No Bake Raspberry Jello Pie with Graham Cracker Crust
A beautiful three layered pie made with raspberry jello and whipped cream in a graham cracker crust for a quick and delicious no bake dessert.
Servings: 8 servings
Calories: 283kcal
Ingredients
For the graham cracker crust
- 18 graham crackers
- 6 Tbsp butter melted
For the raspberry jello filling
- 1 1/2 cups boiling water
- 2 3 oz raspberry jello packages
- 1/2 cup cold water
- ice cubes
- 8 ounces whipped cream divided, or thawed cool whip
- raspberries optional
Instructions
- Empty raspberry jello packets into a large bowl. Pour the boiling water over the jello powder and mix about 2 minutes with a whisk until the jello is completely dissolved.
- In a 2 cup liquid measuring cup, measure out the 1/2 cup cold water. Add enough ice cubes (or frozen raspberries) to the water so the water level comes up to 1 1/2 cups. Add the cold water mix to the jello mix and stir until the ice is completely melted.
- Refrigerate the jello until it is cool but not setting, about 5 minutes.
- Save 1 cup of the whipped cream in a small bowl to top the pie with later. Spoon the rest of the whipped cream into the jello bowl. Using a whisk, stir the mixture until it is well blended. Pour the mixture into the prepared pie crust.
- Refrigerate for at least 2 hours or until set. Top with the remaining cool whip and serve.
- If desired, add raspberries to the top after the whipped cream or you can add raspberries to the filling after mixing in the whipped cream.