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Easter Jell-O Pie
A colorful, three-layer no-bake dessert with creamy pastel layers of lemon, blue, and grape Jell-O mixed with cream cheese in a graham cracker crust.
Ingredients
→ Crust
1 pre-made graham cracker crust (9-inch)
→ Jell-O Layers
1 (3 oz) box lemon Jell-O
1 (3 oz) box berry blue Jell-O
1 (3 oz) box grape Jell-O
3 cups boiling water (1 cup per Jell-O flavor)
3 cups cold water (1 cup per Jell-O flavor)
8 oz cream cheese, softened
1½ cups whipped topping, thawed
→ Decoration
Extra whipped cream or whipped topping
Pastel sprinkles
Small candy eggs
Instructions
In a medium bowl, dissolve the lemon Jell-O in 1 cup of boiling water, stirring for about 2 minutes until completely dissolved. Add 1 cup of cold water and stir. Let the mixture cool slightly for about 5 minutes.
In a separate bowl, beat ⅓ of the softened cream cheese (about 2.5 oz) until smooth. Gradually add the slightly cooled lemon Jell-O mixture, beating until well combined. Fold in ½ cup of the whipped topping until no white streaks remain.
Pour the lemon cream mixture into the graham cracker crust, spreading evenly. Refrigerate for 30 minutes or until the layer is partially set (it should be firm enough that the next layer won't break through).
While the first layer is setting, dissolve the berry blue Jell-O in 1 cup of boiling water. Add 1 cup of cold water and let cool slightly. Beat another ⅓ of the cream cheese until smooth, then gradually mix in the blue Jell-O. Fold in ½ cup of whipped topping.
Once the lemon layer is partially set, gently pour the blue layer over it. To prevent breaking through the lemon layer, pour the mixture over the back of a spoon held just above the surface, allowing it to flow gently onto the first layer. Refrigerate for another 30 minutes.
Repeat the process with the grape Jell-O, dissolving it in 1 cup of boiling water, adding 1 cup of cold water, and letting it cool slightly. Beat the remaining cream cheese, mix in the grape Jell-O, and fold in the remaining ½ cup of whipped topping.
Once the blue layer is partially set, carefully pour the grape mixture over it using the back-of-spoon method. Make sure the mixture is completely cooled before pouring to avoid melting the previous layers.
Refrigerate the pie for at least 4 hours or overnight until all layers are completely set and firm.
Just before serving, top the pie with additional whipped cream, pastel sprinkles, and candy eggs for a festive Easter look.
Slice and serve chilled. For clean slices, dip a sharp knife in hot water, wipe dry, and then cut the pie.
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