Easter Jell-O Pie (Print Version)

# Ingredients:

→ Crust

01 - One 9-inch pre-baked graham cracker pie crust

→ Jell-O Layers

02 - 1 (3 oz) pack of grape-flavored Jell-O
03 - 1 (3 oz) box of blue raspberry Jell-O
04 - 1 (3 oz) package of lemon Jell-O
05 - 3 cups of hot water (use 1 cup for each Jell-O flavor)
06 - 3 cups of cold water (divide across the Jell-O flavors equally)
07 - 8 ounces of softened cream cheese
08 - 1½ cups of thawed whipped topping

→ Decoration

09 - Pastel-colored sprinkles
10 - Small edible candy eggs
11 - Whipped topping or whipped cream to garnish

# Instructions:

01 - Stir 1 cup of boiling water into the lemon Jell-O in a bowl until dissolved—should take around 2 minutes. Mix in 1 cup of cold water and let cool for at least 5 minutes before using.
02 - Beat a third of the cream cheese (roughly 2.5 oz) until smooth. Slowly add in the cooled lemon Jell-O, mixing constantly. Once blended, gently fold in ½ cup of whipped topping until uniform.
03 - Spread the lemon mixture evenly in the graham cracker crust. Chill for 30 minutes in the fridge or until firm enough to hold the next layer.
04 - Dissolve the blue Jell-O in 1 cup of hot water, stir until it’s completely mixed. Add in 1 cup of cold water. Once cooled for about 5 minutes, beat in an additional third of cream cheese. Lastly, fold in ½ cup of whipped topping until smooth.
05 - When the lemon layer is ready, carefully pour the blue mixture over it. Use a spoon held close to the surface to pour gently. Chill again for 30 minutes.
06 - Prepare the grape Jell-O by stirring in 1 cup of boiling water until dissolved, then mix in 1 cup of cold water. After letting it cool slightly, mix it with the rest of the cream cheese and fold in the final ½ cup of whipped topping.
07 - Once the blue layer has firmed up, pour the softened grape mixture over the top. Let the layers set without melting by ensuring the grape mix is well-cooled. Use a spoon for gentle pouring.
08 - Put the pie in the fridge and keep it there at least 4 hours (or overnight) until the layers are fully set and sturdy.
09 - Right before serving, add whipped cream on top and sprinkle pastel decorations or candy eggs for a fun finishing touch.
10 - Serve it chilled and cut slices with a knife warmed in hot water for cleaner cuts.

# Notes:

01 - Be patient and allow each Jell-O layer to firm up before pouring the next one to keep them looking sharp.
02 - Cream cheese adds richness and makes the Jell-O layers less wiggly, more mousse-like.
03 - Swap in low-fat cream cheese and whipped topping if you want a lighter option.
04 - Store leftovers in the fridge, covered, for no more than 3 days.

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