Introduction

This Layered Jello Pie is a vibrant and delightful dessert that combines colorful jelly layers with a buttery graham cracker crust. It’s perfect for summer gatherings or any occasion that calls for a fun, fruity treat.

A slice of layered cake sits on a white plate with a thin silver rim, showing four thick layers: a crumbly light brown crust base, a pale yellow layer above it, followed by a light purple layer, then a pink layer, and finally a blue layer topped with a thick white frosting sprinkled with colorful star-shaped and round confetti sprinkles. In the background, the rest of the cake with the same layers and frosting sits on a white plate, with a green cake server nearby and scattered confetti on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 ounces whipped cream
1 box red Jello (3 ounces)
1 box orange Jello (3 ounces)
1 box yellow Jello (3 ounces)
3 cups boiling water
3 cups cold water
Pink food coloring
Orange food coloring
Bright yellow food coloring
2 packages graham cracker sheets
10 tablespoons unsalted butter
Whipped cream (optional for garnish)
Gold sanding sugar (optional for garnish)

Instructions

Step 1: Place the graham crackers in a food processor and pulse until finely crushed.
Step 2: Melt the butter and add it to the food processor. Mix until the mixture resembles wet sand, scraping down the sides as needed.
Step 3: Pour the graham cracker mixture into a 10-inch springform pan and press evenly across the bottom and up the sides.
Step 4: Freeze the crust until ready to use.
Step 5: In separate bowls, add 1 cup boiling water to each box of Jello (red, orange, yellow). Stir until completely dissolved.
Step 6: Add 1 cup cold water to each bowl, then refrigerate for 40-50 minutes until thickened but not set.
Step 7: Stir 8 ounces of whipped cream into each thickened Jello mixture until fully combined.
Step 8: Add yellow food coloring to the yellow Jello mixture, mixing until evenly colored. Adjust shade by adding drops slowly.
Step 9: Repeat the coloring process with pink for the red Jello and orange for the orange Jello.
Step 10: Pour the pink layer evenly into the crust. Once set slightly, add the yellow layer, then the orange layer on top.
Step 11: Refrigerate the assembled pie for at least 3 hours until firm. Garnish with whipped cream and gold sanding sugar if desired before serving.

Tips & Variations

For a creamier texture, fold in extra whipped cream after mixing the gelatin layers.
You can substitute flavored gelatin mixes for a different taste experience.
Try adding fresh fruit slices between layers for added texture and freshness.
Use a clear springform pan to show off the colorful layers beautifully.

Storage

Store the pie covered in the refrigerator for up to 3 days. Keep it chilled to maintain the layers’ firmness. When ready to serve, remove from fridge and garnish as desired. Reheating is not recommended as it will melt the gelatin layers.

How to Serve

A slice of three-layer mousse cake sits on a white plate with a subtle embossed pattern, placed on a white marbled surface. The bottom layer is bright pink and fluffy, the middle layer is pale yellow and creamy, and the top layer is light peach with a smooth texture. The cake has a brown crumbly crust at the base. On top of the slice is a swirl of white whipped cream sprinkled with yellow crumbs. A fork near the slice holds a small piece of the cake showing the layers clearly. In the background, more cake slices are visible, slightly out of focus, adding depth to the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of crust?

Yes, a cookie crust or pre-made graham cracker crust can be used if preferred. Just ensure it firmly holds together to support the layers.

How do I know when the Jello is ready to layer?

The Jello mixtures should be thickened and slightly gelled but not fully set before folding in the whipped cream and layering. This helps maintain clean, distinct layers.

Layered Jello Pie with Graham Cracker Crust and Vibrant Gelatin Layers Recipe

Print Recipe

★★★★★

4.4 from 78 reviews

This vibrant Layered Jello Pie features colorful red, orange, and yellow jello layers combined with whipped cream atop a buttery graham cracker crust. It’s a refreshing and visually stunning dessert that’s perfect for summer gatherings or festive occasions. Each jello layer is thickened to a creamy consistency before being carefully layered in the crust and chilled to set, creating a light and fluffy texture with a burst of fruity flavors.

Author: Dana
Prep Time: 25 minutes
Cook Time: 0 minutes
Total Time: 4 hours 15 minutes
Yield: 8 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

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: 1 cup per jello box)
3 cups Cold Water (divided: 1 cup per jello box)
Pink Food Coloring
Orange Food Coloring
Bright Yellow Food Coloring
24 ounces Whipped Cream (divided: 8 ounces per jello mixture)

Optional Garnish

Whipped Cream
Gold Sanding Sugar

Instructions

Prepare crust: Place the graham crackers in a food processor and pulse until finely crushed. Melt the butter and add it to the food processor, mixing until the mixture resembles wet sand. Pause as needed to scrape down the sides to ensure even mixing.
Press crust: Pour the graham cracker mixture into a deep 10-inch springform pan. Press it evenly across the bottom and up the sides of the pan as far as possible. Place the crust in the freezer while preparing the jello layers.
Prepare jello mixtures: In three separate bowls, place each jello flavor. Add 1 cup boiling water to each bowl and stir until fully dissolved with no graininess remaining. Stir in 1 cup cold water to each bowl. Place all bowls in the refrigerator for 40-50 minutes to thicken but not fully set.
Add whipped cream: Once thickened, add 8 ounces of whipped cream to each jello bowl and mix thoroughly until evenly combined.
Add food coloring: To the yellow jello mixture, add bright yellow food coloring a few drops at a time until the desired shade is reached. Repeat this step for the red jello with pink food coloring, and the orange jello with orange food coloring, mixing until no streaks remain in each.
Layer the pie: Remove the crust from the freezer. Pour the pink (red jello with pink dye) layer evenly into the crust. Next, carefully add the yellow layer and then the orange layer on top. Spread each layer smoothly and evenly using a spatula.
Chill and set: Place the assembled pie in the refrigerator for at least 3 hours or until fully set and firm.
Garnish and serve: Before serving, optionally top with dollops of whipped cream and sprinkle gold sanding sugar for extra sparkle and elegance. Slice and enjoy your colorful layered jello pie!

Notes

Ensure the jello is thickened but not fully set before mixing in the whipped cream for best texture.
Press the graham cracker crust firmly to prevent crumbling when slicing the pie.
Use a sharp knife dipped in hot water and wiped dry to make clean slices.
The pie can be prepared a day ahead and kept chilled for convenience.
For a dairy-free option, substitute whipped cream with coconut whipped topping.

Keywords: layered jello pie, colorful jello dessert, graham cracker crust, no bake pie, whipped cream jello pie, summer dessert, easy jello recipe