Name: Easter No Bake Jello Pie
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.

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.

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Cream Cheese Layer: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. This ensures there are no lumps and creates a perfect base for the sugar and vanilla.
Sweeten and Flavor the Cream Cheese: Gradually add the granulated sugar to the cream cheese, continuing to beat until the mixture is light and fluffy. Mix in the vanilla extract, ensuring it’s evenly distributed for a consistent flavor throughout the creamy layer.
Prepare the First Jello Layer: In a separate medium bowl, empty one box of Jello powder (choose your first color/flavor). Pour in 1 cup of boiling water and stir continuously until the Jello powder is completely dissolved. Make sure there are no granules left to ensure a smooth set.
Cool the First Jello Layer: Add 1 cup of cold water to the dissolved Jello and stir gently to combine. This step is crucial for cooling down the Jello mixture and initiating the setting process.
Pour the First Jello Layer: Carefully pour half of the prepared Jello mixture into the graham cracker crust. You only want to use half at this stage to create distinct layers and prevent the cream cheese from mixing in.
Chill the First Jello Layer: Place the pie in the refrigerator and chill for about 30-45 minutes, or until the first Jello layer is partially set but still slightly jiggly. This partial setting is important for the cream cheese layer to adhere properly without sinking to the bottom.
Spread the Cream Cheese Layer: Once the first Jello layer is partially set, gently spread the prepared cream cheese mixture evenly over the top. Use a spatula or the back of a spoon to ensure a smooth and even layer.
Chill the Cream Cheese Layer: Return the pie to the refrigerator and chill for another 30-45 minutes, or until the cream cheese layer is firm enough to support the next Jello layer. This ensures the layers remain distinct and prevents mixing.
Prepare the Second Jello Layer: While the cream cheese layer is chilling, prepare the second Jello layer using the second box of Jello powder and following steps 3 and 4 again. Use a different flavor/color Jello for visual appeal and flavor variety.
Pour the Second Jello Layer: Once the cream cheese layer is firm, carefully pour the remaining Jello mixture (from step 9) over the cream cheese layer. Pour slowly and evenly to avoid disturbing the layers beneath.
Chill the Pie Completely: Refrigerate the pie for at least 4-6 hours, or preferably overnight, to allow all the layers to set completely and for the flavors to meld together beautifully. This extended chilling time is key to achieving the perfect texture and ensuring the pie holds its shape when sliced.
Decorate and Serve: Just before serving, spread the thawed whipped topping evenly over the top of the pie. Decorate with optional Easter candies or sprinkles for a festive touch. Slice and serve chilled, enjoying the delightful layers and refreshing flavors of your Easter No-Bake Jello Pie!

Nutrition

Serving Size: one normal portion
Calories: 400
Fat: 25g