Description
A colorful and festive Easter Jello-O Pie featuring four layers of vibrant Jell-O flavors set in a buttery graham cracker crust, topped with whipped cream for a creamy finish. This no-bake dessert is perfect for spring celebrations and family gatherings.
Ingredients
Scale
Filling:
- 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)
- 16 ounces Whipped cream, divided
- 3 cups Boiling water
- 1⅓ cup Cold water, divided
- Yellow food dye (optional)
- Pink food dye (optional)
Crust:
- 2½ cups Graham cracker crumbs
- 12 tbsp Butter (1½ sticks)
Instructions
- Melt Butter: Melt your butter in the microwave until it’s fully liquified, ensuring it’s ready for mixing with the graham cracker crumbs.
- Make Crust Mixture: Combine the graham cracker crumbs and melted butter in a medium bowl and mix until a thick, sand-like texture forms.
- Prepare Crust: Press the crumb mixture into the bottom and up the sides of a springform pan, packing it firmly. Place the crust in the freezer to set until ready to add the Jell-O layers.
- Dissolve Jell-O Powder: In separate small bowls, place each color of Jell-O powder. Add ¾ cup boiling water to each bowl and stir until no granules remain.
- Add Cold Water: Stir in ⅓ cup cold water into each bowl and stir again to combine thoroughly.
- Chill Jell-O Mixtures: Place the bowls in the fridge for about 30 minutes, allowing the mixtures to thicken but not solidify.
- Mix with Whipped Cream: Add 4 ounces of whipped cream to each Jell-O bowl and vigorously mix until fully combined, which may take a couple of minutes per bowl.
- Add Food Dye: If desired, add yellow and pink food dye to the corresponding Jell-O mixtures, stirring until the colors are uniform and vibrant.
- Layer Jell-O in Crust: Pour the first Jell-O color evenly over the crust. Freeze for 5 minutes, then add the next color. Repeat freezing and layering until all four colors have been used.
- Set Pie: Leave the pie in the freezer for 3 to 4 hours or until fully solidified.
- Serve: Top the pie with whipped cream if desired. Slice and enjoy your colorful Easter Jello-O Pie!
Notes
- Store leftovers covered in the refrigerator for up to 4 days.
- Do not freeze the pie as gelatin texture changes upon thawing.
- Add food dye to the yellow and pink layers to enhance color vibrancy.
- Layer colors thoughtfully; pink does not pop well when next to purple, so arrange accordingly.
- Use a food processor for mixing crust ingredients to save time and improve texture.
- Jell-O layers may extend beyond the crust edges; this does not affect the pie or sticking.
- A normal springform pan works best; deeper pans can be used but will result in less filled layers.
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
