A dazzling dessert that’s as fun to make as it is to serve, this layered Jello pie features vibrant, fruity gelatin layers and creamy sweetened milk between a buttery graham cracker crust. With its striking appearance and refreshing taste, it’s the perfect centerpiece for potlucks, holidays, or any event that calls for a splash of color and flavor.

Why You’ll Love This Recipe

This layered Jello pie is a nostalgic yet elegant dessert that brings visual appeal and delicious contrast in every bite. The alternating fruity and creamy layers make it both refreshing and indulgent. Easy to customize with different flavors and colors, it can be tailored to match any theme or celebration. Plus, it can be made ahead, which makes it incredibly convenient for entertaining.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the Layers:

1 box (3 oz) lime Jello
1 box (3 oz) lemon Jello
1 box (3 oz) cherry or strawberry Jello
1 can (14 oz) sweetened condensed milk
2 packets unflavored gelatin
1 1/4 cups boiling water (per Jello layer)
1/2 cup cold water (for milk layer)

Directions

Make the Crust:

Preheat oven to 350°F (175°C).
In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake for 8–10 minutes until lightly golden. Let cool completely.

Make the Lime Layer:

Dissolve lime Jello in 1 1/4 cups boiling water. Allow to cool to room temperature.
Pour over the crust and refrigerate until set, about 30–45 minutes.

Prepare the Creamy Layer:

Sprinkle 1 packet of unflavored gelatin over 1/2 cup cold water and let bloom for 5 minutes.
Stir in the sweetened condensed milk and 1/2 cup hot water. Mix until smooth.
Pour half of the milk mixture over the set lime Jello layer. Chill until firm.

Make the Lemon Layer:

Dissolve lemon Jello in 1 1/4 cups boiling water. Cool to room temperature.
Pour over the creamy layer and refrigerate until set.

Add Remaining Creamy Layer:

Pour the remaining milk gelatin over the lemon layer. Chill until firm.

Finish with Red Layer:

Dissolve cherry or strawberry Jello in 1 1/4 cups boiling water. Let cool to room temperature.
Pour gently over the final milk layer and refrigerate until fully set, 2–3 hours or overnight.
Once set, remove from the springform pan. Slice with a warm knife and serve chilled.

Servings and timing

Servings: 10 slices
Prep Time: 25 minutes
Chill Time: 4–5 hours
Total Time: 5 hours 30 minutes
Calories: Approximately 285 kcal per slice

Variations

Color Customization: Use different Jello flavors to match holiday themes (e.g., blue and red for July 4th, green and red for Christmas).
No-Bake Crust Option: Skip baking the crust and chill it instead, although it may be slightly less firm.
Fruit Layer Add-ins: Add small fruit pieces (like diced strawberries or mandarin oranges) to the Jello layers for texture.
Whipped Layer: Blend whipped topping into the milk layer for an even lighter, mousse-like consistency.
Mini Pies: Make individual portions using muffin tins lined with cupcake wrappers.

storage/reheating

Store the layered Jello pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days. It is not suitable for freezing, as the gelatin texture can be compromised when thawed. Serve slices chilled for best results.

FAQs

Can I make this pie ahead of time?

Yes, this pie is ideal for making ahead since it requires several hours to set. Prepare it a day in advance for convenience.

How do I prevent the layers from mixing?

Ensure each layer is completely set before pouring the next. Also, let the new layer cool to room temperature before adding it.

Can I use a different crust?

Yes, a cookie crust (such as vanilla wafers or chocolate cookies) can be used in place of the graham cracker crust.

Is there a vegetarian option?

Use vegetarian-friendly gelatin alternatives like agar-agar, though it may require different preparation steps.

What type of pan works best?

A 9-inch springform pan is ideal for easy removal and a clean presentation of the layers.

Can I make this in a glass dish?

Yes, a glass baking dish works well and allows the layers to be visible from the side.

What if I don’t have unflavored gelatin?

Unflavored gelatin is essential for the creamy milk layer. It’s typically sold in boxes with small packets.

How do I slice the pie cleanly?

Dip your knife in warm water and wipe it between cuts to keep slices neat.

Can I use flavored milk?

It’s best to use plain or vanilla-sweetened milk alternatives if adjusting for dietary needs.

Can I make this sugar-free?

Use sugar-free Jello and unsweetened condensed milk alternatives, though flavor and texture may vary.

Conclusion

Layered Jello pie is a stunning dessert that combines simplicity with vibrant presentation. Its fruity, creamy, and cool layers are a guaranteed crowd-pleaser for parties, picnics, and holidays alike. With endless customization options and make-ahead convenience, this pie is destined to become a repeat favorite on your dessert table.

Layered Jello Pie

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A vibrant, layered dessert made with fruity Jello, creamy sweetened condensed milk filling, and a graham cracker crust. Cool, colorful, and perfect for celebrations or potlucks.

Author: Mari
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 5 hours 30 minutes
Yield: 10 slices 1x
Category: Dessert
Method: Chilling
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter.
Press mixture into the bottom of a 9-inch springform pan. Bake for 8–10 minutes and let cool completely.
Dissolve lime Jello in 1 1/4 cups boiling water. Let cool to room temperature, then pour over crust. Chill until set (30–45 minutes).
Sprinkle 1 packet of unflavored gelatin over 1/2 cup cold water. Let bloom for 5 minutes. Add sweetened condensed milk and 1/2 cup hot water. Stir until smooth.
Pour half of the creamy mixture over the set lime layer. Chill until firm.
Dissolve lemon Jello in 1 1/4 cups boiling water. Let cool, then pour over creamy layer. Chill until set.
Pour remaining creamy mixture over the lemon layer and chill again until firm.
Dissolve cherry or strawberry Jello in 1 1/4 cups boiling water. Let cool, pour on top, and refrigerate until fully set (2–3 hours or overnight).
Carefully remove pie from springform pan. Slice using a warm knife and serve chilled.

Notes

Allow each layer to fully set before adding the next to keep layers distinct.
Use a warm knife to slice cleanly without cracking the Jello.
Chilling overnight ensures the best texture and structure.

Nutrition

Serving Size: 1 slice
Calories: 285
Sugar: 30g
Sodium: 160mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 0g
Protein: 4g
Cholesterol: 25mg