Easter Jell-O Pie (Print Version)
# Ingredients:
→ Crust
01 -
One ready-to-use 9-inch graham cracker base
→ Jell-O Layers
02 -
1 box (3 oz) of grape-flavored Jell-O
03 -
1 box (3 oz) of lemon-flavored Jell-O
04 -
1 box (3 oz) of berry-blue Jell-O
05 -
3 cups of hot water, divided (1 cup for each flavor)
06 -
3 cups of chilled water, divided (1 cup for each flavor)
07 -
8 ounces of cream cheese, at room temperature
08 -
1½ cups of thawed whipped topping
→ Decoration
09 -
Whipped cream or topping for garnish
10 -
Pastel-colored sprinkles
11 -
Tiny chocolate eggs
# Instructions:
01 -
Stir the lemon Jell-O into 1 cup of boiling water in a bowl, mixing for a couple of minutes until it's fully dissolved. Add 1 cup of chilled water, stir again, and allow the liquid to sit for 5 minutes to cool off slightly.
02 -
Soften ⅓ of the cream cheese (around 2.5 ounces) in another bowl and beat until smooth. Gradually add the slightly cooled lemon mixture while mixing until smooth. Gently fold in ½ cup of whipped topping until fully mixed.
03 -
Pour the lemon mixture evenly into the graham cracker base. Chill in the fridge for about 30 minutes, long enough for it to firm up a bit.
04 -
While waiting for the lemon layer to set, dissolve the berry blue Jell-O in 1 cup of boiling water. Add 1 cup of cold water to cool it. Beat another ⅓ of the cream cheese in a bowl until smooth, slowly adding the cooled blue mix. Gently fold in another ½ cup of whipped topping.
05 -
Check that the lemon layer is firm. Carefully pour the blue mixture on top by letting it slide gently off the back of a spoon while near the surface. Return the pie to the fridge for another 30 minutes.
06 -
Using the same process, mix the grape Jell-O with 1 cup of boiling water, followed by 1 cup of cold water. Whip up the remaining cream cheese, slowly combine it with the slightly cooled grape mixture, and fold in the final ½ cup of whipped topping.
07 -
Once the blue layer is semi-set, carefully add the grape layer on top. Let the mixture cool completely before pouring to avoid melting the setup below.
08 -
Put the pie back in the fridge and leave it there for at least 4 hours or even overnight to ensure the layers are fully firmed up.
09 -
Right before serving, add some whipped cream on top and sprinkle over pastel decorations. Place small chocolate eggs for an added touch.
10 -
Cut into slices and serve cold. For the cleanest cuts, dip a sharp knife in hot water, dry it off, and slice through.
# Notes:
01 -
For neat, defined layers, be sure to let each one get semi-set before pouring on the next.
02 -
Cream cheese creates a creamy texture for each layer and keeps the Jell-O more stable and mousse-like.
03 -
To cut back on calories, use low-fat cream cheese and whipped topping.
04 -
You can store leftovers in the fridge with a cover for up to three days.