4th of July Jello Pie

This 4th of July Jello Pie is a fun and festive treat made with just a few ingredients. Using the “chunky Jello” technique keeps the red, white, and blue layers distinct for a colorful patriotic dessert.

Prep Time30

Chill Time2

Total Time2 30

Servings:

Calories: 262kcal

Author: Karin and Ken

Ingredients

8 Inch prepared graham cracker crust
3 ounce blue Jello
4 cups Cool Whip thawed
3 ounce red Jello
4 cups water 2 boiling, 2 ice cold
2 tablespoons red and blue sprinkles

Instructions

Prepare the blue layer. In a medium bowl, add 1 cup of boiling water to the blue jello powder. Stir until all granules are dissolved. Then add 1 cup of ice-cold water. Give it a stir and place it in your refrigerator for about 30 minutes or until the jello is thickened but not formed and chunky when stirred. Pour this chunky blue jello to the prepared pie crust. Place it in the refrigerator for 1 hour or until firm.
Prepare the white layer. Remove the pie from the refrigerator and spread a ½ inch layer of Cool Whip over the blue layer, gently making sure not to break the blue layer. Make sure to spread it all the way to the edge of the crust so your red layer and blue layer do not mix. Place it in the refrigerator.
Prepare the red layer. In a medium bowl, add 1 cup of boiling water to the red jello powder. Stir until all granules are dissolved. Then add 1 cup of ice-cold water. Give it a stir and place it in your refrigerator for about 30 minutes or until the jello is thickened but not formed and chunky when stirred. Pour this chunky red jello over the white layer. I suggest adding this layer while the pie is still in the refrigerator so you are not carrying it with red jello spilling. Place it in the refrigerator for 1 hour or until firm.
Add the topping. Once the whole pie is firm, spread the remaining Cool Whip over the top of the whole pie and top with sprinkles.
Serve and enjoy!

Notes

If your layers mix and the colors bleed, the previous layer likely wasn’t fully set yet. Let each layer chill for the recommended time before adding the next. Also, make sure the Cool Whip reaches all the way to the crust edges so it forms a barrier between the colors.
Don’t pour the Jello in while it’s fully liquid. Let it partially set first—the “chunky Jello” stage helps keep the colors from bleeding into the rest of the pie.

Nutrition