Last-minute Fourth of July dessert recipes


Red, White ‘n’ Blue Jello Salad

1 package (3 ounces) berry blue gelatin
2 cups boiling water,divided
2-1/2 cups cold water, divided
1 cup fresh blueberries
1 envelope unflavored gelatin
1 cup heavy whipping cream
6 tablespoons sugar
2 cups (16 ounces) sour cream
1 teaspoon vanilla extract
1 package (3 ounces) strawberry gelatin
1 cup fresh strawberries, diced


In a bowl, dissolve the berry blue gelatin in 1 cup boiling water; stir in 1 cup cold water. Pour into a 3-qt. serving bowl or divide between clear plastic cups (I used 8 (9 oz.) cups that made large servings – more like 2 servings per cup). Carefully add blueberries.  Refrigerate  about 1 hour until firm.
Meanwhile, in a saucepan, sprinkle unflavored gelatin over 1/2 cup cold water; let stand for 1 minute.Then mix in the cream and sugar; cook and stir over low heat until gelatin and sugar are completely dissolved. Allow to cool to room temperature. Whisk in sour cream and vanilla. Spoon over the set blue layer. Refrigerate until firm, again for about 1 hour.
Once the white layer is firm, dissolve raspberry gelatin in a bowl with remaining 1 cup boiling  water; stir in remaining 1 cup cold water. Pour over a spoon over cream layer. Pouring the gelatin over a spoon prevents making a hole into the white layer as you pour.  Add the diced strawberries.  Chill until set for about 1 more hour. Garnish with whipped cream and additional berries if desired.

Yield: 14-16 servings or for me it was 8 of the 9 oz cups.

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