Easter Jello Piegood Easy Recipes

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EASTER JELLO-O PIE



Easter Jello-O Pie image

This easy Easter Jello-O pie is the perfect no-bake dessert, featuring fun colors and flavors of creamy filling layered in a buttery graham cracker crust. This sweet treat is so simple, any bunny can make it!

Provided by Jennifer Fishkind

Categories     Dessert

Time 4h

Number Of Ingredients 11

½ package Pink Starburst Jell-O ((a little under 2 ounces))
1½ ounces Blue Jell-O ((½ Package))
1½ ounces Yellow Jell-O ((½ Package))
1½ ounces Purple Jell-O ((½ Package))
16 ounces Whipped Cream (divided)
3 cups Boiling Water
1⅓ cup Cold Water (divided)
Yellow Food Dye ((optional))
Pink Food Dye ((optional))
2½ cups Graham Cracker Crumbs
12 tbsp Butter ((1 ½ sticks))

Steps:

  • Melt your butter in the microwave until it's fully liquified.
  • Combine the graham cracker crumbs and melted butter in a medium bowl and mix until a thick, sand texture occurs.
  • Place the mixture in your springform pan and spread it across the bottom and up the sides, pressing it down so it packs in.
  • Place the crust in the freezer until you're ready to add layers.
  • Place each color of Jell-O powder in its own small bowl. Place ¾ cup boiling water in each bowl and stir until no graininess remains on the bottom of the bowl.
  • Place ⅓ cup cold water in each bowl and stir once more.
  • Place the bowls of Jell-O in the fridge for about 20-30 minutes. You don't want it to be solidified, just thickened.
  • Add 4 ounces of whipped cream to each Jell-O bowl and vigorously mix until fully combined. This may take a minute or two, per bowl.
  • If you're using food dye to add more color to the yellow and pink, add that at this point and turn until no color streaks appear and you've reached your desired shades of color.
  • Place the first color (I used yellow, but you can do your own color order) in the crust and spread even. Place the pie back in the freezer for 5 minutes, then add the next color, then back in the freezer for 5 minutes. Repeat this process until all 4 colors have been added.
  • Leave the pie in the freezer for 3-4 hours or until completely solidified all the way through.
  • Top with whipped cream, if desired, and enjoy!

Nutrition Facts : Calories 497 kcal, Carbohydrate 48 g, Protein 6 g, Fat 32 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 88 mg, Sodium 445 mg, Fiber 1 g, Sugar 29 g, UnsaturatedFat 10 g, ServingSize 1 serving

FROZEN OREO PUDDING PIE



Frozen Oreo Pudding Pie image

Make and share this Frozen Oreo Pudding Pie recipe from Food.com.

Provided by karenway

Categories     Pie

Time 10m

Yield 8 serving(s)

Number Of Ingredients 5

1 package instant vanilla pudding
1 1/2 cups milk
3 cups Cool Whip
1 cup crushed Oreo cookies
1 prepared graham cracker crust

Steps:

  • Beat vanilla pudding with milk until thick.
  • Fold cool whip& oreos into pudding.
  • Spoon into crust.
  • Freeze pie.

Nutrition Facts : Calories 445.1, Fat 21.7, SaturatedFat 9.8, Cholesterol 6.4, Sodium 515.3, Carbohydrate 59.9, Fiber 1.3, Sugar 41, Protein 4.6

CHOCOLATE COVERED EASTER EGGS



Chocolate Covered Easter Eggs image

This is a great recipe that you can add different ingredients to that will make 4 different kind of eggs...all yummy. I always get tons of compliments when I make these.

Provided by JAMVS

Categories     Desserts     Candy Recipes     Chocolate Candy Recipes

Time 2h30m

Yield 48

Number Of Ingredients 9

½ cup butter, softened
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
2 ½ pounds confectioners' sugar
1 cup creamy peanut butter
1 cup flaked coconut
1 cup unsweetened cocoa powder
2 cups semisweet chocolate pieces
1 tablespoon shortening or vegetable oil

Steps:

  • In a large bowl, mix together the butter, vanilla, and cream cheese. Stir in confectioners' sugar to make a workable dough. For best results, use your hands for mixing.
  • Divide the dough into four parts. Leave one of the parts plain. To the second part, mix in peanut butter. Mix coconut into the third part, and cocoa powder into the last part. Roll each type of dough into egg shapes, and place on a waxed paper-lined cookie sheet. Refrigerate until hard, at least an hour.
  • Melt chocolate chips in a heat-proof bowl over a pan of simmering water. Stir occasionally until smooth. If the chocolate seems too thick for coating, stir in a teaspoon of the shortening or oil until it thins to your desired consistency. Dip the chilled candy eggs in chocolate, and return to the waxed paper lined sheet to set. Refrigerate for 1/2 hour to harden.

Nutrition Facts : Calories 204.1 calories, Carbohydrate 30.9 g, Cholesterol 10.2 mg, Fat 9.3 g, Fiber 1.5 g, Protein 2.4 g, SaturatedFat 4.7 g, Sodium 57.9 mg, Sugar 28.1 g

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