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Cake Batter Cream Pie
Rich and creamy filling that tastes just like cake batter inside a graham cracker crust. Finally you can have your cake and eat pie too!
Course
Pie
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
0
minutes
minutes
Total Time
15
minutes
minutes
Servings
12
Slices
Calories
371
kcal
Author
Krystle Smith
Ingredients
For the Crust
1 ½
Cups
Graham Crackers
Around 10 Graham Crackers, Crushed
6
Tablespoons
Butter
Melted
2
Tablespoons
Sugar
For the Filling
2
Small Boxes Instant Vanilla Pudding Mix
2
Teaspoons
Vanilla Extract
2
Cups
Whole Milk
1
Cup
Dry Yellow Cake Mix
2
Cups
Heavy Whipping Cream
½
Cup
Rainbow Sprinkles
Instructions
For the Crust
In a medium bowl combine graham crackers, butter, and sugar. Mix until combined.
Press into a metal or glass pie pan. Chill for ~1 hour.
For the Filling
In a large chilled bowl, use a cold whisk to whip heavy whipping cream until soft peaks form.
Sprinkle dry cake mix on top. Continuing whipping until stiff peaks form. Fold in ¼ cup of sprinkles. Place in the fridge.
In the same large bowl, whisk pudding mix, milk, and vanilla. Fold in half of the whipped cream until just combined.
Evenly spread into prepared graham cracker crust. Top with remaining whipped cream.
Then top with remaining sprinkles.
Chill for 2-3 hours or until set before cutting into slices.
Store in the refrigerator.
Nutrition
Calories:
371
kcal
|
Carbohydrates:
36
g
|
Protein:
4
g
|
Fat:
24
g
|
Saturated Fat:
14
g
|
Cholesterol:
73
mg
|
Sodium:
301
mg
|
Potassium:
113
mg
|
Fiber:
1
g
|
Sugar:
22
g
|
Vitamin A:
824
IU
|
Vitamin C:
1
mg
|
Calcium:
124
mg
|
Iron:
1
mg