This no-bake easy-to-make Easter Jello-Pie is a light and refreshing way to layer pretty pastel colors in a graham cracker crust. It takes only 15 minutes to prepare the pie filling, simply using 4 flavors of fruity jello, cool whip, and water that pile high into a buttery crumb crust.

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Easy Jell-O Pie

This Easter Jello-Pie recipe makes it so quick and easy to turn a boring bowl of jello into a fluffy, flavorful, fun-to-eat treat.

Simply mix your cool whip into your favorite festive, multi-flavored jello and stack the fruity layers of creamy filling atop a homemade buttery graham cracker crust. It tastes great and is a perfectly striped pastel pie for Easter and a delicious dessert all year round.

For more delicious no-bake Jell-O desserts, check out my simple Strawberry Cool Whip Pie and Orange Creamsicle Pie recipes.

Why We Love This Easter Jell-O Pie Recipe

  • Quick and easy to make, especially because it is no-bake.
  • Uses a few simple ingredients to create a multi-layered sweet treat.
  • A fluffy, fruity filling is so pretty when piled into a graham cracker crust.
  • Delicious dessert that can be customized with your favorite flavored gelatin.
  • Creamy, cool, and refreshing.
  • Perfect pie for Easter or a summertime picnic or potluck.
easter jello pie on a plate

Ingredients

  • ยฝ package Pink Starburst Jell-O (a little under 2 ounces)
  • 1ยฝ ounces Blue Jell-O (ยฝ Package)
  • 1ยฝ ounces Yellow Jell-O (ยฝ Package)
  • 1ยฝ ounces Purple Jell-O (ยฝ Package)
  • 16 ounces Whipped Cream
  • 3 cups Boiling Water
  • 1โ…“ cup Cold Water
  • Yellow Food Dye (optional)
  • Pink Food Dye (optional)

Substitutions and Additions

  • Tasty Toppings: Top your pie with fresh berries, jelly beans, mini chocolate easter eggs, colorful sprinkles, fresh strawberries, fresh fruit or extra whipped cream.
  • Cookie Crust: You can use crushed chocolate graham crackers, Vanilla Wafers, or Golden Oreos instead of honey graham crackers to create your homemade crust.
  • Garnish with Gold: Add some gold sanding sugar to match this layered look!
easter jello pie ingredients
  • 9-91/2-Inch Springform Pan
  • Mixing bowls
  • Measuring tools

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How to Make Jello Pie

  1. Microwave the butter until itโ€™s fully melted and liquified.
  2. Add graham cracker crumbs and mix to form a thick, sand texture.
    Pro-Tip: You can add the graham cracker crumbs and melted butter to a food processor to mix it. This makes things a touch quicker and more thorough. 
    graham cracker crumbs mixture
  3. Spread the mixture across the bottom of a springform pan and up the sides, pressing it down so it packs in.
    Pro-Tip: I used a normal springform pan and not a deep dish one. However, youโ€™re welcome to use a deeper option, it just wonโ€™t fill up the pan as much as the regular option will.
  4. Place the crust in the freezer until youโ€™re ready to add layers.
    press cracker mixture into the pan
  5. Place each color of Jell-O powder in its own bowl, add boiling water, and stir until no graininess remains on the bottom of the bowl. (it may take a few minutes until completely dissolved). Place โ…“ cup cold water in each bowl and stir once more.
  6. Place the bowls of Jell-O in the fridge for about 20-30 minutes.
    Pro Tip: You donโ€™t want it to be solidified, just thickened.
  7. Add 4 ounces of whipped cream to each Jell-O bowl and vigorously mix until fully combined.
    Pro Tip: This may take a minute or two, per bowl.
    mix jello and whip cream
  8. You can add food dye to brighten the yellow and pink Jell-O (optional).
    Pro Tip: Add until no color streaks appear and youโ€™ve reached your desired shades of color.
  9. Add the first Jell-O color (I used yellow, but you can do your own color order) to the pie crust, spread evenly, and place the pie back in the freezer for 5 minutes.
    pour jello into the pan
  10. Top with the next color and place back in the freezer for 5 minutes.
  11. Repeat this process until all 4 colors have been added.
    top with last layer of jello
  12. Leave the pie in the freezer for 3-4 hours or until completely solidified all the way through.
  13. Top with a dollop of whipped cream, if desired, and enjoy!

Tips

  • The yellow and pink Jell-O turns out really light. I like to add a bit of dye so the colors pop more. My pink could have used a touch more pop, but you can choose your shade of pink and yellow. 
  • Layer your colors wisely. As you can see, pink doesnโ€™t pop well when placed on top or against the purple. So, I suggest avoiding that mistake in order to get the best pop from each color possible.
  • Itโ€™s ok if your Jell-O layers go beyond the top of where your crust ends. It wonโ€™t stick to the pan. 

Storage Tips

  • To Store: Store any leftovers covered in the refrigerator for up to 4 days.
  • To Freeze: I do not recommend freezing this dessert. The gelatin doesnโ€™t freeze well and the texture and consistency will change once thawed.
easter jello pie

Frequently Asked Questions

Can I buy a pre-made graham cracker crust for my pie?
Can I make my own whipped cream instead of using Cool Whip?
What will happen if I leave my Jell-O in the fridge for longer than 30 minutes?
What should I do if my crust is crumbling?
purple, blue, yellow jello

Other Easy Pie Recipes

4.94 from 29 votes
easter jello pie featured image

Easter Jello-O Pie

Author โ€” Jennifer Fishkind
Serves โ€”
This easy Easter Jello-O pie is the perfect no-bake dessert, featuring fun colors and flavors of creamy filling layered in a buttery graham cracker crust. This sweet treat is so simple, any bunny can make it!
Prep Time 15 minutes
Chill Time 3 hours 45 minutes
Total Time 4 hours

Ingredients
  

Filling:

  • ยฝ package Pink Starburst Jell-O (a little under 2 ounces)
  • 1ยฝ ounces Blue Jell-O (ยฝ Package)
  • 1ยฝ ounces Yellow Jell-O (ยฝ Package)
  • 1ยฝ ounces Purple Jell-O (ยฝ Package)
  • 16 ounces Whipped Cream divided
  • 3 cups Boiling Water
  • 1โ…“ cup Cold Water divided
  • Yellow Food Dye (optional)
  • Pink Food Dye (optional)

Crust:

  • 2ยฝ cups Graham Cracker Crumbs
  • 12 tbsp Butter (1 ยฝ sticks)

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    Instructions
     

    • Melt your butter in the microwave until itโ€™s fully liquified.
    • Combine the graham cracker crumbs and melted butter in a medium bowl and mix until a thick, sand texture occurs.
    • Place the mixture in your springform pan and spread it across the bottom and up the sides, pressing it down so it packs in.
    • Place the crust in the freezer until youโ€™re ready to add layers.
    • Place each color of Jell-O powder in its own small bowl. Place ยพ cup boiling water in each bowl and stir until no graininess remains on the bottom of the bowl.
    • Place โ…“ cup cold water in each bowl and stir once more.
    • Place the bowls of Jell-O in the fridge for about 20-30 minutes. You donโ€™t want it to be solidified, just thickened.
    • Add 4 ounces of whipped cream to each Jell-O bowl and vigorously mix until fully combined. This may take a minute or two, per bowl.
    • If youโ€™re using food dye to add more color to the yellow and pink, add that at this point and turn until no color streaks appear and youโ€™ve reached your desired shades of color.
    • Place the first color (I used yellow, but you can do your own color order) in the crust and spread even. Place the pie back in the freezer for 5 minutes, then add the next color, then back in the freezer for 5 minutes. Repeat this process until all 4 colors have been added.
    • Leave the pie in the freezer for 3-4 hours or until completely solidified all the way through.
    • Top with whipped cream, if desired, and enjoy!

    Jennโ€™s Notes

    Storage:
    • To Store: Store any leftovers covered in the refrigerator for up to 4 days.
    • To Freeze: I do not recommend freezing this dessert. The gelatin doesnโ€™t freeze well and the texture and consistency will change once thawed.
    Tips:
    • The yellow and pink Jell-O turns out really light. I like to add a bit of dye so the colors pop more. My pink could have used a touch more pop, but you can choose your shade of pink and yellow.
    • Layer your colors wisely. As you can see, pink doesnโ€™t pop well when placed on top or against the purple. So, I suggest avoiding that mistake in order to get the best pop from each color possible.
    • You can add the graham cracker crumbs and melted butter to a food processor to mix it. This makes things a touch quicker and more thorough.
    • Itโ€™s ok if your Jell-O layers go beyond the top of where your crust ends. It wonโ€™t stick to the pan.
    • I used a normal springform pan and not a deep dish one. However, youโ€™re welcome to use a deeper option, it just wonโ€™t fill up the pan as much as the regular option will.

    Nutrition Info

    Calories: 497kcal | Carbohydrates: 48g | Protein: 6g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 445mg | Potassium: 140mg | Fiber: 1g | Sugar: 29g | Vitamin A: 913IU | Calcium: 89mg | Iron: 1mg

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    4.94 from 29 votes (21 ratings without comment)

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    Comments

    1. I want to make this Sunday, but I just wanted to double check, am I putting this in the freezer or fridge between layers, since you say later not to freeze this. Thanks!

    2. I followed the recipe exact but it was liquid when putting on the crust???
      What did I do wrong! It wouldnโ€™t set.