Easy Patriotic Pie for the Fourth of July

By June 19, 2013April 15th, 20194th of July, Baking, Holidays, Holidays, Home page - Slider, Pies/Tarts

It’s time for another super easy Fourth of July Dessert. I don’t know about your family, but we all love Jello-O and especially when you add Cool Whip, it’s always a hit around this house! This Easy Patriotic Pie goes together in minutes and can be made ahead of time!

Easy Patriotic Pie :: Perfect for Fourth of July :: Recipe on HoosierHomemade.com

While browsing around Kraft, where I found the inspiration for the Firecracker Cupcakes, I spotted this Patriotic Pie. It’s super easy but looks impressive, just the way I like it. And even better…it can be made a couple days ahead and stays great in the fridge.

How festive and it couldn’t be easier!

Easy Patriotic Pie :: Perfect for Fourth of July :: Recipe on HoosierHomemade.com

Easy Patriotic Pie

Easy Patriotic Pie


  • 1 1/2 cups boiling water, divided
  • 1 small box (3 oz) Jell-O Berry Blue Flavor Gelatin
  • 1 cup ice cubes, divided
  • 1 Graham Cracker Crust
  • 1 small box (3 oz) Jello-O Strawberry Flavor Gelatin {or any red flavor}
  • 1 cup thawed Cool Whip whipped topping


  1. Add 3/4 cup boiling water to blue jello, stir until dissolved about 2 minutes.
  2. Add 1/2 cup ice cubes, stir until ice is completely melted.
  3. Pour into crust, refrigerate 5-10 minutes or until set but not firm
  4. Meanwhile, combine 3/4 cup boiling water with red jello, using the same directions as for the blue jello - place in fridge for a few minutes to cool until slightly thickened.
  5. Spread Cool Whip over blue layer.
  6. Carefully pour red jello on top of Cool Whip
  7. Refrigerate 2 hours or until set.
  8. Garnish with Cool Whip and fresh berries.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g


4th of July Celebration on HoosierHomemade.com

Celebrate 4th of July on Hoosier Homemade! 

Join the discussion 2 Comments

Leave a Reply

Quick Recipes

Skip to Recipe

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.