Easter Jell-O Pie
This vibrant, pastel-layered pie is light, creamy, and perfect for Easter or any spring celebration. No oven needed—just mix, layer, and chill!
Ingredients
For the Pie
- 1 pre-made graham cracker crust
- 1 box lemon Jell-O 3 oz
- 1 box berry blue Jell-O 3 oz
- 1 box grape Jell-O 3 oz
- 3 cups boiling water 1 cup per Jell-O flavor
- 3 cups cold water 1 cup per Jell-O flavor
- 8 oz cream cheese softened
- 1.5 cups whipped topping like Cool Whip
For Decoration
- whipped cream
- pastel sprinkles
- candy eggs
Instructions
- Dissolve the lemon Jell-O in 1 cup of boiling water. Stir until fully dissolved. Add 1 cup of cold water and let cool slightly.
- Mix in ⅓ of the softened cream cheese and ½ cup whipped topping until smooth. Pour the mixture into the graham cracker crust. Refrigerate for 30 minutes until set.
- Repeat the process with the berry blue Jell-O: Dissolve in 1 cup boiling water, add 1 cup cold water, stir in ⅓ cream cheese and ½ cup whipped topping. Gently pour this over the lemon layer using the back of a spoon to avoid mixing layers. Chill for another 30 minutes.
- Repeat with the grape Jell-O: Dissolve in boiling water, add cold water, mix with the remaining cream cheese and whipped topping. Carefully layer it over the blue layer. Chill for at least 4 hours or until fully set.
- Just before serving, top with whipped cream, pastel sprinkles, and candy eggs. Slice and serve!
Notes
Layering Trick: Pour layers slowly over the back of a spoon to avoid color blending. For firmer layers, use only ¾ cup cold water per Jell-O flavor. For clean slices, dip a sharp knife in warm water before cutting.