
For the pudding
9
In a medium-size saucepan, add the cold water and sprinkle the gelatin over the top. Allow the gelatin to sit for about ⏱️ 2 minutes until firm.
cold water1 tablespoonsgelatin1 teaspoon
10
Place the egg yolks in a separate bowl and whisk lightly.
egg yolks3
11
Once the gelatin is firm, turn the heat to medium-low and allow the gelatin to dissolve back into liquid.
gelatin1 teaspoon
12
Quickly add the milk and vanilla extract and continuing to whisk over medium-low heat.
milk (I used nonfat)2 cupsvanilla extract1 teaspoon
13
Add the granulated sugar and vanilla cake mix and whisk constantly to dissolve the dry ingredients into the milk.
vanilla cake mix (dry)4 tablespoonsmilk (I used nonfat)2 cups
14
Once the mixture is warm but not hot, pour about ¼ cup of the milk into the eggs and whisk vigorously. You will need to work quickly to prevent the eggs from becoming scrambled.
milk (I used nonfat)2 cups
15
Immediately pour the egg yolks back into the pan and whisk constantly until the pudding starts to thicken and lightly bubble.
egg yolks3
16
Remove the pudding from the heat and immediately strain the pudding through a fine sieve into the prepared crust. This step is optional, but it will help catch any lumps of ingredients that did not get blended.
17
Immediately cover the top of the pudding with clear plastic wrap (directly on the surface of the pudding) and poke a few holes with a toothpick.
18
Allow it to cool on the counter for at least ⏱️ 1 hour before refrigerating. Refrigerate the pie for 4 to ⏱️ 6 hours until the filling is firm before adding the topping.
19
For the whipping topping
20
Place the mixing bowl and whisk attachment in the freezer for 5 to ⏱️ 10 minutes to chill.
21
Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly.
22
Slowly add the vanilla cake mix and powdered sugar and continue beating on high speed until stiff peaks form.
vanilla cake mix (dry)4 tablespoons
23
Pipe the whipped cream using a large open star tip or spread the whipped cream over the top of the pie and garnish with sprinkles.
24
This pie must be refrigerated.
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