Description
A colorful and festive Easter Jello-O Pie featuring four vibrant layers of flavored gelatin mixed with whipped cream, set in a buttery graham cracker crust. This no-bake dessert is perfect for spring celebrations and is both fun to make and delightful to eat.
Ingredients
Scale
Crust:
- 2½ cups graham cracker crumbs
- 12 tbsp butter (1 ½ sticks), melted
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)
Instructions
- Melt Butter: Melt your butter in the microwave until fully liquified.
- Prepare Crust Mixture: Combine the graham cracker crumbs and melted butter in a medium bowl and mix until a thick, sand-like texture forms.
- Form Crust: Press the mixture into the bottom and up the sides of a springform pan, packing it down firmly.
- Freeze Crust: Place the crust in the freezer until ready to add the filling layers.
- Prepare Jell-O Layers: Place each color of Jell-O powder in its own small bowl. Add ¾ cup boiling water to each and stir until no grains remain.
- Add Cold Water: Stir in ⅓ cup cold water into each bowl and mix again.
- Chill Jell-O Mixture: Refrigerate the bowls for about 30 minutes until thickened but not solidified.
- Add Whipped Cream: Stir 4 ounces of whipped cream into each bowl, mixing vigorously until fully combined.
- Add Food Dye: If desired, add yellow and pink food dye to their respective bowls and mix until colors are uniform and vibrant.
- Layer Jell-O in Crust: Pour the first color layer evenly over the crust. Freeze for 5 minutes, then repeat with the remaining colors, freezing 5 minutes between each layer.
- Set Pie: Freeze the assembled pie for 3 to 4 hours until fully solidified.
- Serve: Optionally top with additional whipped cream before serving and enjoy!
Notes
- Store leftovers covered in the refrigerator for up to 4 days.
- Freezing is not recommended as gelatin texture changes after thawing.
- Add food dye to yellow and pink Jell-O layers to enhance color vibrancy.
- Plan your layer order carefully: pink does not contrast well next to purple.
- Using a food processor to mix graham cracker crumbs and butter can save time and ensure thorough mixing.
- Jell-O layers may extend beyond the crust edges without sticking to the pan.
- A regular springform pan is preferred; deeper pans result in less filled appearance.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 28 g
- Sodium: 140 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 35 mg
