Easter Jell-O Pie
Ingredients:
1 pre-made graham cracker crust
1 (3 oz) box lemon Jell-O
1 (3 oz) box grape Jell-O
1 (3 oz) box berry blue Jell-O
3 cups boiling water (1 cup per Jell-O flavor)
3 cups cold water (1 cup per Jell-O flavor)
8 oz cream cheese, softened
1 ½ cups whipped topping
Whipped cream, pastel sprinkles, and candy eggs for decoration
Directions:
Prepare the Jell-O layers: In three separate bowls, dissolve each Jell-O flavor in 1 cup of boiling water. Stir until fully dissolved, then add 1 cup of cold water to each. Let them cool slightly at room temperature.
Make the creamy filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gently fold in the whipped topping until well combined.
Layer the Jell-O: Divide the cream cheese mixture into three equal portions. Stir one portion into each bowl of cooled Jell-O until smooth.
Assemble the pie: Pour one Jell-O mixture into the graham cracker crust and refrigerate for 30 minutes, or until slightly set. Repeat the process with the second and third layers, allowing each to set before adding the next.
Chill the pie: Once all layers are added, refrigerate for at least 4 hours, or until completely set.
Decorate: Before serving, top with whipped cream, pastel sprinkles, and candy eggs for a festive Easter touch. Slice and enjoy!
Prep Time: 15 minutes | Chill Time: 4 hours 30 minutes | Total Time: 4 hours 45 minutes
Kcal: 290 kcal | Servings: 8 slices
Tips:
For a fun twist, swap out Jell-O flavors for different color combinations.
Use a piping bag for a neat whipped cream topping before serving.
