Step 1

Melt your butter in the microwave and add it to a bowl with the graham cracker crumbs and mix until well combined. The mixture should resemble wet sand.

Step 2

Dump the mixture into a 9.5” deep dish springform pan and press evenly along the bottom of the pan and up the sides.

Step 3

Place the crust in the freezer until you’re ready to use it.

Step 4

Add the red jello to one bowl and the green jello to another bowl. Place 1 cup boiling water in each bowl and mix until there is no graininess left on the bottom.

Step 5

Add ½ cup cold water to each bowl and stir once more.

Step 6

Add the jello bowls to the fridge and let chill for about 40-50 minutes or until the jello is really thickened, but not fully set.

Step 7

Place half of the green jello in another mixing bowl.

Step 8

Add 4 ounces of whipped cream to one green bowl and another 4 ounces to the other green bowl. Add 8 ounces to the red bowl.

Step 9

Mix all three bowls well until fully combined.

Step 10

Add a dab of the red dye to the red bowl and mix until no color streaks appear. Keep adding dabs and fully mixing until the desired color is reached.

Step 11

Add a couple of drops of the green dye to only one of the green jello bowls and repeat the same coloring steps as you did for the red. You’ll want to make one green a darker green, and the other green a light green. I had to add just a touch of green coloring to the lighter one, but literally barely anything. You don’t need much.

Step 12

Pour the darker green mixture into the bottom of the crust and spread even.

Step 13

Pour the red over the dark green and gently spread even, as you don’t want the layers to mix.

Step 14

Finally, top with the light green mixture and spread even.

Step 15

Place in the fridge to chill for 3 hours or until set. Garnish with dollops of whipped cream and gold sanding sugar if desired, and enjoy!