RED, WHITE, AND BLUE JELLO
You have to try this easy Red, White, and Blue Jello next time for your 4th of July party. It is easy to make, the kids love it and everyone will be impressed.
Provided by Eating on a Dime
Categories Dessert
Time 1h
Number Of Ingredients 5
Steps:
- Make the Berry Blue Jello according to the package instructions. Fill your cups 1/3 full with the Berry Blue Jello (I used about 1/3 cup for my cups).
- Place in fridge for 1 hour (or 10 minutes in the freezer if you're in a hurry).
- Fill cups another 1/3 full with Cool Whip, smoothing out the top. I used about 2 tablespoons for my cups).
- Place in freezer.
- Make Cherry Jello immediately. Let cool in fridge for 20 minutes. You don't want to Jello to solidify at all, you just need it to cool down so you can pour it on top of your Cool Whip without melting it.
- Remove cups from freezer and jello from fridge. Fill the remainder of your cup with red jello (leave a little bit of room at the top).
- Refrigerate for another 20 minutes or just until jello starts to set slightly. Push one maraschino cherry with stem into the red jello, leaving the stem stick out like a little firework.
- Refrigerate for another 30 minutes, or until jello is firm. Enjoy!
Nutrition Facts : Calories 187 kcal, Carbohydrate 33 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 17 mg, Sodium 160 mg, Sugar 31 g, ServingSize 1 serving
RED, WHITE, AND BLUE JELLO
Jello and yogurt are a classic combination, and I prefer this to the typical cool whip layer. I prefer to boil the water in the microwave - 2 cups take about 2 minutes. I also stick my jello in the freezer for 10-15 minutes so it sets faster between layers :). I use a plain tasting yogurt, so add 1/2 cup sugar, but you can leave it out if you are happy with the flavor of your yogurt. Cooking time is time to set in the freezer.
Provided by Random Rachel
Categories Dessert
Time 1h
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Bring 2 cups of water to a boil. Pour over red jello, mix well for 2 minutes (as directed on package.) Fill a 2 cup measure with ice, and add water to make 2 cups ice water. Add to jello, stirring until almost all ice is melted. Fish out any remaining pieces if necessary.
- Pour into a 13x9x2 inch pan with cover. Freeze 10-15 minutes until set. (I don't know how long it takes to set in the fridge.).
- Bring 2 cups of water to a boil. (If you are adding sugar, stir it into the gelatin before adding the water.) Pour water over 3 packs unflavored gelatin, mix well for 2 minutes (as directed on package.) Instead of adding cold water, add vanilla flavored yogurt, mix well. Quickly pour over red layer, and stick in freezer to set. (I found that the white layer set much quicker than the others, and needed smoothing out to look even.).
- Prepare the blue layer exactly like the red layer in step one. Pour over the white layer. Set in the freezer if you need it quickly, or set in the fridge for several hours. k.
- I didn't unmold mine, it looks pretty in the clear pan I made it in, and stayed intact when removed with a spatula. If you have a trifle bowl, I think it would make a beautiful presentation - you could do a 1/2 layer of red, then white, then blue, then red, then white, then blue again. I'll have to see if I can borrow a trifle bowl :).
RED, WHITE, AND BLUE JELLO
My mom has been making this simple and delicious dessert for years. You can easily make this for other holidays by using different colored gelatins (e.g. try black cherry and orange for Halloween). IMPORTANT: Make sure that the bottom two layers are chilled long enough to become firm and that the top layer is cool before pouring in step 4 or the top layer will go under the cream cheese layer and not make the pretty layered dessert that you want.
Provided by Stephanie Z.
Categories Gelatin
Time 2h20m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Prepare berry blue jello according to directions on box. Pour into 13x9 baking dish and place in the refrigerator. Allow to chill until firm, about 1 hour.
- Prepare lemon flavored gelatin using 1 cup of boiling water. Beat cream cheese slightly and then add the lemon gelatin mixture. Beat gelatin and cream cheese until smooth. Set aside and allow to cool to room temperature.
- Once the cream cheese mixture has cooled, fold in the whipped topping until mixed thoroughly. Pour this mixture over the firmly set bottom layer. Return to the refrigerator and chill until firm, about 1 hour.
- Prepare raspberry jello according to directions on box. Cool this mixture until room temperature and then pour over the middle cream cheese layer.
- Return the 3 layers to the refrigerator and chill until top layer is firm.
- Cut into squares to serve.
- Top with a little whipped topping and a couple of blueberries, if desired.
Nutrition Facts : Calories 136.8, Fat 5.5, SaturatedFat 3.2, Cholesterol 18, Sodium 139.7, Carbohydrate 20.3, Sugar 18.9, Protein 2.5
RED, WHITE, AND BLUE JELLO FLAG
We had a block party for Memorial Day and I brought this jello dessert. You can buy the actual mold from www.kraftfoods.com/jello/ for $3.50. I got the jello mold free for buying jello at my local grocery store, which included several recipes. If you don't have the mold, use a pan that has a 10 cup capacity. Follow directions as closely as you can as the consistency of the jello is very important. Please note that you can use (2) 4 serving size packages or (1) 8 serving size packages of jello for the red and blue layers. This will be a hit at your next holiday gathering!
Provided by KCShell
Categories Gelatin
Time 4h20m
Yield 20
Number Of Ingredients 6
Steps:
- ADD 1-1/2 cups boiling water to dry berry blue gelatin mix in medium bowl; stir at least 2 minutes until gelatin is dissolved. Dissolve dry red gelatin mix in 1-1/2 cups boiling water in separate bowl. Stir 1-1/2 cups ice cold water into dissolved gelatin in each bowl.
- SPRAY 10-cup flag mold with cooking spray; place on baking sheet. Pour red gelatin into mold. Refrigerate 45 minutes until set but not firm (gelatin should stick to finger when touched and should mound). Meanwhile, refrigerate berry blue gelatin in bowl for 45 minutes.
- MEANWHILE, stir remaining 1 cup boiling water into dry lemon gelatin mix in bowl at least 2 minutes until dissolved. Refrigerate 25 minutes or until slightly thickened (consistency of unbeaten egg whites), stirring occasionally. Stir in whipped topping with wire whisk. Gently spread over red gelatin in mold. Refrigerate 10 minutes or until set but not firm. Gently spoon thickened berry blue gelatin over lemon gelatin mixture in mold.
- REFRIGERATE 4 hours or overnight until firm. Unmold.
Nutrition Facts : Calories 116.2, Fat 4.2, SaturatedFat 2.6, Cholesterol 15.7, Sodium 82.7, Carbohydrate 11.9, Sugar 11, Protein 8.4
LAYERED RED, WHITE AND BLUE JELL-O
This simple patriotic dish will entertain all of your guests at your holiday party.
Number Of Ingredients 10
Steps:
- Bring 1.5 cups of water to a boil on the stove top.
- Add blue jello and stir until dissolved.
- Remove from stove top and mix in blueberries.
- Pour into a 9x13, cover with plastic wrap, and refrigerate until set (doesn't need to be totally set - just enough to pour the next layer)
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- In a medium bowl, mix two boxes of red jello with 1 envelope of unflavored gelatin. Add 2 cups of boiling water and stir to dissolve. Cool to room temperature and pour into a 9x13-inch glass pan that has been sprayed with nonstick spray. Refrigerate for 15 minutes (make sure that your refrigerator is level, or your jello will come out uneven-looking).
- While the first layer is setting, prepare the white layer. In another bowl, mix sweetened condensed milk with 1 cup of boiling water. In a separate small bowl, sprinkle 2 envelopes of unflavored gelatin over 1/2 cup of cold water. Let stand a few minutes and then add 1/2 cup of boiling water to dissolve the gelatin. Add to the milk mixture and stir to combine. Cool to room temperature. Pour this milk mixture over the first layer of red jello. Refrigerate for 30 minutes.
- While the white layer is setting, prepare the blue layer. In a medium bowl, mix two boxes of blue jello with 1 envelope of unflavored gelatin. Add 2 cups of boiling water and stir to dissolve. Cool to room temperature and pour on top of the white layer. Refrigerate for 30 minutes.
- Let jello set before cutting. Use a sharp knife to cut, and then use a metal spatula to slide underneath the jello and scoop out jello squares.
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