Layered Jello Pie
Layered jello pie is a chilled dessert made with colorful jello and whipped topping set over a graham cracker crust. The finished pie has distinct pastel layers with a creamy texture and a lightly sweet base.
Servings: 10
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
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.
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
Calories: 371kcal | Carbohydrates: 63g | Protein: 6g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 346mg | Potassium: 108mg | Fiber: 1g | Sugar: 50g | Vitamin A: 51IU | Calcium: 66mg | Iron: 1mg
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