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Cool‘n Easy Easter Pie


⅔ cup boiling water
1 pack (4-serving size) jell-o, any flavour
˝ cup cold water
Ice cubes
8 oz cool whip whipped topping, thawed
1 ready-made graham cracker pie crust (6oz)


Stir boiling water into gelatine in a large bowl for 2 minutes or until completely dissolved. Mix cold water and ice to make 1¼ cups. Add to gelatine, stirring until slightly thickened. Remove any remaining ice.

Stir in whipped topping with wire whisk until smooth. Refrigerate 10 minutes until mixture will mound. Spoon into crust. Refrigerate 4 hours or until firm.

Garnish with additional whipped topping and jelly beans, if desired. Store leftover pie in refrigerator.

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