Easter No Bake Jello Pie (Printable Version)
# What You’ll Need:
→ Pie Base
01 -
1 pre-made 9-inch graham cracker crust
→ Cream Cheese Layer
02 -
8 ounces softened cream cheese
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 (e.g., lemon, lime, raspberry, or strawberry)
→ Topping
08 -
8 ounces whipped topping, thawed
09 -
Optional Easter candies or sprinkles for decoration
# Steps to Follow:
01 -
In a mixing bowl, beat softened cream cheese until smooth. Gradually add granulated sugar and beat until fluffy. Mix in vanilla extract until evenly distributed.
02 -
Dissolve 1 box of Jello powder 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 mixture into the graham cracker crust. Refrigerate for 30-45 minutes until partially set but still slightly jiggly.
04 -
Gently spread the prepared cream cheese mixture over the partially set Jello layer, ensuring it is even. Chill for another 30-45 minutes until firm.
05 -
Dissolve the second box of Jello powder in boiling water, stirring until smooth. Add cold water and mix gently.
06 -
Carefully pour the prepared mixture over the firm cream cheese layer, ensuring even distribution. Refrigerate for at least 4-6 hours or overnight.
07 -
Spread thawed whipped topping over the chilled pie. Decorate with optional Easter candies or sprinkles. Slice and serve chilled.
# Additional Notes:
01 -
For the best results, chill the pie overnight to allow the layers to set completely.