Pastel Mini Jello Pies with Graham Cracker Crust – Easy No-Bake Dessert for Spring Celebrations
There’s just something about pastel desserts that makes everything feel a little more fun, and these Pastel Mini Jello Pies are no exception. With soft shades of purple, yellow, blue, and red swirled into each little pie, they look like spring on a plate. The best part? They’re completely no-bake.
A simple graham cracker crust, a creamy colorful filling, and a good long chill in the fridge are all it takes. They’re easy, cheerful, and perfect for spring parties, Easter, or anytime you want a dessert that feels light and festive.
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Want more pastel-themed desserts? Check out these Unicorn Cheesecake Bites.
How to Make Pastel Mini Jello Pies with Whipped Topping
Here are the ingredients you need to make these pastel rainbow mini jello pies, plus step by step instructions for how to make them.
Ingredients
- ½ package purple, yellow, blue, and red gelatin
- 4 cups boiling water
- 1 1/3 cups cold water
- 4 cups frozen whipped topping, thawed, plus more for decorating
- 12 mini graham cracker pie crusts
Step by Step Instructions
1. Add ½ package of each gelatin flavor into separate mixing bowls. Pour ⅔ cup boiling water over each and whisk thoroughly until the gelatin is completely dissolved and no granules remain. Add ⅓ cup cold water and mix well.
2. Transfer the bowls to the refrigerator and chill for about 30 minutes, or until the gelatin has thickened slightly and is just beginning to set but is not firm.
3. Gently fold 1 cup of whipped topping into each bowl until fully incorporated and smooth. Avoid overmixing so the texture stays light and creamy.
4. Return the bowls to the refrigerator and chill for 45 minutes to 1 hour, until the mixture thickens to a soft, spoonable consistency that is still easy to swirl.
5. Spoon about 2 tablespoons of each color into each mini pie crust. Use a toothpick or skewer to gently swirl the colors together for a marbled effect.
6. Refrigerate the pies for at least 4 hours, or until fully set. Before serving, top with a dollop of whipped topping and sprinkles if desired.
These mini jello pies are the kind of treat that makes people smile before they even take a bite. The pastel colors make them a natural fit for Easter and spring celebrations, and the no-bake prep keeps things simple when you’ve got a lot going on.
Pastel Mini Jello Pies
Ingredients
- ½ package purple, yellow, blue, and red gelatin
- 4 cups boiling water
- 1 1/3 cups cold water
- 4 cups frozen whipped topping, thawed, plus more for decorating
- 12 mini graham cracker pie crusts
Instructions
- Add ½ package of each gelatin flavor into separate mixing bowls. Pour ⅔ cup boiling water over each and whisk thoroughly until the gelatin is completely dissolved and no granules remain. Add ⅓ cup cold water and mix well.
- Transfer the bowls to the refrigerator and chill for about 30 minutes, or until the gelatin has thickened slightly and is just beginning to set but is not firm.
- Gently fold 1 cup of whipped topping into each bowl until fully incorporated and smooth. Avoid overmixing so the texture stays light and creamy.
- Return the bowls to the refrigerator and chill for 45 minutes to 1 hour, until the mixture thickens to a soft, spoonable consistency that is still easy to swirl.
- Spoon about 2 tablespoons of each color into each mini pie crust. Use a toothpick or skewer to gently swirl the colors together for a marbled effect.
- Refrigerate the pies for at least 4 hours, or until fully set. Before serving, top with a dollop of whipped topping and sprinkles if desired.
