Description

This vibrant and festive Colorful Layered Jello Pie recipe features three beautiful layers of red, orange, and yellow creamy jello atop a buttery graham cracker crust. Each layer is infused with whipped cream to create a smooth texture and is enhanced with food coloring to achieve bright, eye-catching hues. Perfect for celebrations and gatherings, this no-bake dessert is as delightful to look at as it is to eat, finished with whipped cream and gold sanding sugar for an elegant touch.

Ingredients

Scale

Crust

2 packages Graham Cracker Sheets
10 Tablespoons Unsalted Butter

Jello Layers

1 box Red Jello (3 ounces)
1 box Orange Jello (3 ounces)
1 box Yellow Jello (3 ounces)
3 cups Boiling Water (divided into 1 cup per jello)
3 cups Cold Water (divided into 1 cup per jello)
24 ounces Whipped Cream (divided, 8 ounces per jello layer)
Pink Food Coloring
Orange Food Coloring
Bright Yellow Food Coloring

Garnish

Whipped Cream (for topping)
Gold Sanding Sugar

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Instructions

Crush Grahams: Place the graham crackers in a food processor and pulse until they are finely crushed into crumbs.
Mix Crust: Melt the unsalted butter and add it to the food processor with the crushed graham crackers. Mix until the mixture has the texture of wet sand, stopping occasionally to scrape down the sides to ensure even mixing.
Form Crust: Transfer the graham cracker mixture into a 10-inch deep dish springform pan, pressing it firmly and evenly across the bottom and up the sides to form the crust.
Set Crust: Place the pan with the crust in the freezer to allow it to set firmly while preparing the jello layers.
Dissolve Jello: Divide the red, orange, and yellow jello powders into separate bowls. Add 1 cup of boiling water to each and stir until completely dissolved with no graininess remaining.
Chill Jello: Add 1 cup of cold water to each jello bowl, stir, then refrigerate for 40-50 minutes until the jello thickens significantly but is not fully set.
Add Whipped Cream: Stir 8 ounces of whipped cream into each thickened jello mixture until fully combined, creating a creamy gelatin mixture.
Color the Jello: Add bright yellow food coloring to the yellow jello, pink food coloring to the red jello, and orange food coloring to the orange jello a few drops at a time, stirring until the desired vibrant colors are achieved with no streaks.
Layer Jello: Pour the pink-tinted red jello evenly over the frozen graham crust. Carefully add the yellow jello layer on top, followed by the orange layer, spreading each evenly.
Set Pie: Refrigerate the assembled pie for at least 3 hours or until fully set and firm.
Garnish and Serve: Before serving, optionally garnish with dollops of whipped cream on top and sprinkle with gold sanding sugar for a sparkling festive finish.

Notes

Use a springform pan to easily remove the pie without disturbing the layers.
Chilling the jello mixtures until thickened but not fully set ensures creamy texture when mixed with whipped cream.
Press the crust firmly and evenly to prevent it from crumbling when slicing.
The pie must be refrigerated for at least 3 hours, but overnight chilling enhances flavor and texture.
Food coloring can be adjusted to achieve your preferred shade, adding visual appeal to each layer.
This dessert is best served chilled and does not hold well at room temperature for long periods.