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Easter Jell-O Pie

This Easter Jell-O Pie is a colorful, layered dessert that offers a refreshing and nostalgic treat, perfect for gatherings. With its shimmering layers of flavored gelatin and a buttery graham cracker crust, it’s as beautiful as it is delicious.
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Prep Time 45 minutes
Total Time 4 hours
Servings: 10 slices
Course: Dessert, Sweet
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Crust
  • 2.5 cups Graham Cracker Crumbs
  • 12 tablespoons Butter Melted
For the Jell-O Layers
  • 1/2 package Pink Starburst Jell-O
  • 1.5 ounces Blue Jell-O
  • 1.5 ounces Yellow Jell-O
  • 1.5 ounces Purple Jell-O
  • 16 ounces Whipped Cream Divided
  • 3 cups Boiling Water
  • 1 1/3 cups Cold Water Divided
  • Yellow Food Dye Optional
  • Pink Food Dye Optional

Method
 

Preparation of Crust
  1. Melt butter in the microwave until liquefied.
  2. Combine graham cracker crumbs and melted butter in a bowl, mixing until sandy texture forms.
  3. Press the mixture into the bottom and sides of a springform pan.
  4. Freeze the crust until ready to use.
Preparation of Jell-O Layers
  1. In separate bowls, place each Jell-O powder and add 3/4 cup boiling water, stirring until dissolved.
  2. Add 1/3 cup cold water to each bowl and mix well.
  3. Refrigerate bowls for 20-30 minutes until thickened.
  4. Stir in 4 ounces of whipped cream into each bowl until fully combined.
  5. If using, add food dye to yellow and pink mixtures, mixing until smooth.
Assembly
  1. Pour the first Jell-O layer into the crust, spreading evenly, and freeze for 5 minutes.
  2. Repeat with remaining colors, freezing each layer for 5 minutes until all are added.
  3. Freeze pie for 3-4 hours until solidified completely.
  4. Top with whipped cream before serving.

Notes

Let the pie sit at room temperature for 5–8 minutes before releasing the springform; this softens the edges for a clean slice. Serve chilled with a dollop of whipped cream and, if desired, edible flowers or citrus zest.