Description
A vibrant and playful no-bake dessert featuring colorful layers of Jello and a creamy cheese filling, perfect for Easter celebrations.
Ingredients
Scale
- 1 pre-made 9-inch graham cracker crust
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup boiling water
- 1 cup cold water
- 2 small boxes (3 ounces each) Jello, various flavors
- 8 ounces whipped topping, thawed
- Optional: Easter candies or sprinkles for decoration
Instructions
- In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth and creamy.
- Gradually mix in granulated sugar until light and fluffy, then add vanilla and mix evenly.
- In a medium bowl, dissolve one box of Jello powder in 1 cup of boiling water.
- Stir in 1 cup of cold water and allow to cool slightly.
- Pour half of the Jello mixture into the graham cracker crust and refrigerate for about 30-45 minutes until partially set.
- Spread the cream cheese mixture over the first Jello layer and smooth it out.
- Return the pie to the fridge and chill for another 30-45 minutes or until the cream cheese layer is set.
- Prepare the second Jello layer with the remaining Jello, boiling water, and cold water.
- Once the cream cheese layer is set, pour the remaining Jello mixture over it carefully.
- Refrigerate for 4-6 hours or overnight to fully set.
- Before serving, spread whipped topping over the pie and decorate with Easter candies or sprinkles.
- Slice, serve, and enjoy!
Notes
You can use sugar-free Jello and gluten-free graham crackers to make this recipe suitable for various dietary preferences. Feel free to customize Jello flavors to your liking.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 21g
- Sodium: 260mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Easter, Jello, No-Bake, Pie, Dessert