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 occasions, this dessert offers a fun twist on traditional jello, with smooth creamy textures and bright pastel colors.
Ingredients
Scale
Crust
- 2 1/2 cups graham cracker crumbs
- 12 tbsp butter (1 1/2 sticks)
Filling
- 1/2 package Pink Starburst Jell-O (a little under 2 ounces)
- 1 1/2 ounces Blue Jell-O (1/2 package)
- 1 1/2 ounces Yellow Jell-O (1/2 package)
- 1 1/2 ounces Purple Jell-O (1/2 package)
- 16 ounces whipped cream, divided
- 3 cups boiling water
- 1 1/3 cups cold water, divided
- Yellow food dye (optional)
- Pink food dye (optional)
Instructions
- Melt Butter: Melt the butter in the microwave until fully liquified to prepare for the crust.
- Mix Crust: Combine the graham cracker crumbs and melted butter in a medium bowl and mix until it achieves a thick, sandy texture.
- Form Crust: Press the crumb mixture into the bottom and up the sides of a springform pan evenly. Pack it down firmly.
- Freeze Crust: Place the crust in the freezer until ready to add the Jello layers.
- Prepare Jell-O Layers: Place each Jell-O powder color in separate small bowls. Add 3/4 cup boiling water to each and stir until fully dissolved with no graininess.
- Add Cold Water: Add 1/3 cup cold water to each bowl and stir once more to combine.
- Chill Jell-O: Refrigerate the prepared Jell-O bowls for 30 minutes until they thicken but are not solid.
- Combine with Whipped Cream: To each bowl, add 4 ounces of whipped cream and vigorously mix until fully incorporated.
- Add Food Dye: If desired, add yellow and pink food dye to enhance color vibrancy; stir until fully blended with no streaks.
- Layer Jell-O in Crust: Pour the first color (e.g., yellow) evenly over the crust. Freeze for 5 minutes to set. Repeat with remaining colors, freezing 5 minutes between each layer.
- Freeze Pie: After all layers are added, freeze the pie for 3 to 4 hours until completely solidified.
- Serve: Top with additional whipped cream if desired before serving and enjoy your festive Easter Jello-O Pie!
Notes
- Store leftover pie covered in the refrigerator for up to 4 days.
- Avoid freezing the assembled pie as gelatin texture changes negatively after freezing and thawing.
- Add a few drops of yellow and pink food dye to brighten those colors if they appear pale.
- Be strategic with layering colors; for example, pink does not contrast well against purple, so place layers accordingly for the best visual effect.
- Use a food processor to mix graham cracker crumbs and butter quickly and evenly if desired.
- Jell-O layers might extend beyond the crust edges; this will not affect removal or presentation.
- A standard springform pan is recommended, but a deeper pan can be used with adjusted quantities for less fill.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
