Description
A colorful spring dessert with pastel gelatin layers, creamy topping, and a buttery graham cracker crust.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 3 packages fruit gelatin powder (3 ounces each)
- 3 cups boiling water
- 1 ½ cups cold water
- 8 ounces cream cheese, softened
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping
- ¼ cup pastel candy eggs
Instructions
- Mix graham cracker crumbs, melted butter, and granulated sugar until combined.
- Press mixture firmly into a pie dish to create the crust and chill for 20 minutes.
- Dissolve the first gelatin flavor in 1 cup boiling water then add ½ cup cold water.
- Pour a thin layer into the crust and refrigerate until partially set.
- Repeat the process with remaining gelatin flavors, allowing each layer to set slightly before adding the next.
- Beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Whip heavy cream separately then fold it into the cream cheese mixture.
- Spread the cream mixture gently over the final gelatin layer.
- Refrigerate the pie for at least 4 hours until fully set.
- Decorate with whipped topping and pastel candy eggs before serving.
Notes
- Allow each gelatin layer to partially set before adding another.
- Use a warm knife for cleaner slices.
- Chilling overnight improves texture.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 24g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg