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Easter Jell-O Pie

A vibrant, layered pie made with Jell-O and whipped cream, nestled in a buttery graham cracker crust, perfect for spring celebrations.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Celebration, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 1/2 cups Graham Cracker Crumbs Use finely crushed crumbs for the best texture.
  • 12 tbsp Butter 1 1/2 sticks of butter, melted.
For the Jell-O layers
  • 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 for layering and topping.
  • 3 cups Boiling Water
  • 1 1/3 cups Cold Water Divided.
  • Yellow Food Dye Optional for color.
  • Pink Food Dye Optional for color.

Method
 

Preparation of the crust
  1. Melt the butter in the microwave until fully liquified.
  2. Combine the graham cracker crumbs and melted butter in a medium bowl and mix until a thick, sand texture forms. The mixture should clump when pressed.
  3. Place the mixture in a springform pan and spread it across the bottom and up the sides, pressing it down to pack it in.
  4. Chill the crust in the freezer until ready to add layers.
Preparation of Jell-O layers
  1. In separate small bowls, place each color of Jell-O powder and add 3/4 cup boiling water to each bowl; stir until no graininess remains.
  2. Add 1/3 cup cold water to each bowl and stir again.
  3. Place bowls in the fridge for 20-30 minutes until thickened but not solidified.
  4. Add 4 ounces of whipped cream to each Jell-O bowl and vigorously mix until fully combined.
  5. If using food dye, add it to the yellow and pink Jell-O and mix until evenly colored.
Layering
  1. Spread the first color (yellow) in the crust, then freeze for 5 minutes. Repeat with remaining colors, freezing in between layers.
  2. Leave the pie in the freezer for 3-4 hours or until completely solidified.
Serving and storage
  1. Remove the springform ring and let the pie sit at room temperature for 5–10 minutes before slicing.
  2. Use a sharp, hot knife, warmed under running water, to make clean cuts.
  3. Serve chilled and enjoy.
  4. Store the pie tightly covered in the refrigerator for up to 3 days.
  5. For longer storage, freeze the whole pie wrapped in plastic and foil for up to 2 weeks.

Notes

Work in small batches to prevent thickening Jell-O from setting too quickly. Chill bowls and utensils beforehand to slow setting. Press the crust firmly; a cold crust is less likely to crumble when sliced.