Jell-O Easter Pie (Print Version)
# Ingredients:
→ Crust
01 -
One 9-inch graham cracker crust (store-bought)
→ Jell-O Layers
02 -
1 box (3 oz) grape-flavored Jell-O
03 -
1 box (3 oz) blue raspberry Jell-O
04 -
1 box (3 oz) lemon-flavored Jell-O
05 -
3 cups cold water (1 cup for each Jell-O)
06 -
3 cups boiling water (1 cup for each Jell-O)
07 -
1½ cups thawed whipped topping
08 -
8 oz soft cream cheese
→ Decoration
09 -
Candy eggs in pastel colors
10 -
More whipped topping or cream
11 -
Sprinkles in soft, pastel colors
# Instructions:
01 -
Stir the lemon Jell-O into 1 cup of boiling water in a medium bowl until you don’t see any grains. Then pour in 1 cup of cold water and stir it up. Let it sit for about 5 minutes so it cools down a little.
02 -
Use a separate bowl to whip ⅓ of the softened cream cheese (around 2.5 oz) until creamy. Slowly pour in the cooled lemon mixture and beat it in. Gently stir in ½ cup whipped topping until it’s smooth and blended.
03 -
Spread the lemon cream blend into the graham crust, smoothing it out evenly. Place in the fridge for about 30 minutes, just until it firms up enough to hold the next layer.
04 -
While you wait for the lemon layer, mix 1 cup of boiling water with the blue raspberry Jell-O, then add 1 cup of cold water. Let this cool a bit. Beat another ⅓ of the cream cheese in a fresh bowl until it’s fluffy. Slowly add the blue Jell-O while mixing and fold in ½ cup of the whipped topping.
05 -
After the lemon layer is partly set, carefully add the blue mixture on top. Pour it slowly onto the back of a spoon held just above the lemon layer, so it spreads gently. Chill for another 30 minutes.
06 -
Create the grape layer the same way—mix the grape Jell-O with 1 cup of boiling water, stir in 1 cup of cold water, and let cool. Beat the remaining cream cheese in a fresh bowl, then mix the grape Jell-O in slowly. Add the last ½ cup of whipped topping and fold until smooth.
07 -
Gently spoon the grape mixture over the blue layer when it’s firm enough. Use the same back-of-spoon trick, and make sure the mixture isn’t hot, or it’ll melt the layers below.
08 -
Put the whole pie in the fridge for at least 4 hours or overnight, so the layers fully set and hold their shape.
09 -
Right before serving, decorate the top with whipped topping, colorful sprinkles, and a few candy eggs for a fun touch.
10 -
Keep the pie chilled when serving. For clean slices, dip a knife in hot water, dry it off, and slice carefully.
# Notes:
01 -
Let each layer cool and start to set before adding the next—being patient keeps layers neat.
02 -
Adding cream cheese makes the Jell-O smooth and creamy, and it also keeps the layers firm.
03 -
You could swap full-fat cream cheese and topping for lighter versions if you’d like.
04 -
Any leftovers can last, covered, in the fridge for up to three days.