Best Patriotic Jello Fruit Salad Recipes

PATRIOTIC GELATIN SALAD

Steps:

• In four separate bowls, dissolve each package of gelatin in 1 cup boiling water. Add 1/2 cup cold water to each and stir. Pour one bowl of blue gelatin into a 10-in. fluted tube pan coated with cooking spray; chill until almost set, about 30 minutes., Set other three bowls of gelatin aside at room temperature. Soften unflavored gelatin in remaining cold water; let stand 5 minutes. , Heat milk in a saucepan over medium heat just below boiling. Stir in softened gelatin and sugar until sugar is dissolved. Remove from heat; stir in sour cream and vanilla until smooth. When blue gelatin in pan in almost set, carefully spoon 1-1/2 cups sour cream mixture over it. Chill until almost set, about 30 minutes. , Carefully spoon one bowl of strawberry gelatin over cream layer. Chill until almost set. Carefully spoon 1-1/2 cups cream mixture over the strawberry layer. Chill until almost set. Repeat, adding layers of blue gelatin, cream mixture and strawberry gelatin, chilling in between each. Chill several hours or overnight.

PATRIOTIC JELLO FRUIT SALAD

Steps:

• FIRST LAYER:.
• Dissolve grape or blueberry Jello in boiling water.
• Add drained blueberries.
• Pour in mold sprayed lightly with Pam and chill until set.
• SECOND LAYER.
• Dissolve lemon Jello in boiling water and refrigerate until just cool.
• Beat together whipping cream and cream cheese until well blended.
• Mix in cooled Jello and pour over first layer and chlll until set.
• THIRD LAYER.
• Prepare cherry Jello and pour over second layer and chill until set.
• Unmold by running knife around edges of mold or rinsing bottom of mold with hot water if it does not unmold easily.
• Decorate with a few paper mini-flags on toothpicks in Jello to make the salad even more patriotic!

EASY STRAWBERRY JELLO SALAD WITH COOL WHIP

Steps:

• Boil one cup water on stove top, and mix into bowl with jello powder in mixing bowl. Add in one cup cold water and stir. Chill jello, preferably in a shallow pan, for about 45 minutes or until it is completely cool, just starting to set. Pour the jello into a large mixing bowl. Mix the jello up vigorously, for about one minute. Using an electric mixer is great for this step. But watch out it splashes. This breaks up any jello bits that have started to set, and adds air to the mix. Then fold in the Cool Whip and then strawberries. Mix completely, but be gentle and don't deflate the mix by stirring too aggressively. If you want to add in mini marshmallows, do it now. Add them in about 1/2 cup at a time to make sure you don't overdo it. Transfer to a 9×13 pan for serving, or into individual dishes if you prefer. You can top with whipped cream and sliced strawberries if you prefer. If you want to dress up this dish, spread a spoonful of strawberry jam in the bottom of a glass dessert dish or shallow glass. Then add the salad mix. After the dish has chilled, dollop with some fresh whipped cream and a slice of strawberry.

PATRIOTIC GELATIN SALAD

Steps:

• In four separate bowls, dissolve each package of gelatin into 1 cup boiling water.
• Add ½ cup cold water to each and stir.
• Pour one bowl of blue gelatin into an oiled 10-inch fluted tube pan.
• Chill until almost set (about 30 minutes).
• Set other 3 bowls of gelatin aside at room temperature.
• Combine unflavored gelatin in remaining ½ cup cold water; let stand 5 minutes.
• Heat milk in saucepan over medium heat (just below boiling).
• Stir in softened unflavored gelatin and sugar until sugar is dissolved.
• Remove from heat; stir in sour cream and vanilla until smooth.
• When blue gelatin in pan is almost set, carefully spoon in 1 ½ cups of the sour cream mixture over blue layer.
• Chill until almost set (about 30 minutes).
• Carefully spoon 1 bowl of red gelatin over cream layer.
• Chill until almost set (about 30 minutes).
• Repeat process, adding layers of blue gelatin, cream mixture, and strawberry gelatin, chilling for at least 30 minutes between each.
• Chill several hours or over night before serving.

PATRIOTIC FRUIT SALAD

Steps:

• Up to a day in advance, rinse and slice the strawberries, and prepare the blueberries by rinsing and picking over for stems.
• Right before serving, peel and slice the bananas into large bites and place in a medium bowl, and gently fold together with the strawberries and blueberries.
• Save a few extra blueberries to sprinkle on the top for an added pop of color.
• If you happen to have leftovers, store them in the fridge as soon as possible to avoid spoiling. Leftovers can be kept two to three days.

PATRIOTIC GELATIN FRUIT SALAD

Steps:

• 1. The day before making the fruit gelatin, put the frozen whipped topping in the refrigerator to thaw. Also, put the cherry pie filling and the trifle bowl in the refrigerator to chill.
• 2. An hour before making the recipe, set the cream cheese out on the counter to reach room temperature.
• 3. Make the blueberry gelatin as directed on the package except use 2 cups of boiling water and only 1 cup of cold water. Place the mixture in the refrigerator.
• 4. Save a few blueberries for garnish. When the blueberry gelatin just beginning to congeal (consistency of egg white), stir in the rest of the fresh blueberries. Pour the blueberry mixture into the trifle bowl. Place it in the refrigerator to set.
• 5. In the bowl of your stand mixer beat the cream cheese until fluffy. Turn the mixer to low speed and gently add 8 ounces of frozen whipped topping. Don't over mix. Add the powdered sugar and lemon juice.
• 6. Scoop the mixture into the trifle bowl on top of the blueberry layer when it has set. Refrigerate until firm.
• 7. Once the cream cheese layer is firm, begin making the next layer.
• 8. Make the strawberry gelatin using 2 cups of boiling water and only 1 cup of cold water. Chill until it begins to congeal. Then, stir in all the contents of the cherry pie filling.
• 9. Gently pour this mixture on top of the cream cheese layer.
• 10. Once the cherry/strawberry layer is firm, top it with the rest of the whipped topping. Garnish with the reserved blueberries. Keep cold until serving. Cherries and strawberries would also be excellent garnish!
• 11. This recipe is good for 2-3 days in the refrigerator. It is a good idea to make it the day ahead of service.