why make this recipe
This pie is quick, bright, and fun for Easter. You do not use an oven. Kids like the colors and the jiggly layers. The pie needs little time to assemble and more time to chill. It is good for busy days and small parties.
introduction
This Easter No Bake Jello Pie has a crunchy crust, a creamy center, and two jello layers on top. It looks festive and tastes light and sweet. If you like easy no-bake pies for holidays, also see this no-bake Grinch pie for more simple ideas.
how to make Easter No Bake Jello Pie
Prepare the Cream Cheese Layer: In a large bowl, beat the softened cream cheese with an electric mixer until it is smooth and creamy. This removes lumps and makes a good base.
Sweeten and Flavor the Cream Cheese: Add the granulated sugar slowly and beat until light and fluffy. Mix in the vanilla extract.
Prepare the First Jello Layer: In a medium bowl, empty one box of Jello powder. Pour in 1 cup of boiling water and stir until the powder fully dissolves.
Cool the First Jello Layer: Add 1 cup of cold water to the dissolved Jello and stir gently.
Pour the First Jello Layer: Pour half of the prepared Jello into the graham cracker crust. Use only half so you can make layers.
Chill the First Jello Layer: Put the pie in the fridge for 30–45 minutes, until the first Jello layer is partly set but still a little jiggly.
Spread the Cream Cheese Layer: Gently spread the cream cheese mix over the partly set Jello. Smooth it with a spatula.
Chill the Cream Cheese Layer: Return the pie to the fridge for another 30–45 minutes, until the cream cheese layer is firm.
Prepare the Second Jello Layer: Make the second box of Jello the same way (1 cup boiling water, stir, then 1 cup cold water). Use a different color or flavor.
Pour the Second Jello Layer: When the cream cheese is firm, slowly pour the remaining Jello over it. Pour gently so layers stay neat.
Chill the Pie Completely: Refrigerate at least 4–6 hours or overnight so all layers set well and flavors meld.
Decorate and Serve: Just before serving, spread thawed whipped topping on the pie. Add Easter candies or sprinkles if you like. Slice and serve cold.
Ingredients :
- Graham Cracker Crust: (1 pre-made 9-inch crust or ingredients to make your own) Provides the perfect base for the creamy filling and jello layers, offering a delightful textural contrast.
- Cream Cheese: (8 ounces, softened) Forms the rich and tangy creamy layer, adding depth of flavor and a smooth, melt-in-your-mouth texture to the pie.
- Granulated Sugar: (1/2 cup) Sweetens the cream cheese layer, balancing the tartness and enhancing the overall flavor profile of the pie.
- Vanilla Extract: (1 teaspoon) Enhances the sweetness of the cream cheese layer and adds a subtle, warm aroma to the pie.
- Boiling Water: (1 cup) Used to dissolve the Jello powder, ensuring it sets properly and creates a vibrant, jiggly layer.
- Cold Water: (1 cup) Added to the dissolved Jello to cool it down and help it set faster, contributing to the pie’s signature texture.
- Jello (Various Flavors and Colors): (2 small boxes, 3 ounces each, assorted colors like lemon, lime, raspberry, or strawberry) The star of the show, providing vibrant color, fruity flavor, and that iconic jiggly texture that makes this pie so fun and festive.
- Whipped Topping: (8 ounces, thawed) Adds a light, airy, and slightly sweet finish to the pie, complementing the creamy and fruity layers, and making it visually appealing.
- Optional Easter Candies or Sprinkles: (For decoration) To add extra Easter flair and visual appeal, making the pie even more festive and celebratory.
how to serve Easter No Bake Jello Pie
Keep the pie chilled until ready to serve. Slice with a sharp knife for clean pieces. Serve each slice on a small plate. Add extra whipped topping if you like. For a party tray, pair the pie with small sweets like the Christmas no-bake candy for more no-bake treats.
how to store Easter No Bake Jello Pie
Cover the pie with plastic wrap or use a pie box. Store in the refrigerator. The pie stays best for 3–4 days. Do not leave it out at room temperature for more than 2 hours.
tips to make Easter No Bake Jello Pie
- Use room temperature cream cheese for a smooth mix.
- Pour Jello slowly over the back of a spoon to keep layers neat.
- Chill between steps so layers do not mix.
- Use different Jello colors for a bright look.
- For small treats or other no-bake ideas, check the cute no-bake snowman truffles for inspiration.
variation (if any)
- Make three Jello layers instead of two by splitting the two boxes into smaller amounts and using a thinner cream cheese layer.
- Use flavored cream cheese (like lemon) for extra taste.
- Use different crusts: cookie crust or chocolate graham crust for a twist.
- Add fruit pieces between layers for texture, but note this can change how the Jello sets.
FAQs
Q: Can I use one large box of Jello instead of two small boxes?
A: Yes. Use the same total amount of powder but follow the water amounts on the box. Two small boxes are easier for two colors.
Q: Can I skip the cream cheese layer?
A: You can, but the cream cheese gives a nice contrast and keeps the Jello layers from mixing.
Q: How long does it take to set?
A: Part set stages take about 30–45 minutes each. Full set takes 4–6 hours or overnight.
Q: Can I make this ahead?
A: Yes. Make it the day before. Keep covered in the fridge until serving.
Q: Can I freeze the pie?
A: Freezing can change texture. It is best kept in the fridge, not the freezer.
Conclusion
For another easy and colorful Easter no-bake idea with photos and steps, visit Easter Jell-O Pie – Princess Pinky Girl.
Easter No Bake Jello Pie
Ingredients
Method
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add granulated sugar, beating until light and fluffy. Mix in vanilla extract.
- In a medium bowl, empty one box of Jello powder. Pour in 1 cup of boiling water and stir until fully dissolved.
- Add 1 cup of cold water to the dissolved Jello and stir gently.
- Pour half of the prepared Jello into the graham cracker crust.
- Chill the pie in the fridge for 30–45 minutes until the first Jello layer is partly set.
- Spread the cream cheese mixture over the partly set Jello layer.
- Chill for another 30–45 minutes until the cream cheese layer is firm.
- Prepare the second box of Jello similarly, using a different color or flavor.
- Pour the remaining Jello gently over the cream cheese layer.
- Refrigerate for at least 4–6 hours or overnight until fully set.
- Before serving, spread thawed whipped topping on the pie and add sprinkles or candies.
- Slice the pie and serve cold.