Description
This vibrant Easter Jello-O Pie features colorful layers of flavored gelatin combined with whipped cream, set on a buttery graham cracker crust. Perfectly chilled and visually stunning, this no-bake dessert is easy to prepare and ideal for spring celebrations or festive gatherings.
Ingredients
Scale
Crust
- 2½ cups Graham Cracker Crumbs
- 12 tbsp Butter (1½ sticks), melted
Jello Layers
- ½ package Pink Starburst Jell-O (a little under 2 ounces)
- 1½ ounces Blue Jell-O (½ package)
- 1½ ounces Yellow Jell-O (½ package)
- 1½ ounces Purple Jell-O (½ package)
- 3 cups Boiling Water (divided, ¾ cup per Jell-O color)
- 1â…“ cup Cold Water (divided, â…“ cup per Jell-O color)
- 16 ounces Whipped Cream (divided, 4 ounces per Jell-O color, plus extra for topping if desired)
- Yellow Food Dye (optional)
- Pink Food Dye (optional)
Instructions
- Melt Butter: Melt your butter in the microwave until it’s fully liquified, making it easy to mix with the graham cracker crumbs.
- Prepare Crust Mixture: Combine the graham cracker crumbs and melted butter in a medium bowl, mixing until the texture resembles thick, wet sand.
- Form Crust: Press the crumb mixture evenly into the bottom and up the sides of a springform pan, ensuring it is packed tightly to form a sturdy base.
- Freeze Crust: Place the crust in the freezer to set and firm up while you prepare the Jello layers.
- Dissolve Jell-O Powders: In four separate small bowls, place each Jell-O powder color. Add ¾ cup boiling water to each and stir thoroughly until all granules dissolve with no graininess left.
- Add Cold Water: To each bowl, add â…“ cup cold water and stir once more to mix completely.
- Chill Jell-O Mixtures: Refrigerate the bowls for 20-30 minutes until the Jello is thickened but not solidified, achieving a consistency perfect for layering.
- Mix in Whipped Cream: Add 4 ounces of whipped cream to each Jell-O bowl, mixing vigorously for a minute or two until fully combined and creamy.
- Add Food Coloring (Optional): If desired, add yellow or pink food dye to enhance the color intensity of the respective Jello layers, mixing until color is uniform.
- Layer Jell-O in Crust: Pour the first Jello layer (yellow is recommended, but any order works) evenly over the crust. Freeze for 5 minutes to set each layer before adding the next. Repeat until all four colors are layered.
- Final Chill: Freeze the completed layered pie for 3-4 hours or until it is completely solidified throughout.
- Serve: Top the pie with additional whipped cream if desired, slice, and enjoy your festive Easter Jello-O Pie!
Notes
- Using a springform pan helps to easily remove and serve the pie without damaging the layers.
- Optional food dyes help intensify layer colors but are not necessary if you prefer a natural look.
- Ensure Jello is thickened but not fully set before mixing whipped cream to avoid lumps.
- Freezing between layers helps maintain distinct separation and prevents colors from blending.
- This pie works best served chilled and is not suitable for long-term storage at room temperature.
