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Easter Jello-O Pie

A delightful and colorful dessert perfect for Easter, reminiscent of home with its nostalgic flavors and light texture.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Crust
  • 2.5 cups Graham Cracker Crumbs
  • 12 tbsp Butter (1 and a half sticks)
Jello Mixtures
  • 1 pkg Pink Starburst Jell-O (a little under 2 ounces)
  • 1.5 oz Blue Jell-O (half Package)
  • 1.5 oz Yellow Jell-O (half Package)
  • 1.5 oz Purple Jell-O (half Package)
Liquid
  • 3 cups Boiling Water
  • 1.33 cups Cold Water (divided)
Whipped Cream
  • 16 oz Whipped Cream (divided)
Food Dye
  • to taste Yellow Food Dye (optional)
  • to taste Pink Food Dye (optional)

Method
 

Preparation
  1. Melt the butter in the microwave until fully liquefied.
  2. In a medium bowl, combine the graham cracker crumbs and melted butter, mixing until a thick, sand-like texture occurs.
  3. Press the mixture into the bottom and up the sides of a springform pan to form the crust; freeze until ready to add layers.
Jell-O Preparation
  1. Place each color of Jell-O powder in its own bowl, add 3/4 cup boiling water, and stir until the powder is fully dissolved.
  2. Add 1/3 cup cold water to each bowl and stir again. Chill the bowls of Jell-O in the fridge for 20-30 minutes until thickened but not solidified.
  3. Fold 4 ounces of whipped cream into each Jell-O bowl and mix until fully combined. Optionally, add food dye to the yellow and pink mixtures as desired.
Layering
  1. Spread the first color (yellow) into the crust and freeze for 5 minutes.
  2. Add the next color, freeze for another 5 minutes, and repeat until all colors are layered.
  3. Leave the pie in the freezer for 3-4 hours or until solidified.
Serving
  1. Top with whipped cream before serving, if desired, and enjoy.

Notes

Let the pie sit at room temperature for about 5–10 minutes before you slice for cleaner cuts. Store in the refrigerator or freezer depending on preference; it will last 2–3 days in the fridge and up to a week in the freezer.