Description
Easter Jello-O Pie is a vibrant and fun layered gelatin dessert perfect for festive occasions. This colorful pie features four distinct Jell-O flavors combined with whipped cream to create a creamy, refreshing treat set on a buttery graham cracker crust. Easy to assemble and visually stunning, this no-bake dessert is sure to be the centerpiece of your Easter celebrations.
Ingredients
Scale
Crust:
- 2½ cups graham cracker crumbs
- 12 tbsp butter (1½ 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 cups cold water, divided
- Yellow food dye (optional)
- Pink food dye (optional)
Instructions
- Prepare the crust: Melt the butter in the microwave until fully liquified. Mix the graham cracker crumbs with the melted butter in a medium bowl until the mixture has a thick, sand-like texture. Press the mixture into the bottom and up the sides of a springform pan to form the crust. Place the crust in the freezer until ready to add layers.
- Prepare each Jell-O layer: Place each color of Jell-O powder into separate small bowls. Add ¾ cup boiling water to each and stir until all granules dissolve. Then add ⅓ cup cold water to each bowl and stir again.
- Thicken the Jell-O: Refrigerate the Jell-O bowls for about 30 minutes or until thickened but not solid.
- Incorporate whipped cream: Add 4 ounces of whipped cream to each thickened Jell-O bowl. Vigorously mix until fully combined, which may take a couple of minutes per bowl. If desired, add yellow and pink food dye to enhance the colors and mix until uniform.
- Assemble the layers: Pour the first Jell-O color evenly over the crust. Return the pan to the freezer for 5 minutes to set. Repeat with the remaining colors, freezing for 5 minutes between each layer until all four colors are added.
- Chill the pie: Leave the pie in the freezer for 3 to 4 hours or until it is completely solidified throughout.
- Serve: Top with additional whipped cream if desired before serving. Enjoy your colorful Easter Jello-O Pie!
Notes
- Store leftover pie covered in the refrigerator for up to 4 days.
- Freezing this dessert is not recommended as gelatin texture changes upon thawing.
- Use food dye to make yellow and pink layers more vibrant if desired.
- Layer colors wisely; for best color contrast avoid placing pink directly on purple.
- Mixing graham crackers and butter in a food processor speeds up the crust preparation.
- It's normal for Jell-O layers to extend beyond the crust edge; it won't stick to the pan.
- A regular springform pan is recommended, but deeper pans can be used with less filling volume.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 280 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 35 mg
