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Easter-jello-pie
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Easter Jello Pie with Cannabis Whipped Cream

Creamy, fluffy, refreshing!
Prep Time2 hours
Chill Time4 hours
Course: Dessert
Keyword: cannabis cream, Jello
Author: Steph Van De Ven
Cost: 20 +/-

Equipment

  • 9-91/2-Inch Springform Pan
  • Measuring spoons
  • Mixing Bowls - several

Ingredients

  • 1 1/2 pkg pink jello
  • 1 1/2 pkg blue jello
  • 1 1/2 pkg yellow jello
  • 1 1/2 pkg purple jello
  • 16 oz whipped canna cream
  • 3 cups boiling water
  • 1 1/3 cup cold water
  • 2 cups graham cracker crust
  • 1/4 cup cannabis butter or regular butter

Instructions

  • Microwave the butter until it’s fully melted and liquified. Add graham cracker crumbs and mix to form a thick, sand texture. You can add the graham cracker crumbs and melted butter to a food processor to mix it.
  • Spread the mixture across the bottom of a springform pan 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 bowl, add boiling water, 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.
  • Add 4 ounces of whipped cream to each Jell-O bowl and vigorously mix until fully combined.
  • Add the first Jell-O color to the pie crust, spread evenly, and place the pie back in the freezer for 5 minutes.
  • Top with the next color and place 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 and enjoy!