Easy Layered Easter Jell-O Pie with Cream Cheese (Print version)
A no-bake Easter Jell-O pie with creamy pastel layers, cream cheese, whipped topping, and a graham cracker crust.
# Ingredients:
For the crust
01 -
1 deep-dish 9-inch graham cracker crust
For the creamy Jell-O layers
02 -
1 box (3 oz / 85 g) lemon Jell-O
03 -
1 box (3 oz / 85 g) berry blue Jell-O
04 -
1 box (3 oz / 85 g) grape Jell-O
05 -
3 cups (720 ml) boiling water, divided
06 -
1 1/2 cups (360 ml) cold water, divided
07 -
8 oz (225 g) cream cheese, softened and divided into thirds
08 -
1 1/2 cups (120 g) thawed whipped topping, divided
For decorating
09 -
1 cup (80 g) whipped topping or whipped cream
10 -
Pastel sprinkles, as needed
11 -
Mini candy eggs, as needed
# Instructions:
01 -
Whisk lemon Jell-O with 1 cup boiling water for about 2 minutes, until fully dissolved. Stir in 1/2 cup cold water and let it cool for 5 minutes.
02 -
Beat one-third of the softened cream cheese until smooth. Slowly mix in the cooled lemon gelatin, then fold in 1/2 cup whipped topping until even.
03 -
Pour the lemon mixture into the graham cracker crust. Refrigerate for 35-45 minutes, until the surface is partly set and barely jiggly.
04 -
Repeat the same process with berry blue Jell-O, 1 cup boiling water, 1/2 cup cold water, another third of the cream cheese, and 1/2 cup whipped topping. Pour gently over the lemon layer and chill for 35-45 minutes.
05 -
Repeat with grape Jell-O, the remaining boiling water, cold water, cream cheese, and whipped topping. Pour slowly over the blue layer.
06 -
Refrigerate the pie for at least 4 hours, or overnight, until fully set and sliceable.
07 -
Top with whipped topping, sprinkles, and mini candy eggs just before serving. Slice with a warm, wiped-clean knife for neat layers.
# Good to know:
01 -
No-bake recipe with about 4 1/2 hours of chilling time.
02 -
Best made in a deep-dish graham cracker crust to hold all three layers.
03 -
Decorate just before serving for the freshest look.