Easter Jell-O Pie

Prepare the Crust:

• In a medium bowl, combine the crushed graham crackers and melted butter until the mixture resembles wet sand.
• Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form an even crust.
• Refrigerate the crust while preparing the filling.

Prepare the Lemon Jell-O Layer:

• In a bowl, dissolve the lemon Jell-O in 1 cup of boiling water, stirring for about 2 minutes until completely dissolved.
• Add 1 cup of cold water and stir. Let the mixture cool slightly for about 5 minutes.
• In a separate bowl, beat ⅓ of the softened cream cheese (approximately 2.5 oz) until smooth. Gradually add the slightly cooled lemon Jell-O mixture, beating until well combined.
• Fold in ½ cup of the whipped topping until no white streaks remain.
• Pour the lemon cream mixture into the prepared graham cracker crust, spreading evenly.
• Refrigerate for 30 minutes or until the layer is partially set (it should be firm enough that the next layer won’t break through).

Prepare the Berry Blue Jell-O Layer:

• While the first layer is setting, dissolve the berry blue Jell-O in 1 cup of boiling water. Add 1 cup of cold water and let cool slightly.
• Beat another ⅓ of the cream cheese until smooth, then gradually mix in the blue Jell-O. Fold in ½ cup of whipped topping.
• Once the lemon layer is partially set, gently pour the blue layer over it. To prevent breaking through the lemon layer, pour the mixture over the back of a spoon held just above the surface, allowing it to flow gently onto the first layer.
• Refrigerate for another 30 minutes.

Prepare the Grape Jell-O Layer:

• Repeat the process with the grape Jell-O, dissolving it in 1 cup of boiling water, adding 1 cup of cold water, and letting it cool slightly.
• Beat the remaining cream cheese, mix in the grape Jell-O, and fold in the remaining ½ cup of whipped topping.
• Once the blue layer is partially set, carefully pour the grape mixture over it using the back-of-spoon method. Ensure the mixture is completely cooled before pouring to avoid melting the previous layers.
• Refrigerate the pie for at least 4 hours or overnight until all layers are completely set and firm.