Description
This colorful Easter Jello-O Pie features vibrant layers of flavored gelatin swirled with whipped cream, set on a buttery graham cracker crust. Perfect as a festive, light dessert that’s both fun to make and visually stunning for holiday 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: Heat the butter in the microwave until completely liquified, making it easy to mix with the graham cracker crumbs.
- Prepare Crust Mixture: Combine the graham cracker crumbs and melted butter in a medium bowl and stir until the texture resembles thick sand.
- Form Crust: Press the crumb mixture firmly into the bottom and up the sides of a springform pan to create an even crust layer.
- Chill Crust: Place the crust in the freezer while preparing the Jell-O layers to help it set and hold its shape.
- Mix Jell-O Powders: Divide each Jell-O powder into its own small bowl. Add ¾ cup boiling water to each and stir well until completely dissolved with no granules left.
- Add Cold Water: Pour ⅓ cup cold water into each Jell-O bowl and stir again for proper consistency.
- Thicken Jell-O: Refrigerate the bowls for 30 minutes until the Jell-O thickens slightly but is not solidified.
- Combine with Whipped Cream: Add 4 ounces of whipped cream to each thickened Jell-O bowl and mix vigorously until fully blended, resulting in a creamy gelatin layer.
- Add Food Coloring: If desired, stir yellow and pink food dyes into the respective Jell-O mixtures until the color is uniform and vibrant.
- Layer Jell-O: Pour the first Jell-O layer evenly over the crust. Freeze for 5 minutes to set before adding the next layer.
- Repeat Layering: Repeat adding each color layer, freezing for 5 minutes between layers to achieve distinct, colorful bands.
- Freeze Pie: Leave the pie in the freezer for 3 to 4 hours or until completely solidified through all layers.
- Serve: Top with remaining whipped cream if desired before serving and enjoy this festive Easter treat.
Notes
- Store leftovers covered in the refrigerator for up to 4 days to maintain freshness.
- Do not freeze leftovers as the gelatin texture changes and becomes undesirable when thawed.
- Use food dye to enhance the yellow and pink Jell-O colors for better visual pop.
- Color layering order matters; avoid placing pink directly on purple to ensure vibrant contrast.
- Mix graham cracker crumbs and butter in a food processor for faster and more even mixing.
- The Jell-O layers can overflow slightly beyond the crust edges and won't stick to the pan, so don't worry about neat edges.
- A standard springform pan is best; deeper pans can be used but won’t fill as much.
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 35 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 30 mg
