Christmas Jello Pie
Three fluffy layers of lime, lemon, and cherry Jello whipped with whipped topping on a buttery graham cracker crust. An easy no-bake Christmas dessert that’s best made the day before.
Servings: 8
Calories: 488kcal
Cost: $10.70, $1.34 per Serving
Ingredients
For the Crust:
- 1 1/2 cups Graham Cracker Crumbs
- 1/2 cup Melted Salted Butter
- 1/2 cup Granulated Sugar
For the Pie:
- 1 box Lime Jello Mix 3 ounces
- 1 box Lemon Jello Mix 3 ounces
- 1 box Cherry Jello Mix 3 ounces
- 3 cups Boiling Water divided
- 3 cups Cold Water divided
- 3 containers Whipped Toppings, thawed 8 ounces each
- Red and Green Gel Food Coloring
For Serving:
- Whipped Cream
- Christmas Sprinkles
Instructions
For the Crust:
- Line the bottom of a 10-inch springform pan with parchment paper.
- Stir together the graham cracker crumbs, melted butter and sugar until well combined.
- Press this mixture into the bottom of the pan and up the sides of the pan approximately 1 ½ inches.
- Place the pan in the freezer to allow the crust to set.
For the Pie:
- Mix the lime jello mix with 1 cup of boiling water until the mix is dissolved. Then stir in 1 cup of cold water. Refrigerate for 30-45 minutes to allow the jello to thicken slightly.
- Remove from the refrigerator and stir in 1 container of whipped topping until combined and add green food coloring to the mixture until it’s the color of green that you prefer.
- Pour the mixture over the crust in the springform pan. Place in the refrigerator while you prepare the other layers.
- Mix the lemon jello mix with 1 cup of boiling water until the mix is dissolved. Then stir in 1 cup of cold water. Refrigerate for 30-45 minutes to allow the jello to thicken slightly.
- Remove from the refrigerator and stir in 1 container of whipped topping until combined. Do not add any food coloring to this layer.
- Pour this mixture on top of the green layer in the springform pan and place back in the refrigerator while you prepare the final layer.
- Mix the cherry jello mix with 1 cup of boiling water until the mix is dissolved. Then stir in 1 cup of cold water. Refrigerate for 30-45 minutes to allow the jello to thicken slightly.
- Remove from the refrigerator and stir in 1 container of whipped topping until combined and add red food coloring to the mixture until it’s the color of red that you prefer.
- Pour this mixture on top of the lemon layer in the springform pan and place back in the refrigerator to chill for at least 4 hours or overnight before serving.
To Serve:
- When serving, gently loosen the springform pan by running a knife around the edges of the pan. Remove the outside layer of the pan.
- Top the pie with whipped topping and sprinkles. Then it’s ready to slice, serve and enjoy!
Notes
Store the leftovers in the refrigerator, covered, for up to 4 days. Do not freeze. Add whipped cream and sprinkles right before serving.
Make sure that each jello layer is set from the refrigerator before adding the next layers so that the colors of the pie do not blur together.
Nutrition
Calories: 488kcal | Carbohydrates: 64g | Protein: 5g | Fat: 24g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 355mg | Potassium: 119mg | Fiber: 1g | Sugar: 54g | Vitamin A: 417IU | Calcium: 77mg | Iron: 1mg
