Easter Jell-O Pie

Prepare the First Jell-O Layer: In a mixing bowl, dissolve the lemon Jell-O in 1 cup of boiling water. Stir until the gelatin is completely dissolved. Add 1 cup of cold water and stir to combine.
Pour and Chill: Pour the lemon Jell-O mixture into the graham cracker crust. Carefully transfer the pie to the refrigerator and chill for at least 1 hour, or until the Jell-O is set but still slightly soft.
Prepare the Second Jell-O Layer: While the first layer is chilling, prepare the grape Jell-O layer. In a clean mixing bowl, dissolve the grape Jell-O in 1 cup of boiling water. Stir until the gelatin is completely dissolved. Add 1 cup of cold water and stir to combine.
Check and Pour Second Layer: Once the lemon Jell-O layer is set but still slightly soft to the touch, gently pour the grape Jell-O mixture over it. Be careful not to disturb the first layer too much. Return the pie to the refrigerator and chill for at least 1 hour, or until the grape Jell-O layer is set but still slightly soft.
Prepare the Third Jell-O Layer: While the second layer is chilling, prepare the berry blue Jell-O layer. In a clean mixing bowl, dissolve the berry blue Jell-O in 1 cup of boiling water. Stir until the gelatin is completely dissolved. Add 1 cup of cold water and stir to combine.
Soften Cream Cheese: