Description
This Easter Jello-O Pie is a colorful and creamy layered dessert perfect for festive occasions. It features vibrant layers of flavored Jell-O mixed with whipped cream, set in a buttery graham cracker crust. The pie is chilled until firm and topped with whipped cream, delivering a fun and refreshing treat that’s both visually appealing and delicious.
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
- Prepare the crust: Melt the butter in the microwave until fully liquified. Combine the graham cracker crumbs and melted butter in a medium bowl and mix until the texture resembles thick, damp sand. Press the mixture evenly along the bottom and up the sides of a springform pan. Place the crust in the freezer until ready for the filling.
- Dissolve the Jell-O powders: Place each color of Jell-O powder into its own small bowl. Add ¾ cup boiling water to each and stir thoroughly until all the powder is dissolved with no graininess remaining. Add ⅓ cup cold water to each bowl and stir again.
- Chill the Jell-O mixtures: Place the bowls of dissolved Jell-O into the refrigerator for about 30 minutes, or until thickened but not solidified.
- Mix in whipped cream and food dye: Add 4 ounces of whipped cream to each bowl of thickened Jell-O and mix vigorously until fully combined. If desired, add yellow or pink food dye to the corresponding mixtures and stir until the desired shade is achieved.
- Layer the pie: Spoon the first color layer (yellow recommended for best color contrast) evenly onto the chilled crust. Freeze for 5 minutes until set, then add the next color layer. Repeat this process for all four colors, freezing 5 minutes between each layer.
- Chill until firm: Once all layers are assembled, place the pie in the freezer for 3 to 4 hours until fully solidified throughout.
- Serve: Remove from the freezer, top with additional whipped cream if desired, slice, and enjoy your festive Easter Jello-O Pie!
Notes
- Store leftovers covered in the refrigerator for up to 4 days.
- Do not freeze leftovers as gelatin texture declines after thawing.
- Adding food dye to the yellow and pink Jell-O layers enhances color vibrancy.
- Arrange colors to maximize contrast; for example, avoid placing pink against purple for best color pop.
- Use a food processor to mix graham cracker crumbs and butter for easier, more thorough blending.
- Jell-O layers may extend above the crust edges; this doesn't affect the pie sticking to the pan.
- A standard springform pan works best; a deeper one can be used but will yield less filled pie.
Nutrition
- Serving Size: 1 slice
- Calories: 300 kcal
- Sugar: 35 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
