Description
This vibrant Easter Jello-O Pie is a festive layered dessert combining colorful Jell-O flavors swirled with whipped cream, set atop a buttery graham cracker crust. Perfectly chilled and creamy, it brings a fun, fruity twist to your holiday table with layers of yellow, pink, blue, and purple gelatin that are lightened with whipped cream and beautifully presented in a springform pan.
Ingredients
Scale
Crust
- 2½ cups Graham Cracker Crumbs
- 12 tbsp Butter (1½ sticks), melted
Jello Layers
- ½ package (a little under 2 ounces) Pink Starburst Jell-O
- 1½ ounces (½ package) Blue Jell-O
- 1½ ounces (½ package) Yellow Jell-O
- 1½ ounces (½ package) Purple Jell-O
- 3 cups Boiling Water (divided, ¾ cup per Jell-O color)
- 1â…“ cup Cold Water (divided, â…“ cup per Jell-O color)
- 16 ounces Whipped Cream (divided, 4 ounces per Jell-O color)
- Yellow Food Dye (optional)
- Pink Food Dye (optional)
Topping
- Additional Whipped Cream, for garnish (optional)
Instructions
- Melt Butter: Melt your butter in the microwave until fully liquified, ensuring it’s ready to bind the crust ingredients.
- Make Crust Mixture: In a medium bowl, combine the graham cracker crumbs with the melted butter. Mix until the texture resembles thick, damp sand.
- Press Crust: Press the crumb mixture evenly into the bottom and up the sides of a springform pan, packing it firmly to create the pie crust.
- Freeze Crust: Place the crust in the freezer to chill until you’re ready to add the Jello layers, helping it set firmly.
- Prepare Jello Mixtures: Separate each Jell-O flavor powder into its own small bowl. Pour ¾ cup boiling water into each and stir thoroughly until no granules remain.
- Add Cold Water: Stir â…“ cup cold water into each bowl of dissolved Jell-O to complete the gelatin solution.
- Thicken Jello: Refrigerate the Jell-O bowls for 20-30 minutes, just until thickened but not fully solidified, aiming for a pudding-like consistency.
- Mix in Whipped Cream: Add 4 ounces of whipped cream to each thickened Jell-O bowl. Vigorously stir to fully combine, creating creamy gelatin layers.
- Color Adjustment: If desired, stir in a few drops of yellow or pink food dye into the respective Jell-O mixtures until the colors are vibrant and consistent.
- Layer Jello in Crust: Pour the first Jello color (commonly yellow) onto the chilled crust, spreading evenly. Freeze for 5 minutes to set before adding the next color. Repeat this layering and freezing process until all four Jello layers are set.
- Chill Pie: Freeze the assembled pie for 3-4 hours or until it is fully solidified throughout.
- Serve: Remove the pie from the freezer, optionally top with additional whipped cream, slice, and enjoy your colorful Easter treat!
Notes
- Ensure each Jello layer is thickened but not too solid before adding whipped cream for smooth, creamy texture.
- Layering and freezing between each Jello addition prevents colors from mixing for distinct, pretty stripes.
- This pie keeps well wrapped in the refrigerator or freezer—thaw slightly before serving if frozen solid.
- Use a springform pan for easy removal of the pie without damaging the layers.
- Optional food dyes help intensify the color of yellow and pink Jell-O for a more vibrant pie.
