Description
Easter Jello-O Pie is a colorful, layered dessert featuring multiple flavors of Jell-O combined with whipped cream and set in a buttery graham cracker crust. This festive treat is perfect for spring celebrations and offers a light, creamy texture with vibrant pastel colors that delight the eyes and palate.
Ingredients
Scale
Crust:
- 2 1/2 cups graham cracker crumbs
- 12 tbsp butter (1 1/2 sticks), melted
Filling:
- 1/2 package Pink Starburst Jell-O (a little under 2 ounces)
- 1 1/2 ounces Blue Jell-O (1/2 package)
- 1 1/2 ounces Yellow Jell-O (1/2 package)
- 1 1/2 ounces Purple Jell-O (1/2 package)
- 16 ounces whipped cream, divided
- 3 cups boiling water
- 1 1/3 cups cold water, divided
- Yellow food dye (optional)
- Pink food dye (optional)
Instructions
- Make the crust: Melt the butter in the microwave until fully liquefied. Combine the graham cracker crumbs and melted butter in a medium bowl and mix until the texture resembles thick, wet sand.
- Form the crust: Press the graham cracker mixture into the bottom and up the sides of a springform pan to create an even crust layer. Place the pan in the freezer until ready to use.
- Prepare Jell-O layers: Place each Jell-O powder color in separate small bowls. Add 3/4 cup boiling water to each and stir until fully dissolved with no granules remaining.
- Add cold water: Stir 1/3 cup cold water into each bowl of dissolved Jell-O once more.
- Chill Jell-O: Refrigerate the bowls for 30 minutes, until the mixture is thickened but not solid.
- Combine with whipped cream: Add 4 ounces of whipped cream to each Jell-O bowl and vigorously mix until fully combined, about 1-2 minutes per bowl.
- Add food coloring: If desired, add yellow or pink food dye to the corresponding Jell-O bowls and stir until color is uniform and to your preferred shade.
- Layer the pie: Pour the first color layer evenly over the chilled crust. Return the pan to the freezer for 5 minutes to set slightly. Repeat this layering and chilling process for each of the four colors until all layers are added.
- Freeze to set: Leave the completed pie in the freezer for 3 to 4 hours or until fully solidified throughout.
- Serve: Optionally top with additional whipped cream before serving. Slice and enjoy your vibrant Easter Jello-O Pie!
Notes
- Store leftover pie covered in the refrigerator for up to 4 days.
- Avoid freezing the pie as gelatin texture changes negatively when frozen and thawed.
- Adding food dye to the yellow and pink layers enhances color vibrancy for a more striking dessert.
- Arrange layers thoughtfully to maximize visual contrast; for example, avoid placing pink directly over purple for better color pop.
- Use a food processor to mix the crust ingredients more quickly and evenly if preferred.
- The Jell-O layers may slightly overflow the crust edges; this will not stick to the pan and is natural.
- A standard springform pan works best to achieve proper pie depth and layering.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 250 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
