Easter No Bake Jello Pie
A vibrant and creamy no-bake jello pie featuring a graham cracker crust, smooth strawberry filling, and fresh berry topping, perfect for springtime celebrations.
Equipment
- 1 9-inch pie pan
- 1 medium bowl for crust mixture
- 2 mixing bowl one for filling and one for cream cheese mixture
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter melted
- ¼ cup granulated sugar
- 1 package 3 oz strawberry Jello
- 1 cup boiling water
- 1 cup cold water
- 1 cup whipped topping thawed
- 1 cup cream cheese softened
- 1 cup whipped topping for garnish
- Fresh strawberries or mixed berries for garnish
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
- Press the mixture firmly into the bottom and sides of a 9-inch pie pan.
- Bake crust for 8-10 minutes until lightly golden, then allow to cool completely.
- Dissolve strawberry Jello in boiling water, stirring until fully dissolved.
- Add cold water to the Jello mixture and stir; let it cool slightly.
- Beat softened cream cheese until smooth and gradually fold in whipped topping.
- Slowly pour cooled Jello mixture into cream cheese mixture and stir gently to combine.
- Pour filling into cooled crust and spread evenly.
- Refrigerate pie for at least 4 hours or until set.
- Before serving, garnish with additional whipped topping and fresh berries.
Notes
- Pie can be made a day ahead and refrigerated.
- Store leftovers in an airtight container for up to 3 days.
- Substitute strawberry Jello with raspberry or blueberry for variation.