{VIDEO} No-Bake Unicorn Pie

This creamy, dreamy, luscious, no-bake pie is what unicorn dreams are made of. The easy, 4-ingredient fruity pastel filling is studded with confetti sprinkles, layered on top of a graham cracker crust and frozen into a layered ice cream dessert. All topped off with a whimsical unicorn and more sprinkles!


If you guys give it a try, be sure to tag me in a picture on social media @LindsayAnnBakes and share your recreation!

This frozen, no-bake pie, is so perfect to whip together for when you want a fast, easy, no-fuss recipe, without having to turn on the oven and it comes out perfect, every time.

The base is classic graham cracker crust. You can buy a pre-made one from the store, or make your own. I pressed my crust into a DIY pan I made out of parchment paper, but you can definitely just spread the filling right into the pic tin instead.

The filling is literally sooo easy! Instead of food dye, I used my secret ingredient, kool-aid powder to create pretty pastel unicorn colors and bright fruity flavors... and of course, a handful of sprinkles!

You can definitely use fresh whipped cream instead of the tub of whipped topping if you prefer, I just like the convenience of adding the pre-made stuff to the filling, making this pie even easier.

The fruity flavors make this pie perfect for summer. I like to freeze the pie overnight so it tastes like a creamy ice cream dessert.

For the toppings, you can go nuts, with any kind of sprinkles and candies galore! PS How cute are my DIY Unicorn Sprinkle Jars? Have you seen the how-to video on my YouTube channel?!

I topped it off with a cute, whimsical unicorn. I just spray painted a plastic unicorn that I got online here: http://amzn.to/2mnIAAS)

Once it's nice and frozen, just slice serve and enjoy! Just look at how creamy this frozen pie is!!

Easy No-Bake Unicorn Pie

  • 1 (8 oz) container whipped topping (like Cool Whip), thawed in the fridge
  • 1 (14 oz) can sweetened condensed milk
  • 1 teaspoon vanilla extract, optional
  • 2 tablespoons pastel confetti sprinkles, plus extra sprinkles for decorating
  • 1/2 teaspoon pink lemonade Kool-Aid powder* (plus 1 drop pink food coloring)
  • 1/2 teaspoon blue raspberry lemonade Kool-Aid powder* (plus 1 drop blue food coloring)
  • 1/2 teaspoon grape Kool-Aid powder*
  • 9-inch store bought crust (or combine 1 1/2 cup graham cracker crumbs, 6T sugar and 6T melted butter)
  • Unicorn Topper (http://amzn.to/2mnIAAS)

Add thawed whipped topping (saving about 1/4 cup for garnish), sweetened condensed milk and vanilla to a large mixing bowl and gently stir together until fully combined. Fold in sprinkles. Divide into 3 bowls. Stir in 1/2 teaspoon of kool-aid (and a drop of food coloring, if desired) into each bowl, creating 3 different flavors.

Spoon each filling mixture into pie tin or create a DIY pan by folding a 20" piece of parchment paper in half lengthwise twice, securing the ends shut with tape to create a ring mold.

Press gram cracker crust into the bottom of the ring mold. Create layers by adding the blue filling, followed by the purple and last, the pink on top, leveling each layer off with a spatula. Dollop any excess filling on top and swirl with a knife to create a marbled effect. Add sprinkles on top.

Freeze for 2-3 hours or overnight, until firm before serving. Remove parchment ring. Smooth out edges with a spatula dipped in warm water if desired. Top with reserved whipped topping, more sprinkles and a unicorn topper. Store in the freezer for an ice cream-like pie.

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