Description
A refreshing no-bake Lemon Jello Pie that combines tangy lemon Jello, creamy Greek yogurt, and light whipped topping in a crunchy graham cracker crust. Perfect for a cool dessert that’s easy to prepare and delightfully zesty.
Ingredients
Filling
- 1 (3-ounce) packet lemon Jello
- 1/4 cup boiling water
- 2 (5-ounce) tubs lemon Greek yogurt
- 1 tablespoon lemon zest
- 1 (8-ounce) tub whipped topping (thawed)
Crust
- 1 (9-inch) graham cracker crust
Instructions
- Dissolve Jello: Dissolve the lemon Jello powder in 1/4 cup boiling water, stirring continuously until completely dissolved. Allow it to cool slightly but not set.
- Mix filling: In a large bowl, whisk together the cooled lemon Jello, lemon Greek yogurt, and lemon zest until the mixture is smooth and well combined.
- Fold in topping: Gently fold the thawed whipped topping into the lemon mixture until fully incorporated and the filling is light and creamy.
- Assemble pie: Spoon the filling evenly into the pre-made 9-inch graham cracker crust. Smooth out the top with a spatula for an even finish.
- Chill: Refrigerate the pie for at least 4 hours, or until the filling is firm and set, before serving.
Notes
- Ensure the Jello is not too hot when mixing with the yogurt to avoid curdling.
- Use fresh lemon zest for a brighter citrus flavor.
- Thaw the whipped topping completely to make folding easier and to achieve a fluffy texture.
- The pie can be garnished with extra lemon zest or fresh berries for added presentation.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
