Dissolve the lemon Jell-O in 1 cup boiling water, stirring until completely dissolved.
Add 1 cup cold water and let it cool slightly.
Mix in ⅓ of the cream cheese and ½ cup whipped topping, stirring until smooth.
Pour the mixture into the graham cracker crust and refrigerate for 30 minutes to set.
Prepare the Blue Layer:
Repeat the process with berry blue Jell-O, dissolving it in 1 cup boiling water.
Add 1 cup cold water and mix in ⅓ of the cream cheese and ½ cup whipped topping.
Gently pour the blue mixture over the set lemon layer, using a spoon to prevent splashing.
Refrigerate for another 30 minutes.
Prepare the Grape Layer:
Follow the same steps with grape Jell-O, dissolving it in 1 cup boiling water.
Stir in 1 cup cold water, then mix with remaining cream cheese and whipped topping.
Carefully pour over the set blue layer.
Chill for at least 4 hours or until fully set.
Decorate and Serve:
Just before serving, decorate with whipped cream, pastel sprinkles, and candy eggs.
Slice and enjoy this creamy, colorful treat!
Notes
Layering Tip: Pour each layer slowly over the back of a spoon to prevent colors from mixing.
Lighter Texture: For an airier pie, fold extra whipped topping into each Jell-O mixture before layering.
Flavor Variations: Feel free to experiment with different Jell-O flavors to create your own color combinations!
Crust Options: Try using an Oreo or vanilla wafer crust for a different twist.
Extra Firm Layers: Reduce the cold water to ¾ cup per layer for a firmer texture.
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