A colorful no-bake Easter Jell-O pie with creamy layers and a gluten-free graham cracker crust. Perfect for spring brunch or family gatherings.

Scale

1 pre-made gluten-free graham cracker crust

1 package lemon Jell-O

1 package berry blue Jell-O

1 package grape Jell-O

1½ cups boiling water (divided)

12 oz cream cheese, softened

8 oz Cool Whip or whipped topping

Pastel sprinkles and candy eggs for decoration

1. Dissolve lemon Jell-O in ½ cup boiling water. Mix with 4 oz cream cheese and ⅓ of the Cool Whip until smooth.

2. Pour into crust and chill 30 minutes.

3. Repeat with berry blue Jell-O and second portion of cream cheese and Cool Whip. Pour gently over the first layer and chill 30 minutes.

4. Repeat with grape Jell-O and remaining cream cheese and topping. Add final layer and chill at least 4 hours or overnight.

5. Top with whipped cream, candy eggs, and sprinkles before serving.

6. Slice with hot knife for clean layers.

Use dairy-free alternatives if needed.

Substitute crust or Jell-O flavors as desired.

Store in fridge for up to 3 days.

Keywords: easter jell-o pie, layered gelatin pie, gluten-free Easter dessert