1- First, melt the butter until it’s fully liquified to get that perfect crust base. Then, combine the graham cracker crumbs with the melted butter, mixing until you get a thick, sand-like texture that holds together nicely. For more ideas on crusts, check out our banana chocolate chip muffins recipe which shares tips on mixing crumbs. Press this mixture firmly into the bottom and sides of a 9 to 9½-inch springform pan, then freeze it until you’re ready to add the layers.

2- Next, place each gelatin powder color in separate bowls and add ¾ cup boiling water to each, stirring until completely dissolved. Add ⅓ cup cold water to each bowl and stir again to help it set up. Refrigerate the gelatin mixtures for 20-30 minutes until they thicken but are not yet solid, which is a fun step to see the colors come alive!

3-Adding the Layers: Now for the creative part! Add 4 ounces of whipped topping to each gelatin bowl and mix vigorously until fully combined. If you want brighter hues, add yellow food dye to the yellow mixture and pink food dye to the pink one, then mix until uniform. Spread the first gelatin color evenly over the frozen crust and freeze for 5 minutes to set.

4- Repeat the layering: spread the next color over the previous one and freeze for 5 minutes, continuing until all four colors are in place. Finally, freeze the whole pie for 3-4 hours until it’s fully set, then top with extra whipped topping if you like. For more dessert inspiration, visit our maple apple breakfast crisp to explore similar layering techniques.