Easter Jello-O Pie

4.94 from 29 votes

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 Time15

Chill Time3 45

Total Time4

Course: Dessert

Cuisine: American

Servings:

Calories: 497kcal

Author: Jennifer Fishkind

Ingredients

Filling:

½ package Pink Starburst Jell-O (a little under 2 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 cup Cold Water divided
Yellow Food Dye (optional)
Pink Food Dye (optional)

Crust:

2½ cups Graham Cracker Crumbs
12 tbsp Butter (1 ½ sticks)

Instructions

Melt your butter in the microwave until it’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 you’re ready to add layers.
Place each color of Jell-O powder in its own small bowl. Place ¾ cup boiling water in each bowl and stir until no graininess remains on the bottom of the bowl.
Place ⅓ 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 don’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 you’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 you’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!

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 doesn’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 doesn’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.
It’s ok if your Jell-O layers go beyond the top of where your crust ends. It won’t stick to the pan.
I used a normal springform pan and not a deep dish one. However, you’re welcome to use a deeper option, it just won’t fill up the pan as much as the regular option will.

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