Whipped cheesecake filling flavored with almond extract, swirled with rainbow sprinkles and crumbled sugar cookies, then scooped into Keebler® Ready Crust® Mini Graham Shells. Topped with whipped cream, extra sprinkles, and a fluffy tuft of cotton candy for garnish.
- Prep Time: 20 Minutes
- Cool Setting Time: 1 Hour
- Total Time: 1 hour, 20 minutesServes: 12
Rainbow Sugar Cookie Funfetti Mini Pies
What You Need
- 1 3.5” Keebler® Ready Crust® Mini Graham Cracker Pie Crusts
- 1½ teaspoon almond extract
- 2 cups crumbled prepared sugar cookies
- 1/4 cup rainbow sprinkles, plus more for garnish
- 1 can whipped cream
- 3 whole prepared sugar cookies, quartered
- 12 toothpicks
- 1 oz. prepared cotton candy
How To Make It
- 1. In a large mixing bowl combine cheesecake filling, almond extract, crumbled sugar cookies, and rainbow sprinkles. Use 2 oz scoop or ¼ measuring cup to portion filling in each mini shell and smooth out into an even, flat layer. Refrigerate for 1 hour.
- 2. Garnish each mini pie with whipped cream, more sprinkles, quarter cookie and a tuft of cotton candy elevated on a toothpick.
Mini Graham Cracker Pie Crusts
