This no-bake easy-to-make Easter Jello-Pie is a light and refreshing way to layer pretty pastel colors in a graham cracker crust. It takes only 15 minutes to prepare the pie filling, simply using 4 flavors of fruity jello, cool whip, and water that pile high into a buttery crumb crust.
Easy Jell-O Pie
This Easter Jello-Pie recipe makes it so quick and easy to turn a boring bowl of jello into a fluffy, flavorful, fun-to-eat treat.
Simply mix your cool whip into your favorite festive, multi-flavored jello and stack the fruity layers of creamy filling atop a homemade buttery graham cracker crust. It tastes great and is a perfectly striped pastel pie for Easter and a delicious dessert all year round.
For more delicious no-bake Jell-O desserts, check out my simple Strawberry Cool Whip Pie and Orange Creamsicle Pie recipes.
Why We Love This Easter Jell-O Pie Recipe
- Quick and easy to make, especially because it is no-bake.
- Uses a few simple ingredients to create a multi-layered sweet treat.
- A fluffy, fruity filling is so pretty when piled into a graham cracker crust.
- Delicious dessert that can be customized with your favorite flavored gelatin.
- Creamy, cool, and refreshing.
- Perfect pie for Easter or a summertime picnic or potluck.
Ingredients
- ½ package Pink Starburst Jell-O (a little under 2 ounces)
- 1½ ounces Blue Jell-O (½ Package)
- 1½ ounces Yellow Jell-O (½ Package)
- 1½ ounces Purple Jell-O (½ Package)
- 16 ounces Whipped Cream
- 3 cups Boiling Water
- 1⅓ cup Cold Water
- Yellow Food Dye (optional)
- Pink Food Dye (optional)
Substitutions and Additions
- Tasty Toppings: Top your pie with fresh berries, jelly beans, mini chocolate easter eggs, colorful sprinkles, fresh strawberries, fresh fruit or extra whipped cream.
- Cookie Crust: You can use crushed chocolate graham crackers, Vanilla Wafers, or Golden Oreos instead of honey graham crackers to create your homemade crust.
- Garnish with Gold: Add some gold sanding sugar to match this layered look!
Recommended Tools
- 9-91/2-Inch Springform Pan
- Mixing bowls
- Measuring tools
SEE FULL PRINTABLE RECIPE CARD BELOW
How to Make Jello Pie
- Microwave the butter until it’s fully melted and liquified.
- Add graham cracker crumbs and mix to form a thick, sand texture.
Pro-Tip: You can add the graham cracker crumbs and melted butter to a food processor to mix it. This makes things a touch quicker and more thorough.
- Spread the mixture across the bottom of a springform pan and up the sides, pressing it down so it packs in.
Pro-Tip: I used a normal springform pan and not a deep dish one. However, you’re welcome to use a deeper option, it just won’t fill up the pan as much as the regular option will. - Place the crust in the freezer until you’re ready to add layers.
- Place each color of Jell-O powder in its own bowl, add boiling water, and stir until no graininess remains on the bottom of the bowl. (it may take a few minutes until completely dissolved). Place ⅓ cup cold water in each bowl and stir once more.
- Place the bowls of Jell-O in the fridge for about 20-30 minutes.
Pro Tip: You don’t want it to be solidified, just thickened. - Add 4 ounces of whipped cream to each Jell-O bowl and vigorously mix until fully combined.
Pro Tip: This may take a minute or two, per bowl. - You can add food dye to brighten the yellow and pink Jell-O (optional).
Pro Tip: Add until no color streaks appear and you’ve reached your desired shades of color. - Add the first Jell-O color (I used yellow, but you can do your own color order) to the pie crust, spread evenly, and place the pie back in the freezer for 5 minutes.
- Top with the next color and place back in the freezer for 5 minutes.
- Repeat this process until all 4 colors have been added.
- Leave the pie in the freezer for 3-4 hours or until completely solidified all the way through.
- Top with a dollop of whipped cream, if desired, and enjoy!
Tips
- The yellow and pink Jell-O turns out really light. I like to add a bit of dye so the colors pop more. My pink could have used a touch more pop, but you can choose your shade of pink and yellow.
- Layer your colors wisely. As you can see, pink doesn’t pop well when placed on top or against the purple. So, I suggest avoiding that mistake in order to get the best pop from each color possible.
- It’s ok if your Jell-O layers go beyond the top of where your crust ends. It won’t stick to the pan.
Storage Tips
- To Store: Store any leftovers covered in the refrigerator for up to 4 days.
- To Freeze: I do not recommend freezing this dessert. The gelatin doesn’t freeze well and the texture and consistency will change once thawed.
Frequently Asked Questions
Yes, you can definitely buy a pre-made crust. I chose to make my own graham cracker crust, but if you don’t have time or prefer not to make your own, you can certainly buy a ready-made graham cracker crumb crust instead.
Yes, you can replace the Cool Whip with homemade whipped cream.
If you do not have your own recipe, you can use 1 cup of heavy cream, 1 1/2 tbsp of powdered sugar (confectioners sugar) and 1/2 tsp of vanilla extract. Combine them all in a bowl and whip them on a high setting.
You’ll know it is done when you see high peaks form or see my recipe for homemade cool whip here!
You do not want to leave your Jell-O in the fridge for longer than 30 minutes before mixing in the whipped cream. It will leave large chunks of Jell-O that won’t mix in and will cause messy cutting later on.
If there are large Jell-O chunks, remove them before adding the layers. You can also try using a hand mixer to break them up as much as possible.
If your crust isn’t packing well and crumbling too much, you’ll want to add a bit more melted butter at a time until it packs well. You’ll get a slight crumble, but you don’t want major crumbles.
Other Easy Pie Recipes
- Strawberry Cool Whip Pie
- Reese’s Peanut Butter Cup Pie
- No-Bake Peanut Butter Pie
- Oreo Cream Pie
- Kool Aid Pie
- Sloppy Joe Pie
- Buckeye Pie
Easter Jello-O Pie
Ingredients
Filling:
- ½ package Pink Starburst Jell-O (a little under 2 ounces)
- 1½ ounces Blue Jell-O (½ Package)
- 1½ ounces Yellow Jell-O (½ Package)
- 1½ ounces Purple Jell-O (½ Package)
- 16 ounces Whipped Cream divided
- 3 cups Boiling Water
- 1⅓ cup Cold Water divided
- Yellow Food Dye (optional)
- Pink Food Dye (optional)
Crust:
- 2½ cups Graham Cracker Crumbs
- 12 tbsp Butter (1 ½ sticks)
Instructions
- Melt your butter in the microwave until it’s fully liquified.
- Combine the graham cracker crumbs and melted butter in a medium bowl and mix until a thick, sand texture occurs.
- Place the mixture in your springform pan and spread it across the bottom and up the sides, pressing it down so it packs in.
- Place the crust in the freezer until you’re ready to add layers.
- Place each color of Jell-O powder in its own small bowl. Place ¾ cup boiling water in each bowl and stir until no graininess remains on the bottom of the bowl.
- Place ⅓ cup cold water in each bowl and stir once more.
- Place the bowls of Jell-O in the fridge for about 20-30 minutes. You don’t want it to be solidified, just thickened.
- Add 4 ounces of whipped cream to each Jell-O bowl and vigorously mix until fully combined. This may take a minute or two, per bowl.
- If you’re using food dye to add more color to the yellow and pink, add that at this point and turn until no color streaks appear and you’ve reached your desired shades of color.
- Place the first color (I used yellow, but you can do your own color order) in the crust and spread even. Place the pie back in the freezer for 5 minutes, then add the next color, then back in the freezer for 5 minutes. Repeat this process until all 4 colors have been added.
- Leave the pie in the freezer for 3-4 hours or until completely solidified all the way through.
- Top with whipped cream, if desired, and enjoy!
Jenn’s Notes
- To Store: Store any leftovers covered in the refrigerator for up to 4 days.
- To Freeze: I do not recommend freezing this dessert. The gelatin doesn’t freeze well and the texture and consistency will change once thawed.
- The yellow and pink Jell-O turns out really light. I like to add a bit of dye so the colors pop more. My pink could have used a touch more pop, but you can choose your shade of pink and yellow.
- Layer your colors wisely. As you can see, pink doesn’t pop well when placed on top or against the purple. So, I suggest avoiding that mistake in order to get the best pop from each color possible.
- You can add the graham cracker crumbs and melted butter to a food processor to mix it. This makes things a touch quicker and more thorough.
- It’s ok if your Jell-O layers go beyond the top of where your crust ends. It won’t stick to the pan.
- I used a normal springform pan and not a deep dish one. However, you’re welcome to use a deeper option, it just won’t fill up the pan as much as the regular option will.
Your recipe says put the pie in the freezer 5 minutes after each layer and then 3-4 hours before serving, but then you say that freezing is not recommended because it messes with the texture of the jello. That doesnโt make sense.
If itโs stored in the freezer long term, it will secrete water.
I made this pie for Easter dinner, it came out of the pan beautifully, however there was no way either myself or my husband could cut through it. So was unable to serve to my guests.
Very disappointed:(
30 mins is not long enough I did it for 40 mins was perfect, also I read recipe wrong and used the whole box of jello but it was really good ๐
My colours mixed when I was adding them to the pie (I did yellow on top of pink/red) is there a way to avoid this?
You may have not let it chill enough in between adding layers.
can you use the whole box of each jello ?
The 30 min for the jello isnโt long enough. My mix with the cool whip was way to runnyโฆ not sure if the water amount is correct or just needs to thicken longerโฆ but thenโฆ how long?!
Iโm re ratingโฆ once my jello became more solidified the recipe was fun. For some reason 30 min wasnโt enough for my jello but just 10 more min and it was a go!
I am currently having the same problem. First batch of jellos didn’t thicken, so I started over… Now I’m going on 35 minutes and the jello is still not thickening. Used 3/4 hot and 1/3 cool water in each. Did I read something wrong?!
You donโt want your jello fully thickened, just thick enough. If you are getting a watery consistency or it isnโt setting, you may have used too much water or not enough jello.
What do you do after you freeze it for 4hours.. there are no instructions. ..just says don’t freeze it..which is contradictory
If you get the premade crust, should you still use the spring form pan or can you just make it in the crust?
I donโt recommend a store bought crust, it isnโt big enough
Can the jello be doubled in Easter pie for more fruity flavor?
How far in advance can the jello pie be made and if made 4 days ahead of time do I leave it in freezer until needed
It shouldnโt be made more than 36 hours in advance and you need to store it in something like a cake keeper for best results.
Great, tasting, and very pretty!
Thank you!