Best Red White And Blue Jello Recipes

RED, WHITE, AND BLUE JELLO

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.

RED, WHITE, AND BLUE JELLO FLAG

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.

RED, WHITE, AND BLUE JELLO

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 SALAD RECIPE

Steps:

• In a large bowl, dissolve berry blue gelatin in 1 cup boiling water; stir in 1 cup cold water. Add blueberries. Pour into a 3-qt. serving bowl. Refrigerate until firm, about 1 hour. Meanwhile, in a saucepan, sprinkle unflavored gelatin over 1/2 cup cold water; let stand for 1 minute. Add the cream and sugar; cook and stir over low heat until gelatin and sugar are completely dissolved. cool to room temperature. Whisk in sour cream and vanilla. Spoon over the blue layer. Refrigerate until firm. In a large bowl, dissolve raspberry gelatin in remaining hot water; stir in remaining cold water. Add raspberries. Spoon over cream layer. Chill until set. Garnish with whipped topping and additional berries if desired. NOTE: Carefully Add Layers When making a layered gelatin salad, it's helpful to gently spoon (rather than pour) each layer onto the previous layer of gelatin so it doesn't break through the other layers.

RED, WHITE AND BLUE JELLO SHOTS

Steps:

• We'll start with the blue. Boil a teakettle full of water, and when it is boiling, pour two cups of the water into a clear pitcher or heatproof bowl. Add the blue gelatin powder. Stir until dissolved. Add 1.5 cups cold water (or equivalent amount of ice if you want it to solidify faster). Add 1/2 cup vodka (or more, to taste). Pour into individual dixie cups. Drop one blueberry into each cup, it will float on top.
• Next, the red. Do the same as you did in step one, but add 1/2 cup light rum to taste instead of vodka. Pour into dixie cups and drop a slice of strawberry or a raspberry into each cup.
• Next, the white. Start heating fruit juices to a simmer in a saucepan. Pour the room temperature rum into a large bowl, and sprinkle gelatin over the rum, avoiding clumps. Let it sit a minute, then add hot fruit juice while stirring with a fork (a beater makes it too fuffy). Add sugar and stir until dissolved. Pour into individual dixie cups.
• Set dixie cups of all colors on cookie sheets to cool in the fridge. You can stack full cookie sheets on top of one another. Chill until set.