No-bake creamy treat (Print Version)

# Ingredients:

→ Crust

01 - One 9-inch ready-to-use graham cracker pie crust

→ Jell-O Layers

02 - 1 box (3 oz) of grape-flavored Jell-O
03 - 1 box (3 oz) of berry blue Jell-O
04 - 1 box (3 oz) of lemon Jell-O
05 - 3 separate cups of boiling water, one per Jell-O flavor
06 - 3 separate cups of cold water, one per Jell-O flavor
07 - Softened cream cheese, 8 oz total
08 - Thawed whipped cream, 1½ cups

→ Decoration

09 - Pastel-colored sprinkles
10 - Additional whipped cream topping
11 - Mini candy eggs

# Instructions:

01 - Pour one cup of hot water over the lemon Jell-O mix in a bowl. Stir for a couple of minutes until everything's dissolved. Add a cup of cold water and mix again. Let it cool for about 5 minutes before moving on.
02 - In a new bowl, beat about 2.5 oz of the softened cream cheese till smooth. Slowly mix in the cooled lemon Jell-O while beating until combined. Gently fold in a scoop of the whipped topping (half a cup) until it's blended well.
03 - Spread the lemon cream mixture evenly into your pie crust. Chill it in the fridge for about 30 minutes, just until it's slightly firm to the touch.
04 - Dissolve the berry blue Jell-O in one cup of hot water, then stir in a cup of cold water. Let it cool. Meanwhile, beat another third of the cream cheese until it's creamy. Blend the cooled blue Jell-O into the cream cheese. Gently mix in another half-cup of whipped cream.
05 - When the lemon layer is semi-firm, slowly pour the blue mixture on top. To avoid breaking through, pour the mix over the backside of a spoon near the surface. Pop it back in the fridge for another 30 minutes.
06 - Follow the same routine with the grape-flavored Jell-O. Stir it into one cup of hot water till dissolved, mix in a cup of cold water, and let it sit a bit. Beat the leftover cream cheese until smooth, then add the grape Jell-O. Fold the remaining half-cup of whipped topping into the mix.
07 - As soon as the blue layer has set enough, gently pour in the grape mixture. Again, use the back-of-spoon trick to keep it from breaking into lower layers. Make sure the mixture is cool before pouring.
08 - Chill the pie in the fridge for 4 hours minimum, or overnight if you’ve got the time, until all the layers are firm.
09 - Right before serving, add a big swirl of whipped cream on top and sprinkle with pastel sprinkles and candy eggs. It’s great for Easter or spring!
10 - Warm a sharp knife with hot water, wipe it dry, and slice the pie carefully. Serve it cold for the best taste.

# Notes:

01 - Wait for each layer to firm up slightly before adding the next one; it keeps the layers neat.
02 - The cream cheese adds a soft texture to the Jell-O and makes it hold together like a mousse.
03 - You can swap full-fat ingredients for low-fat cream cheese and whipped topping to make it lighter.
04 - Leftovers are good for up to three days if you cover and refrigerate them.

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