Ingredients
Scale
- 1 pre-made 9-inch graham cracker crust
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup boiling water
- 1 cup cold water
- 2 small boxes (3 ounces each) assorted Jello flavors
- 8 ounces whipped topping, thawed
- Optional: Easter candies or sprinkles for garnish
Instructions
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the granulated sugar and vanilla extract, and mix until light and fluffy.
- In a separate bowl, dissolve one box of Jello powder in 1 cup of boiling water.
- Add 1 cup of cold water to the dissolved Jello and stir gently.
- Pour half of the Jello mixture into the graham cracker crust and refrigerate for 30-45 minutes until partially set.
- Spread the cream cheese mixture over the first Jello layer.
- Chill the pie for another 30-45 minutes until the cream cheese layer is firm.
- Prepare the second Jello layer using the same method with the second box of Jello.
- Pour the remaining Jello mixture over the cream cheese layer and chill completely for at least 4-6 hours.
- Before serving, spread the whipped topping over the top and decorate with optional candies or sprinkles.
- Slice and enjoy chilled.
Notes
Ensure cream cheese is at room temperature for easy blending. Don’t rush the chilling times; each layer needs to set properly.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 30mg