Step-by-Step Preparation

1: Prepare the Crust

1. In a mixing bowl, combine graham cracker crumbs and sugar.
2. Stir in melted butter until all crumbs are evenly coated.
3. Press the mixture into the bottom and sides of a 22–23 cm (9-inch) pie pan.
4. Use the bottom of a glass or measuring cup to compact the crust evenly.
5. Place the crust in the fridge to chill while you prepare the filling.

2: Make the Jello Base

1. In a small bowl, pour boiling water over the jello powder.
2. Stir until fully dissolved — about 2 minutes.
3. Allow the mixture to cool to room temperature, but don’t let it set. It should be cool enough not to melt the whipped topping.

3: Prepare the Cheesecake Layer

1. In a large bowl, beat softened cream cheese with an electric mixer until smooth and fluffy.
2. Add powdered sugar and vanilla extract, and beat again until well incorporated.
3. Slowly pour the cooled jello mixture into the cream cheese and beat until fully combined and smooth.
4. Gently fold in the whipped topping with a spatula until the mixture is light and fluffy.

4: Assemble the Pie

1. Pour the jello cheesecake filling into the prepared pie crust.
2. Smooth the top with a spatula or back of a spoon.
3. Refrigerate for at least 4 hours, or overnight, until completely set and firm.

5: Decorate

1. Just before serving, top the pie with extra whipped cream or Cool Whip, piped or dolloped around the edge.
2. Decorate with mini chocolate eggs, sprinkles, jelly beans, or fresh fruit slices.
3. For a showstopping Easter presentation, use pastel marshmallows or mini bunny toppers.