This layered Jello pie recipe is fun, festive, and a simple no bake dessert that is perfect for the holidays! The red, green, and white layers of jello are stacked on a buttery homemade graham cracker crust and topped with a dollop of whipped cream on each slice! It’s light, refreshing, and a must-have for your next gathering.
Layered desserts are one of my favorites to make! Not only do they look amazing, but it’s an easy way to take the dessert presentation to the next level while incorporating different flavors, like my Neopolitan Cake or Strawberry Cheesecake Trifle. While you can change up the colors in Jello pie, I really like this combo for Christmas.
Speaking of the holiday season, if you are looking for other easy pie recipes, be sure to try mini pumpkin pies, the best chocolate cream pie, or caramel pecan pie cheesecake! All of these will have your guests going crazy, and they can be made a day in advance to cut down on the stress! We also add a few truffles to the dessert table, which are the perfect size after a big feast!
Why You’ll Love No Bake Jello Pie
- No oven is required, so you have more room to make other goodies!
- It’s light, pretty, and full of holiday spirit.
- Very simple to make and can be made ahead of time.
- Such an easy dessert that is versatile when it comes to changing the jello flavor and colors.
What Ingredients do I Need for Layered Jello Pie?
- graham cracker crumbs
- salted butter
- granulated sugar
- lime jello mix
- lemon jello mix
- cherry jello mix
- boiling water
- cold water
- Cool Whip
- Red and green gel food coloring
- Whipped cream and/or sprinkles, for garnish
Before You Start: Be sure the springform pan you are using is deep. We suggest a 9-inch springform pan that is 3 ⅜” high or use a 10-inch springform pan with at least 3-inch high walls. If you must use a standard springform pan, I recommend using only a portion of the jello mixture for each layer OR simply reducing the pie to just two layers.
How to Make the Best Layered Jello Pie Recipe
MAKE THE CRUST: Line the pan with a piece of parchment paper. Prepare the graham cracker pie crust by stirring together the crumbs, sugar, and melted butter. Press firmly into the bottom of the pan so it comes up about 1-1.5 inches on the sides of the pan. Freeze while prepping the gelatin mixture.
LIME LAYER: Combine a cup of boiling water in a large mixing bowl and whisk until dissolved. Then stir in a cup of cold water and chill for 30-45 minutes. Once the mixture has cooled, but not set, whisk in a container of Cool Whip. Add a few drops of food coloring and stir. Transfer the cool whip mixture to the springform pan and refrigerate.
LEMON LAYER: Repeat the same steps for this layer as you did for the green, except do not add food coloring! Pour on top of the lime layer and chill once more.
CHERRY LAYER: Follow the same instructions to make the red layer, then pour it on top of the lemon.
CHILL: Place the finished jello pie in the refrigerator for 3-4 hours so it completely sets.
DECORATE: Pipe the top with whipped cream and garnish with festive sprinkles. Loosen from the pan, running a knife around the edges if needed. Cut and serve!
- Letting the pie set slightly between each layer is the key to even layers.
- The different layers can be mixed at the same time – they will not thicken/set if they sit on the counter.
- When refrigerating, each layer needs to chill for at least 30 minutes to safely add the next layer.
- The colors will be pastel. If you want more vibrant colors, tint before chilling as the colors do not change the longer they sit.
- To make the homemade whipped topping, whip 1 cup of heavy cream until soft peaks form (using an electric mixer). Add 2-3 tablespoons of powdered sugar and continue whipping until stiff peaks form.
- We like to pipe pretty swirls onto the jello pie with a piping bag and piping tip #1M.
- Use a food processor or high-speed blender to make the crust.
Jello is the official snack of Utah! This state consumes more per capita that anywhere else!
Substitutions and Variations
- If desired, top with fresh fruit such as fresh blueberries or a maraschino cherry. Wait until just before serving before adding the fruit.
- Feel free to experiment with different flavors of jello to make a totally different layered pie.
- We have not tested this recipe using sugar-free jello, but it should still be fine.
- You can use this same method to make a strawberry jello pie using a store-bought crust.
- For a chocolate crust, crush Oreos or use chocolate graham crackers.
Keep leftover jello pie in the refrigerator, covered, for up to 4 days.
We do not recommend freezing. The gelatin will weep.
Layered Jello Pie Recipe
- 1 ½ cups graham cracker crumbs
- ½ cup salted butter melted
- ½ cup granulated sugar
- 1 3-ounce box lime jello mix
- 1 3-ounce box lemon jello mix
- 1 3-ounce box cherry jello mix
- 3 cups boiling water divided
- 3 cups cold water divided
- 3 – 8 oz. containers Cool Whip
- Red and green gel food coloring
- Whipped cream and/or sprinkles for garnish
- Prepare a deep dish springform pan (see note) by lining the bottom with a sheet of parchment paper and affixing the
- Stir together graham cracker crumbs, melted butter, and sugar until fully combined. Press graham cracker crumbs into the prepared springform pan, coming up the sides about 1-1 ½ inches. Place pan in the freezer to chill the crust while preparing the jello.
- In a medium mixing bowl, combine 1 cup of boiling water with the packet of lime jello. Stir until the jello is fully dissolved. Once the jello is dissolved, stir in 1 cup of cold water. Place the jello mixture in the refrigerator for 30-45 minutes.
- Once the jello has cooled and thickened – but not set – whisk in one container of Cool Whip. The jello should be just slightly thickened so that it combines smoothly with the Cool Whip. If it seems too thick, you can microwave it in 10 second increments to loosen it up a bit.
- Add a drop or two of green gel food coloring to the jello mixture until desired color is achieved. Transfer mixture to the crust in the springform pan. Place the pan into the refrigerator.
- Mix up the lemon jello mix following the same steps as you did with the green. Once it has thickened and you mix it with Cool Whip (do not tint this one, the yellow will be very light once mixed with Cool Whip and will give you the desired white layer), pour it on top of the green layer that has been setting in the fridge.
- Repeat for the final “red” layer of jello.
- Allow the jello pie to chill in the refrigerator for 3-4 hours to set completely. Decorate with whipped cream and Christmas sprinkles, if desired. Gently loosen from the springform pan (running a knife around the edge if needed), cut into pieces, and serve.