No-Bake Easter Jello Pie - Light, Creamy, Fruity & Perfect Festive Easter Dessert!
🛒 Ingredients:
(Serves 8-10 slices)
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
For the Jello Cheesecake Filling:
- 1 (3 oz) box strawberry, raspberry, or orange jello (or pastel-colored flavor of choice)
- 1/2 cup boiling water
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 (8 oz) tub whipped topping (Cool Whip), thawed
For Topping:
- Whipped cream or extra Cool Whip
- Pastel Easter candies (mini eggs, sprinkles, or jelly beans)
- Extra fruit slices (optional)
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👨🍳 Directions:
Step 1: Prepare the Crust
1. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
2. Press into the bottom and sides of a 9-inch pie dish.
3. Place in the fridge while preparing the filling.
Step 2: Make the Jello Filling
1. In a small bowl, dissolve the jello in boiling water. Stir until completely dissolved. Let cool to room temperature.
2. In a large bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract; beat until creamy.
3. Slowly add the cooled jello mixture and beat until combined.
4. Fold in whipped topping until light and fluffy.
Step 3: Assemble the Pie
1. Pour the jello cheesecake filling into the chilled crust. Smooth the top.
2. Refrigerate for at least 4-6 hours or overnight until set.
Step 4: Decorate & Serve
1. Before serving, top with extra whipped cream, pastel Easter candies, and sprinkles.
2. Slice and serve chilled.
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💡Tips:
- Use lemon, lime, or berry-flavored jello for fun flavor and color variations.
- Garnish with fresh fruit like strawberries or raspberries for extra freshness.
- Store covered in the fridge for up to 3 days — perfect for making ahead.
- For extra sweetness, drizzle with white chocolate before serving.