1-Preparation of crust: First, crush 12 graham cracker sheets finely to get about 1 ½ cups, then mix them with 7 tablespoons of melted unsalted butter, ¼ cup brown sugar, 1 tablespoon granulated sugar, and ¼ teaspoon salt if you like. Press this mixture firmly into a 9 or 10-inch pie plate and pop it in the fridge for at least 1 hour to firm up.

2-Making the filling: Next, beat 1 ½ bricks of full-fat cream cheese (that’s 12 ounces total) until it’s fluffy and smooth. Gradually add 20 ounces of sweetened condensed milk and mix well until everything blends seamlessly. Slowly pour in ½ cup of lemon juice, stirring until the mixture thickens just a bit, then add 1 teaspoon of vanilla extract for that extra flavor boost. Now, divide the filling into 4 small bowls, about ¾ cup each, and add pastel food coloring to three of them yellow in one, teal in another, and pink or purple in the third to create the fun swirls, leaving the fourth bowl plain.

3-Assembling the pie: To assemble, drop dollops of each colored filling and the plain mixture randomly over the chilled crust. Gently swirl them together with a knife or spoon, being careful not to overmix so the colors stay vibrant and distinct. Once you’re happy with the design, cover the pie and refrigerate it for at least 8 hours or overnight to let it firm up completely. For the final touch, add Cool Whip topping before serving to make it look extra special and delicious.