Description
This colorful Easter Jello-O Pie features vibrant layered gelatin in pink, blue, yellow, and purple hues set in a buttery graham cracker crust. Each layer is whipped with cream for a light and creamy texture, creating a festive and delightful dessert perfect for Easter celebrations or any springtime occasion.
Ingredients
Scale
Crust
- 2½ cups graham cracker crumbs
- 12 tbsp butter (1 ½ sticks), melted
Filling
- ½ package Pink Starburst Jell-O (approximately 1.9 ounces)
- 1½ ounces Blue Jell-O (½ package)
- 1½ ounces Yellow Jell-O (½ package)
- 1½ ounces Purple Jell-O (½ package)
- 16 ounces whipped cream, divided
- 3 cups boiling water
- 1⅓ cups cold water, divided
- Yellow food dye (optional)
- Pink food dye (optional)
Instructions
- Prepare the crust: Melt the butter completely in the microwave. In a medium bowl, combine the graham cracker crumbs with the melted butter and mix until the texture resembles thick sand.
- Form the crust: Press the crumb mixture into the bottom and up the sides of a springform pan, packing it firmly. Place the crust in the freezer until you are ready to add the Jell-O layers.
- Mix Jell-O powders: Place each color of Jell-O powder in its own small bowl. Add ¾ cup boiling water to each and stir until the powder is fully dissolved and no graininess remains.
- Add cold water: Pour ⅓ cup cold water into each bowl and stir again for thorough mixing.
- Chill to thicken: Place the bowls in the refrigerator for 30 minutes or until the gelatin thickens but does not solidify.
- Incorporate whipped cream: Add 4 ounces of whipped cream into each bowl of thickened Jell-O and vigorously mix until fully combined and smooth, which may take a couple of minutes per bowl.
- Add food dye (optional): If desired, stir in yellow or pink food dye to the respective bowls to achieve brighter, more vibrant colors.
- Layer the pie: Pour the first Jell-O color evenly over the chilled crust. Freeze for 5 minutes, then add the second layer. Repeat freezing for 5 minutes between each subsequent color layer. Continue until all four colors have been added.
- Set the pie: Freeze the pie for 3 to 4 hours until completely firm and fully set through all layers.
- Serve: Optionally top with additional whipped cream before serving. Enjoy your festive Easter Jello-O Pie!
Notes
- Store leftovers covered in the refrigerator for up to 4 days.
- Freezing the pie is not recommended as gelatin’s texture changes upon thawing.
- Using food dye can enhance the yellow and pink colors that tend to be lighter.
- Consider layering colors thoughtfully for the best visual contrast; for example, pink does not show well against purple.
- You can use a food processor to combine crust ingredients quickly and evenly.
- The Jell-O may extend beyond the top edge of the crust, which is normal and won’t cause sticking to the pan.
- A standard springform pan is suggested; a deeper pan can be used but will not fill as fully.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 250 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
