Description
A colorful and creamy Easter Jello-O Pie featuring four vibrant layers of flavored gelatin combined with whipped cream, set in a buttery graham cracker crust. Perfect for festive gatherings and spring celebrations.
Ingredients
Scale
Crust:
- 2½ cups graham cracker crumbs
- 12 tbsp butter (1 ½ sticks)
Filling:
- ½ package Pink Starburst Jell-O (a little under 2 ounces)
- 1½ ounces Blue Jell-O (½ package)
- 1½ ounces Yellow Jell-O (½ package)
- 1½ ounces Purple Jell-O (½ package)
- 16 ounces whipped cream, divided
- 3 cups boiling water
- 1⅓ cups cold water, divided
- Yellow food dye (optional)
- Pink food dye (optional)
Instructions
- Melt Butter and Prepare Crust: Melt the butter in the microwave until fully liquified. Combine the graham cracker crumbs and melted butter in a medium bowl and mix until a thick, sand-like texture forms.
- Form Crust: Press the crumb mixture evenly into the bottom and up the sides of a springform pan. Pack down firmly and place the crust in the freezer until ready to add layers.
- Dissolve Jell-O Powder: Divide each color of Jell-O powder into separate small bowls. Add ¾ cup boiling water to each and stir until completely dissolved with no graininess.
- Add Cold Water: Stir ⅓ cup cold water into each bowl of dissolved Jell-O.
- Chill Jell-O Mixtures: Place the bowls in the refrigerator for 30 minutes to thicken—do not let them solidify.
- Combine with Whipped Cream: Add 4 ounces whipped cream to each thickened Jell-O bowl and mix vigorously until fully combined, about one to two minutes per bowl.
- Add Food Dye (Optional): Stir in yellow and pink food dye to the corresponding Jell-O mixtures for brighter colors, mixing until no streaks remain.
- Layer the Pie: Spread the first Jell-O color evenly over the crust. Freeze the pie for 5 minutes. Repeat layering each color with 5-minute freezes in between until all four colors are layered.
- Final Chill: Freeze the assembled pie for 3 to 4 hours until completely solidified.
- Serve: Top with additional whipped cream if desired before serving. Enjoy your festive Easter Jello-O Pie!
Notes
- Store leftovers covered in the refrigerator for up to 4 days.
- Do not freeze the finished pie as the gelatin texture will degrade upon thawing.
- Add food dye to yellow and pink layers to enhance color vibrancy.
- Plan color layering carefully to optimize color contrast; avoid placing pink on top of purple for best results.
- To speed up crust preparation, pulse graham crackers and butter in a food processor.
- It's acceptable if Jell-O layers extend beyond the crust edges; it won’t stick to the pan.
- A regular springform pan is ideal; a deeper pan can be used but will have less filling height.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
