Easter Jello Pie (Print Version)
# Ingredients:
→ Crust
01 -
1 pre-made 9-inch graham cracker crust
→ Cream Cheese Layer
02 -
8 ounces cream cheese, softened
03 -
1/2 cup granulated sugar
04 -
1 teaspoon vanilla extract
→ Jello Layers
05 -
1 cup boiling water
06 -
1 cup cold water
07 -
2 small boxes (3 ounces each) Jello, assorted flavors and colors
→ Toppings
08 -
8 ounces whipped topping, thawed
09 -
Easter candies or sprinkles (optional, for decoration)
# Instructions:
01 -
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the sugar while mixing, then blend in the vanilla extract until fully combined.
02 -
Dissolve one box of Jello in 1 cup of boiling water, stirring until fully dissolved. Add 1 cup of cold water and mix gently.
03 -
Pour half of the prepared Jello into the graham cracker crust. Refrigerate for 30-45 minutes until slightly set but still jiggly.
04 -
Once the first Jello layer is partially set, spread the cream cheese mixture evenly over it using a spatula or spoon.
05 -
Return the pie to the refrigerator and chill for another 30-45 minutes until the cream cheese layer is firm.
06 -
Dissolve the second box of Jello in 1 cup of boiling water, then add 1 cup of cold water. Stir gently.
07 -
Carefully pour the second Jello mixture over the firmed cream cheese layer. Refrigerate for at least 4-6 hours or overnight.
08 -
Before serving, spread the whipped topping evenly over the pie. Garnish with Easter candies or sprinkles if desired. Serve chilled.
# Notes:
01 -
For a more vibrant pie, use different Jello flavors like strawberry, lemon, or lime.
02 -
Chilling the layers properly ensures distinct layers and prevents them from mixing.
03 -
For a homemade crust, mix 1 1/2 cups crushed graham crackers with 1/4 cup melted butter and press into a pie dish.