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A slice of pastel-colored Pink Easter Jell-O Pie with layers of white and pink filling, topped with candy eggs and sprinkles on a graham cracker crust.

Pink Easter Jell-O Pie

This Pink Easter Jell-O Pie is a no-bake, pastel-colored delight that's perfect for springtime gatherings. Layers of fruity Jell-O and creamy no-bake cheesecake make this an irresistible dessert for the holiday table.
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Prep Time 30 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 310 kcal

Equipment

  • Mixing Bowl
  • Whisk
  • Refrigerator

Ingredients
  

Crust

  • 1 pre-made graham cracker crust (9-inch)

Jell-O Layers

  • 1 (3 oz) box lemon Jell-O
  • 1 (3 oz) box berry blue Jell-O
  • 1 (3 oz) box grape Jell-O
  • 3 cups boiling water (1 cup per Jell-O flavor)
  • 3 cups cold water (1 cup per Jell-O flavor)
  • 8 oz cream cheese softened
  • 1 1/2 cups whipped topping thawed

Decoration

  • Extra whipped cream or whipped topping
  • Pastel sprinkles
  • Small candy eggs

Instructions
 

  • Use a pre-made graham cracker crust or prepare your own by crushing graham crackers and mixing with melted butter.
  • Dissolve each Jell-O flavor in 1 cup of boiling water, then add 1 cup of cold water. Let cool slightly.
  • In a bowl, beat cream cheese until smooth, then fold in whipped topping until combined.
  • Pour the lemon Jell-O into the crust as the first layer and chill for 15 minutes.
  • Spread a thin layer of the cheesecake mixture on top of the lemon Jell-O.
  • Repeat the process with the berry blue Jell-O and grape Jell-O, alternating with cheesecake layers.
  • Refrigerate for at least 4 hours or until fully set.
  • Decorate with whipped cream, pastel sprinkles, and small candy eggs before serving.

Notes

Let each Jell-O layer set before adding the next to maintain distinct layers. Best served chilled.
Keyword Easter, Jell-O No Bake Cheesecake, No Bake Dessert