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Easter Jello Pie

A delightful dessert that combines the fun of jello with creamy filling, perfect for Easter gatherings.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup boiling water
  • 1 package 3 oz flavored jello (your choice of flavor)
  • 1 cup cold water
  • 1 package 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 container 8 oz whipped topping, thawed
  • 1 graham cracker pie crust store-bought or homemade

Equipment

  • 9-inch pie dish
  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Refrigerator

Method
 

  1. In a mixing bowl, dissolve the jello in boiling water. Stir until completely dissolved.
  2. Mix in the cold water to cool down the jello mixture.
  3. Place the jello mixture in the refrigerator for about 30 minutes, or until it starts to thicken.
  4. In another bowl, beat the softened cream cheese with powdered sugar until smooth.
  5. Gently fold in the whipped topping to the cream cheese mixture.
  6. Spread the cream cheese mixture into the bottom of the graham cracker crust.
  7. Pour the thickened jello over the cream cheese layer.
  8. Refrigerate the pie for at least 3 hours, or until the jello is fully set.

Notes

For the best texture, make sure both the cream cheese and whipped topping are at room temperature before mixing.