Easter Jell-O Layers (Print Version)
# Ingredients:
→ Crust
01 -
1 ready-to-use 9-inch graham cracker crust
→ Jell-O Layers
02 -
1 small (3 oz) box grape-flavored Jell-O
03 -
1 small (3 oz) box berry blue Jell-O
04 -
1 small (3 oz) box lemon Jell-O
05 -
3 cups of boiling water (1 cup for each Jell-O flavor)
06 -
3 cups of cold water (1 cup for each Jell-O flavor)
07 -
8 oz of soft cream cheese
08 -
1 and a half cups of thawed whipped topping
→ Decoration
09 -
Extra whipped topping or cream to garnish
10 -
Sprinkles in pastel colors
11 -
Tiny candy eggs
# Instructions:
01 -
Grab a medium bowl and stir 1 cup boiling water into the lemon Jell-O for about 2 minutes or so until there are no grains left. Add 1 cup of cool water, stirring gently. Set it aside and let it rest until it's just warm to the touch, about 5 minutes.
02 -
In another bowl, beat about ⅓ of the softened cream cheese (roughly 2.5 oz) until smooth. Slowly pour in the cooled lemon Jell-O mixture while mixing. Once blended, fold in ½ cup whipped topping until it's fully combined with no streaks left.
03 -
Spread the lemon cream evenly into the graham crust base. Chill in the fridge for half an hour, or until it's just set enough to hold the next layer.
04 -
While the bottom layer sets, dissolve the berry blue Jell-O in 1 cup of boiling water. Stir in a cup of cold water and let it cool a bit. Whip up another ⅓ of the cream cheese until smooth and add in the blue Jell-O mixture. Mix well, and fold in ½ cup whipped topping at the end.
05 -
After the lemon layer has firmed up, carefully pour the blue Jell-O layer on top. To keep it from busting through the bottom layer, try pouring it slowly over the back of a spoon. Let it chill for another 30 minutes.
06 -
Make the grape Jell-O by mixing it with 1 cup of boiling water and then 1 cup of cold water. Let it rest a few minutes to cool. Beat the last portion of cream cheese until smooth, then mix in the grape Jell-O. Add the last ½ cup of whipped topping, folding it in gently.
07 -
Pour the grape mixture over the now-set blue Jell-O. Use the back of a spoon so it pours gently onto the layer beneath. Be super careful—this step works best when the mixture is cool to avoid melting.
08 -
Pop everything in the fridge for at least four hours or overnight. When it's completely firm, it's ready!
09 -
Right before serving, slap on some whipped cream, sprinkle pastels over it, and top with candy eggs for a fun, colorful vibe.
10 -
Heat up a sharp knife with hot water, pat it dry, and slice cleanly through the pie. Serve chilled for the best result.
# Notes:
01 -
Take your time with each layer and make sure it’s slightly firm before adding the next to keep things neat.
02 -
The cream cheese changes the Jell-O into a mousse-like texture, making it less wobbly and super smooth.
03 -
Go lighter by swapping regular cream cheese and whipped topping for low-fat versions.
04 -
Keep leftovers sealed in the fridge, and they'll stay good for up to 3 days.