Cherry Lime Jello Pie

Jello Pie!

As someone that grew up heavily influenced by southern culture, jello pie was a big part of summer desserts. And the flavors could be really radical. I even remember a lime jello with pineapple and horseradish!

So when I saw an article, Southern Living about a strawberry jello pie, I wanted to get creative. I started by looking in my own home. I had just bought cherries at the grocery store. I had a great mint plant and my lime tree was full of leaves. Hmm… cherry and limes are good together. Let’s do it.

This pie is so refreshing and light. It’s the kind of pie that you keep going back for a slice. What I love about this recipe is the ability to customize the flavors and get creative. Maybe my next pie will be peach/lemon? This is also the kind of recipe that keeping the ingredients on hand is easy and will always have you prepared.

What flavors will you try?

Cherry Lime Jello Pie
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Jell-O Pie

A classic southern recipe, updated with California flavors. Experiment with different flavors.
Course: Endings, Everything Else
Cuisine: American
Keyword: fruit, gelatin, Pie
Servings: 10 slices


  • 1 3-oz. pkg. Cherry-flavored gelatin
  • 2/3 cup Boiling Water
  • 1 cup Ice Cold Water
  • 2 cups Frozen Whipped Topping, thawed
  • 1 3-oz. pkg. Lime-flavored gelatin
  • 1/2 cup All-purpose Flour
  • 1/4 cup Unsalted Butter, melted
  • 1 9-oz. Store bought graham cracker piecrust
  • Sliced fresh Cherries
  • Fresh Lime Leaves or Mint for garnish


  • Preheat oven to 350°F.
    Line a large rimmed baking sheet with parchment paper, and set aside.
  • Whisk together cherry gelatin and boiling water in a large bowl until completely dissolved and slightly cooled.
    Whisk in cold water.
  • Whisk in whipped topping.
    Whisk until smooth and no streaks remain.
    Refrigerate, uncovered, until thickened and starting to set, about 30 minutes.
  • Meanwhile, stir together lime gelatin, flour, and melted butter in a small bowl until fine crumbs form.
  • Spread crumb mixture in an even single layer on prepared baking sheet.
    Bake until crumbs are set and edges are slightly golden brown, about 8 minutes.
    Remove from oven, and let cool completely on baking sheet, about 15 minutes.
    Break crumbs into smaller pieces.
  • Stir cherry filling until smooth; pour over crumbs in crust.
  • Refrigerate, uncovered, until set, at least 4 hours.
  • Garnish with additional whipped topping, remaining crumbs, and cherry slices.
    I like to add fresh mint or lime leaves for a pop of color.
    Lightly cover with plastic wrap, and store in refrigerator up to 2 days.

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