Christmas Jello Pie is an easy to make layered dessert with 3 tiers of fluffy filling piled inside a graham cracker crust. No bake, no cook, and no hassle, this is the perfect sweet treat for the holidays!
Prep Time20 minutesmins
Chill Time4 hourshrs
Total Time4 hourshrs20 minutesmins
Keyword: Christmas, Christmas Jello Pie, cool whip, jello pie, Pie
Melt your butter in the microwave and add it to a bowl with the graham cracker crumbs and mix until well combined. The mixture should resemble wet sand.
Dump the mixture into a 9.5” deep dish springform pan and press evenly along the bottom of the pan and up the sides.
Place the crust in the freezer until you’re ready to use it.
Add the red jello to one bowl and the green jello to another bowl. Place 1 cup boiling water in each bowl and mix until there is no graininess left on the bottom.
Add ½ cup cold water to each bowl and stir once more.
Add the jello bowls to the fridge and let chill for about 40-50 minutes or until the jello is really thickened, but not fully set.
Place half of the green jello in another mixing bowl.
Add 4 ounces of whipped cream to one green bowl and another 4 ounces to the other green bowl. Add 8 ounces to the red bowl.
Mix all three bowls well until fully combined.
Add a dab of the red dye to the red bowl and mix until no color streaks appear. Keep adding dabs and fully mixing until the desired color is reached.
Add a couple of drops of the green dye to only one of the green jello bowls and repeat the same coloring steps as you did for the red. You’ll want to make one green a darker green, and the other green a light green. I had to add just a touch of green coloring to the lighter one, but literally barely anything. You don’t need much.
Pour the darker green mixture into the bottom of the crust and spread even.
Pour the red over the dark green and gently spread even, as you don’t want the layers to mix.
Finally, top with the light green mixture and spread even.
Place in the fridge to chill for 3 hours or until set. Garnish with dollops of whipped cream and gold sanding sugar if desired, and enjoy!
To Store: Store any leftovers covered in the refrigerator for up to 5 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.
If your jello and whipped cream mixture seems a little thin and you’re afraid the colors will mix while layering them in the pan, simply place the mixture in the fridge for about 15-20 minutes and then proceed.
Your crust won’t go all the way up the side of the pan, so the jello mixtures may sit above the crust, somewhat. This is perfectly fine, just run a thin knife along the top edge before trying to pop it out of the pan.
I found that icing colors seem to do the best for coloring the jello mixtures. Gel worked ok, but didn’t always mix up and color as well as the icing colors did. Wilton sells these at Walmart.
If desired, you can slip your jello pie into the freezer for about 10 minutes in between each layer if you would like to ensure it’s solid enough and the colors won’t mix. You shouldn’t have this issue, but it’s a quick way to make sure it’s good to go. Storing it short term in the freezer won’t harm or change the consistency of the pie.
Do not store your pie in the freezer long term. You’ll want to store it in the fridge. It will keep for up to 5 days. Freezing it makes it secrete water and it gets gross.
Whipped cream and cool whip are the same thing when I refer to them.
If you don’t have a deep dish springform pan or can’t find one, simply cut the red mixture in half and you should be good to go.