Three layer jello pie is a light, fluffy, and festive no bake dessert that is so much fun to make! All you need is a few ingredients to make your dessert table Christmas ready!
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.
Notes
Storage: Jello pie should be stored in the refrigerator for up to 4 days.Notes: You will need a very deep springform pan to make this recipe - use a 9-inch springform pan that is 3 ⅜” high or use a 10-inch springform pan with at least 3-inch high walls. Do not freeze this pie - the gelatin weeps if the pie is frozen.To get nice even layers, pie needs to set some between each layer. You can mix up all of the jello colors at the same time if you like, they will not thicken/set if they sit on the countertop. But the pie does need at least 30 minutes or so in the fridge before you can safely add the next layer onto the layer beneath. The easiest way to do this is to mix the Cool Whip with the first thickened jello, pour it into the crust and then chill/thicken the next layer of jello in the fridge while that first layer is beginning to set in the crust. The layered jello pie is very light and fluffy in flavor. It cuts into super smooth slices and there’s something a little magical about it. The colors will be light and pastel, though, so if you wish for more color saturation, add gel food coloring to achieve desired color. I did not find that the color deepened at all after setting; tint to the color you want your finished jello pie to be.To make a nice whipped cream for decorating, whip 1 cup of heavy cream until soft peaks form. 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.