Description

This colorful Easter Jello-O Pie is a fun, festive dessert perfect for spring celebrations. Layers of flavored gelatin combined with whipped cream create a creamy, fluffy filling set in a buttery graham cracker crust. Optional food coloring enhances the pastel hues, making it vibrant and eye-catching. The pie is chilled until fully set, then topped with whipped cream for a delightful finish.

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 cups Cold Water, divided
Yellow Food Dye (optional)
Pink Food Dye (optional)

Crust:

2½ cups Graham Cracker Crumbs
12 tbsp Butter (1 ½ sticks), melted

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Instructions

Melt Butter and Prepare Crust: Melt the butter completely in the microwave until fully liquified. In a medium bowl, combine graham cracker crumbs and melted butter, mixing until a thick, sand-like texture forms.
Form Crust: Press the mixture firmly 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 the Jell-O layers.
Prepare Gelatin Mixtures: Divide each flavor of Jell-O powder into separate small bowls. Add ¾ cup boiling water to each and stir until completely dissolved with no graininess. Then stir in ⅓ cup cold water to each bowl.
Thicken Gelatin: Place the bowls in the refrigerator for about 30 minutes, checking to ensure the gelatin thickens but does not fully solidify.
Combine with Whipped Cream: Add 4 ounces of whipped cream to each thickened gelatin bowl, vigorously stirring until fully combined and smooth. Add yellow and pink food dye at this point if using, mixing until desired color is achieved.
Layer the Pie: Pour the first color layer evenly over the crust. Return the pie to the freezer for 5 minutes. Repeat this layering process with the remaining colors, freezing 5 minutes between each layer.
Chill Until Set: Leave the assembled pie in the freezer for 3 to 4 hours until fully solidified throughout.
Serve: Optionally top the pie with remaining whipped cream before slicing and enjoying.

Notes

Store leftovers covered in the refrigerator for up to 4 days.
Avoid freezing leftovers as gelatin texture changes once thawed.
Adding food dye to yellow and pink gelatin helps brighten these pastel colors.
Plan color layers to maximize contrast; avoid placing similar colors adjacent to keep colors vibrant.
You can mix graham cracker crumbs and melted butter in a food processor for a more even crust.
It's okay if Jell-O layers extend above the crust edge; the mixture will not stick to the pan.
The recipe works well with a standard springform pan; a deeper pan will result in less filling height.

Nutrition

Serving Size: 1 slice
Calories: 280 kcal
Sugar: 28 g
Sodium: 130 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