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piece of Lemon jello pie on a white plate with a fork resting on it
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4.50 from 4 votes

No Bake Jello Pie

No bake Jello pie in a graham cracker crust is a light and fluffy 4-ingredient pie. It's an incredibly easy recipe and the perfect dessert for Easter and spring and summer parties.
Prep Time10 minutes
Cook Time5 minutes
Chill Time4 hours 40 minutes
Total Time4 hours 55 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 296kcal
Author: Cara Lanz

Ingredients

  • 2 3 oz. boxes lemon Jello
  • 1 3.4 oz. box instant vanilla pudding
  • 1 ½ cups water, divided
  • ¾ cup ice cubes
  • 8 ounces Cool Whip or whipped cream
  • 1 9" graham cracker crust store-bought or homemade
  • Optional: more Cool Whip (or whipped cream) lemon zest, and fresh berries, for serving

Instructions

  • Place the pudding mix and both boxes of gelatin mix in a saucepan.
    Add 1 cup of water. Whisk and bring to a boil. Simmer and whisk frequently for 5 minutes. Remove from heat.
  • Add enough ice cubes to ½ cup of cold water to get 1 ¼ cups of ice water.
    Add the ice water to the pudding and gelatin mix, stirring until the ice melts.
    Pour the mixture into a heat-proof bowl. Chill in the refrigerator for 10 minutes or until the mixture has cooled and slightly thickened.
  • Fold 8 ounces of Cool Whip into the lemon pudding and gelatin mixture until it is completely combined.
    Chill for 30 minutes or until the mixture is thick enough to mound.
  • Spoon the mixture into the graham cracker crust. Cover and chill at least 4 hours or overnight to set.
  • If desired, add more Cool Whip and lemon zest on top of the lemon Jello pie. Serve with fresh strawberries or fruit.
  • This pie is best enjoyed within 24 hours.
    It's also delicious frozen and slightly thawed :).

Video

Notes

Use instant pudding (even though you're cooking it -- odd, I know). 
Feel free to swap out lemon Jello for your favorite Jello flavor (orange Jello is like a creamsicle!)
You can use freshly whipped cream instead of Cool Whip. 

STORAGE & FREEZING

Store leftover pie covered in plastic wrap in the refrigerator for 3-4 days.
To freeze, wrap in a double layer of plastic wrap and again in foil. Thaw in the refrigerator overnight, or enjoy it frozen (slightly thawed is best!).

Nutrition

Calories: 296kcal | Carbohydrates: 51g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 299mg | Potassium: 57mg | Fiber: 0.5g | Sugar: 38g | Vitamin A: 21IU | Calcium: 30mg | Iron: 1mg