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.