Layered Jello Pie

4.87 from 15 votes

Layered Jello Pie is a quick and easy warm weather dessert that is filled with a fluffy jello mixture inside a graham cracker crust. Cool and creamy, it's perfectly refreshing for spring and summer.

Prep Time20

Chill Time4

Total Time4 20

Course: Dessert

Cuisine: American

Servings:

Calories: 718kcal

Author: Jennifer Fishkind

Ingredients

24 ounces Whipped Cream
1 box Red Jello (3 ounces)
1 box Orange Jello (3 ounces)
1 box Yellow Jello (3 ounces)
3 cups Boiling Water
3 cups Cold Water
Pink Food Coloring
Orange Food Coloring
Bright Yellow Food Coloring
2 packages Graham Cracker Sheets
10 Tablespoons Unsalted Butter
Whipped Cream (optional for garnish)
Gold Sanding Sugar (optional for garnish)

Instructions

Place the graham crackers in a food processor and pulse until they’re finally crushed.
Melt your butter and add it to the food processor, mixing until the mixture resembles wet sand. You may need to pause and scrape down the sides once or twice while mixing the butter in.
Pour the graham cracker mixture into a deep dish 10-inch springform pan and press it evenly across the bottom and up the sides of the pan, as far as it will go.
Place the crust in the freezer until you’re ready to use it.
Place each jello color in their own bowl and add 1 cup of boiling water to each bowl.
Stir each bowl until no jello graininess remains and mix in the cold water. Place in the fridge for 40-50 minutes or until the jello has really thickened, but hasn’t fully set.
Add 8 ounces whipped cream to each bowl and mix well until fully combined.
To the yellow, add the yellow dye. Mix until no color streaks remain. Add a couple drops at a time until the desired shade of yellow has been reached.
Repeat this with the pink dye with the red jello and the orange dye with the orange jello.
Add the pink to the prepared crust, spread even. Repeat with the yellow layer and then the orange layer.
Place in the fridge for 3 hours or until set. Garnish with dollops of whipped cream and gold sanding sugar, if desired, and enjoy!

Notes

Storage:

To Store: Store any leftovers covered in the refrigerator for up to 5 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:

If you do not have a food processor, you can easily crush your graham crackers by placing them in a Ziploc bag and crushing them with a rolling pin.
If your jello and whipped cream mixture seems a little thin and you’re afraid the colors will mix while layering them in the pan, simply place the mixture in the fridge for about 15-20 minutes and then proceed.
I found that icing colors seem to work the best for coloring the jello mixtures. Gel worked ok, but didn’t always mix and color as well as the icing colors did. Wilton sells these at Walmart.
Whipped cream and cool whip can be used interchangeably.
If you can’t find or don’t have a deep dish springform pan, you can cut the recipe in half or make two pies out of this mixture.

Nutrition