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No-Bake Easter Jell-O Pie

A delightful and easy No-Bake Easter Jell-O Pie featuring a strawberry-flavored filling, set in a crunchy graham cracker crust, perfect for spring celebrations.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Crust
  • 1 9-inch pre-made graham cracker pie crust A good crunch is essential.
Filling
  • 1 package strawberry Jell-O gelatin (3 ounces) Can substitute with raspberry or cherry for different flavor.
  • 2/3 cup boiling water Used to dissolve the Jell-O.
  • 1 cup ice cubes To cool down the gelatin mixture.
  • 1/2 cup cold milk
  • 1 container whipped topping (8 ounces, such as Cool Whip, thawed) Provides the light, fluffy texture.
Garnish
  • 1/2 cup whipped cream For piping around the edges.
  • 1/3 cup pastel candy eggs Decorate the top.
  • 2 tablespoons Easter sprinkles Add festive color.

Method
 

Preparation
  1. In a mixing bowl, whisk the strawberry Jell-O powder with the boiling water until completely dissolved.
  2. Add the ice cubes and stir until the gelatin mixture begins to thicken slightly. Remove any remaining ice pieces if they have not fully melted.
  3. Stir in the cold milk until fully combined.
  4. Gently fold in the whipped topping until the mixture becomes light, fluffy, and evenly pink.
  5. Pour the filling into the graham cracker crust and smooth the top with a spatula.
Setting
  1. Refrigerate the pie for at least 4 hours or until fully set.
Serving
  1. Before serving, pipe whipped cream around the edges of the pie. Decorate with pastel candy eggs and sprinkle colorful Easter sprinkles over the top.
Storage
  1. Keep the pie covered in the refrigerator for up to 3 days. The first 24 hours are when the texture is most ethereal.
  2. Avoid freezer storage as the whipped topping and gelatin do not survive freezing without losing texture.

Notes

For extra texture, sprinkle crushed graham crackers or cookie crumbs over the whipped cream. For neater slices, dip a knife in hot water and wipe between cuts.