Spring Jell-O Layers (Print Version)

# Ingredients:

→ Crust

01 - 1 ready-to-use 9-inch graham cracker crust

→ Jell-O Layers

02 - One small (3 oz) packet of lemon-flavored Jell-O mix
03 - One small (3 oz) packet of berry blue Jell-O mix
04 - One small (3 oz) packet of grape Jell-O mix
05 - Three cups hot boiling water, divided across Jell-O flavors (1 cup for each)
06 - Three cups chilled water, divided across Jell-O flavors too (1 cup for each)
07 - 8 oz of softened cream cheese (leave it at room temperature)
08 - 1 and 1/2 cups of thawed whipped topping

→ Decoration

09 - More whipped topping or whipped cream for garnish
10 - Cute pastel-colored sugar sprinkles
11 - Mini candy eggs for a festive touch

# Instructions:

01 - Grab a medium-sized bowl and mix the lemon-flavored Jell-O with 1 cup of hot water. Stir for around 2 minutes until everything fully dissolves. Stir in 1 cup of cold water and let it cool off for at least 5 minutes so it’s not too hot.
02 - In another bowl, whip about 1/3 of that softened cream cheese (around 2.5 ounces) until it’s nice and smooth. Slowly add the slightly cooled lemon Jell-O mix and blend until nicely combined. Now fold in half a cup of the whipped topping until it’s an even creamy yellow with no streaks.
03 - Pour that lemon cream mixture right into the graham cracker crust and spread it out evenly. Pop it in the fridge for a good 30 minutes or until the layer is firm enough to hold the next one.
04 - While the lemon layer is firming up, prepare the berry blue Jell-O the same way! Dissolve the mix in 1 cup of hot water, then add 1 cup of cold water, and let it cool for a few minutes. Beat another 1/3 of the cream cheese until it’s smooth, then mix in the blue Jell-O slowly. Finally, fold in another half cup of whipped topping.
05 - When the lemon layer is partially set, pour the blue mixture carefully on top. Use the back of a spoon to help it flow gently and avoid breaking the layer underneath. Stick it back in the fridge for 30 minutes.
06 - Do the same as before with the grape Jell-O—1 cup of hot water, 1 cup of cold water, cool it a bit, then beat the last bit of cream cheese and mix it with the cooled grape Jell-O. Fold in the last 1/2 cup of whipped topping.
07 - When the blue layer has firmed up enough, carefully add the grape mixture on top using the same spoon trick to keep everything clean. Be sure the mixture has cooled completely so it doesn’t melt into the earlier layers.
08 - Chill the whole pie in the fridge for at least 4 hours or overnight so every layer is completely solid and ready to go.
09 - Right before serving, add some flair with extra whipped cream, pastel sprinkles, and candy eggs for that perfect holiday vibe.
10 - Cut the pie into slices while it’s cold. For smooth cuts, dip a knife into hot water, dry it off, and slice carefully. Share and enjoy!

# Notes:

01 - Don’t rush it! Let each layer firm up enough before adding the next for clean lines.
02 - The cream cheese not only adds creaminess but also keeps the layers sturdier, so they don’t wiggle too much.
03 - Swap in low-fat cream cheese and lite whipped topping to lighten things up if you want.
04 - Wrap leftovers tightly and keep them in the fridge for up to 3 days.

Back