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Easter Jell-O Pie

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A playful, pastel dessert featuring layers of lemon, grape, and berry blue Jell-O, complemented by a creamy filling and a crunchy graham cracker crust.

Ingredients

Scale
  • 1 pre-made graham cracker crust
  • 1 (3 oz) box lemon Jell-O
  • 1 (3 oz) box grape Jell-O
  • 1 (3 oz) box berry blue Jell-O
  • 3 cups boiling water
  • 3 cups cold water
  • 8 oz cream cheese, softened
  • 1 1/2 cups whipped topping
  • Whipped cream for garnish
  • Pastel sprinkles
  • Candy eggs for decoration

Instructions

  1. Prepare three separate bowls, one for each Jell-O flavor. In each bowl pour 1 cup of boiling water over the 3 oz Jell-O box and stir until completely dissolved.
  2. Add 1 cup of cold water to each bowl and stir to combine. Let the Jell-O mixtures cool for 5 to 10 minutes.
  3. Beat 8 oz softened cream cheese in a mixing bowl until smooth and free of lumps.
  4. Fold 1 1/2 cups whipped topping into the cream cheese until light and fluffy.
  5. Divide the cream cheese mixture into three equal portions and stir one portion into each cooled Jell-O bowl.
  6. Pour the lemon Jell-O and cream cheese mixture into the graham cracker crust for the first layer. Refrigerate for 30 minutes.
  7. Pour the grape Jell-O and cream cheese mixture on top of the lemon layer. Chill for another 30 minutes.
  8. Pour the berry blue Jell-O and cream cheese mixture over the grape layer. Chill for an additional 30 minutes.
  9. Refrigerate the pie for at least 4 hours until all layers are fully set.
  10. Decorate with whipped cream, pastel sprinkles, and candy eggs before serving.

Notes

Store the pie in the refrigerator for up to 3 days. Freezing is not recommended.

Nutrition

Keywords: Easter, Jell-O, dessert, spring, colorful, pie

Find it online: https://easydessertideas.com/easter-jello-pie/