EASTER JELLO PIE

Easter Jello Pie image

Provided by @MakeItYours

Number Of Ingredients 11

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½ package Pink Starburst Jell-O ((a little under 2 ounces))
1½ ounces Blue Jell-O ((½ Package))
1½ ounces Yellow Jell-O ((½ Package))
1½ ounces Purple Jell-O ((½ Package))
16 ounces Whipped Cream (divided)
3 cups Boiling Water
1⅓ cup Cold Water (divided)
Yellow Food Dye ((optional))
Pink Food Dye ((optional))
2½ cups Graham Cracker Crumbs
12 tbsp Butter ((1 ½ sticks))

Steps:

Melt your butter in the microwave until it's fully liquified.
Combine the graham cracker crumbs and melted butter in a medium bowl and mix until a thick, sand texture occurs.
Place the mixture in your springform pan and spread it across the bottom and up the sides, pressing it down so it packs in.
Place the crust in the freezer until you're ready to add layers.
Place each color of Jell-O powder in its own small bowl. Place ⅔ cup boiling water in each bowl and stir until no graininess remains on the bottom of the bowl.
Place ⅓ cup cold water in each bowl and stir once more.
Place the bowls of Jell-O in the fridge for about 20-30 minutes. You don't want it to be solidified, just thickened.
Add 4 ounces of whipped cream to each Jell-O bowl and vigorously mix until fully combined. This may take a minute or two, per bowl.
If you're using food dye to add more color to the yellow and pink, add that at this point and turn until no color streaks appear and you've reached your desired shades of color.
Place the first color (I used yellow, but you can do your own color order) in the crust and spread even. Place the pie back in the freezer for 5 minutes, then add the next color, then back in the freezer for 5 minutes. Repeat this process until all 4 colors have been added.
Leave the pie in the freezer for 3-4 hours or until completely solidified all the way through.
Top with whipped cream, if desired, and enjoy!