Description
A vibrant, colorful Easter No Bake Jello Pie featuring layers of jello and cream filling on a graham cracker crust. Perfect for spring celebrations with its festive appearance and delicious taste.
Ingredients
Scale
- 1½ cups graham cracker crumbs (about 10 full sheets)
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- Pinch of salt
- 2 (3 oz) boxes of different colored Jello (suggestions: lime, strawberry, berry blue, or lemon)
- 2 cups boiling water (1 cup per Jello flavor)
- 2 cups cold water (1 cup per Jello flavor)
- 1 (8 oz) container of Cool Whip, thawed
- 1 (14 oz) can sweetened condensed milk
- ¼ cup fresh lemon juice
Instructions
- In two separate bowls, dissolve each flavor of Jello in 1 cup of boiling water, stirring for about 2 minutes until completely dissolved.
- Add 1 cup of cold water to each bowl and stir well.
- Refrigerate both bowls for about 1 hour or until slightly thickened but not set (consistency should be similar to egg whites).
- In a medium bowl, combine graham cracker crumbs, sugar, and salt.
- Pour in melted butter and mix until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
- Refrigerate the crust for at least 30 minutes to firm up while preparing the filling.
- In a large bowl, whisk together the sweetened condensed milk and lemon juice until well combined.
- Gently fold in the thawed Cool Whip until smooth and no streaks remain.
- Divide the cream mixture in half, placing each half in separate bowls.
- Remove the partially set jellos from the refrigerator.
- Fold one flavor of jello into one bowl of cream mixture, and the second flavor into the other bowl of cream mixture.
- Stir gently until each mixture is a uniform color with no streaks.
- Remove the chilled crust from the refrigerator.
- Pour one jello-cream mixture into the crust, smoothing the top with a spatula.
- Carefully spoon the second jello-cream mixture over the first layer.
- For a marbled effect, use a butter knife to gently swirl the two layers together (optional).
- Refrigerate the pie for at least 4 hours, preferably overnight, until completely set.
- Before serving, garnish with additional whipped cream, Easter candies, or fresh berries if desired.
Notes
- Make sure your jello is partially set before mixing with the cream mixture. If it’s too liquid, the layers won’t be distinct.
- Pour the second layer very gently over the first, or use the back of a spoon to slowly add it to prevent the layers from mixing too much.
- Dip your knife in hot water and wipe clean between cuts for perfectly neat slices.
- Try purple and yellow for traditional Easter colors, or pink and green for a spring theme.
- For a gluten-free option, use gluten-free graham crackers or a pre-made gluten-free crust.
- Vegan alternative: Substitute the sweetened condensed milk with coconut condensed milk and use dairy-free whipped topping.
- Prep Time: 20
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 46g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 35mg
Keywords: Easter dessert, no bake pie, jello pie, Easter recipe, spring dessert, layered dessert, colorful pie, kid-friendly dessert, make-ahead dessert