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This layered jello pie is a bright, retro dessert with four pastel layers and a creamy texture from whipped topping folded in. The graham cracker pie crust adds a buttery base that holds its shape once chilled. It’s the kind of pie people spot across the room, then rush back for because the texture is beautifully soft and the flavors are sweet and fruity. Plan on making your Easter jello pie recipe ahead so the layers have plenty of time to set. It’s a gorgeous Easter table centerpiece.
Why You’ll Love It
Layered jello pie is built in chilled layers of gelatin mixed with whipped topping over a graham cracker crust. The colors are pretty and festive.
Make ahead friendly: Chill it overnight and dessert is handled.
Pretty layers: The colors stack into clear stripes that look great on a platter.
Creamy texture: Whipped topping gives each layer a smooth, mellow bite.
Easy to theme: You can switch the jello colors to match the occasion.
You might also like strawberry lemonade jello shots, mixed berry jello dessert, cherries and cream jello shots and this chocolate Easter bundt cake.
Easter Jello Pie Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Graham cracker crumbs: Create the base of the crust.
Butter: Binds the crumbs into a firm layer.
Purple jello: One of the creamy gelatin layers.
Blue jello: Adds a cool-toned layer for contrast.
Yellow jello: Brightens the middle of the pie.
Pink jello: Finishes the top with a bold color.
Frozen whipped topping: Mixed into each color to make creamy layers.
Whipped cream: Add Cool Whip or homemade whipped cream on top if you want extra garnish.
Mini Cadbury eggs: An optional fun crunchy topping.
How to Make Layered Jello Pie
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the crust: Mix the graham crumbs with melted butter, press into the pan along the base and sides and freeze until firm.
Set up the colors: Divide the jello powders into separate bowls, mix each with boiling water until completely dissolved, stir in cold water and chill each jello mixture briefly until slightly thickened.
Mix in whipped topping: Whisk whipped topping into each color until smooth and fully blended.
Add the purple layer: Spread it evenly into the crust and freeze until set.
Add the blue layer: Spread it gently over the purple layer and freeze until set.
Add the yellow layer: Spread evenly and freeze until set.
Add the pink layer: Spread evenly, cover the pan tightly and refrigerate for several hours or overnight.
Finish the top: Add a dollop of whipped cream and mini Cadbury eggs if you’re using them.
Substitutions and Variations
Crust alternatives: Vanilla wafers Oreos or golden Oreos can be crushed for the base in place of graham crackers.
Color swaps: Use any jello colors you like, or keep it to three layers. Any different flavors of jello will work.
Sugar-free jello: Use this if preferred.
Gluten-free version: Use gluten-free graham crackers or gluten-free vanilla cookies for the crust. The filling ingredients are naturally gluten-free.
Topping changes: Skip the candy, or add a smooth whipped topping layer before decorating. You could also add chopped fresh fruit or fresh berries such as fresh strawberries to this sweet treat. Jelly beans and pastel colored sprinkles are more ideas.
Serving Suggestions
After your Easter meal: Enjoy torta Pasqualina, pizzagaina or smoked honey glazed ham with garlic mashed potatoes.
With a cocktail: Enjoy a coconut cottontail margarita.
With other desserts: You could also serve Easter sugar cookies and carrot cake cupcakes.
How to Store
Store: Keep this delicious dessert covered in the refrigerator for up to 3 days.
Freezing: I don’t recommend freezing because the texture can turn watery after thawing.
Top Tips
Chill between layers: Give each layer enough time to firm up before adding the next.
Keep bubbles low: Whisk slowly and stop as soon as the mixture is smooth.
Spread gently: Spoon the mixture in and smooth the top without pressing hard.
Easter Jello Pie FAQs
Yes, it needs several hours in the fridge anyway, so overnight is ideal.
A springform pan makes serving easier, but a deep pie dish can work too.
Let each layer set fully before adding the next and spread gently.
Layered Jello Pie Recipe
Layered Jello Pie
Ingredients
For the Crust
- 2 ½ Cups graham cracker crumbs
- 1 ½ Sticks butter, ¾ Cup
For the Filling
- 1 Package purple jello, 3-Ounce
- 1 Package blue jello, 3-Ounce
- 1 Package yellow jello, 3-Ounce
- 1 Package pink jello, 3-Ounce
- 4 Cups boiling water
- 2 Cups cold water
- 24 Ounces whipped topping, thawed
Optional Toppings
- whipped cream
- Cadbury mini eggs
Instructions
Make the Pie Crust
- Melt butter in the microwave.
- Stir together graham cracker crumbs and melted butter until you get a sand-like texture.
- Pour crust mixture into a 9-inch springform pan.
- Spread it across the bottom and up the sides, pressing it down with your hands or the bottom of a glass.
- Place in the freezer.
Prepare the Jello
- Add the powder of each jello color to 4 medium-sized bowls or containers.
- Add 1 cup of boiling water to each container.
- Whisk until the powder is dissolved in each.
- Pour ½ cup of cold water into each bowl and stir.
- Put the bowls in the refrigerator for 10 minutes to thicken slightly but not fully set.
Assemble the Jello Pie
- Add 8 ounces of thawed whipped topping to the purple and blue bowls of jello, leaving the other two colors in the fridge.
- Whisk for 1 or 2 minutes per bowl, or until fully combined. Put the blue jello mixture back into the fridge with the other two colors.
- Pour the purple jello mixture into the crust and spread evenly. Put the pie into the freezer for 30 minutes.
- Pour the blue jello mixture into the crust and spread evenly. Put the pie into the freezer for 30 minutes.
- While the second layer is in the freezer, combine 8 ounces of the whipped topping with the yellow jello mixture and 8 ounces of whipped topping with the pink jello layer.
- Whisk for 1 or 2 minutes per bowl, or until combined.
- Pour the yellow jello mixture into the crust and spread evenly.
- Put the pie into the freezer for 30 minutes.
- Pour the pink jello mixture into the crust and spread evenly.
Chill the Pie Overnight
- Cover the pie with plastic wrap and store it in the refrigerator for 8 hours or overnight. Don’t put it in the freezer this time, only in the refrigerator.
- Top your pie with dollops of whipped cream and garnish with mini Cadbury eggs, if you want a more polished look.
Notes
Keep bubbles low: Whisk slowly and stop as soon as the mixture is smooth.
Spread gently: Spoon the mixture in and smooth the top without pressing hard.
Nutrition
This Easter jello pie recipe is sweet and creamy with a buttery graham crust and four layers in different colors that make it look like a celebration dessert. The flavors are simple and nostalgic, and the whipped topping gives every bite a soft, smooth texture. It’s a nice change of pace from baked desserts when you want something cold and bright on the table. Top it however you like, then enjoy it as a straight-from-the-fridge treat that feels like childhood in the best way.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
