Quickneasy Us Flag Gelatin Dessert Recipes

QUICK'N'EASY U.S. FLAG GELATIN DESSERT

Steps:

• IF making whipped topping from powdered coffee creamer, put mixing bowl, beaters, measuring cup and measuring spoons in the freezer to chill thoroughly. Note: Also see Step #4.
• While boiling water for gelatin, hull strawberries, slice enough to make 1 cup, cut the rest into halves. Also slice 1 banana.
• In a 13"x9"x2" baking pan, dissolve 1 large (3-1/2 oz.) box of gelatin in 2 cups of boiling water. Stir to thoroughly dissolve, about 2 minutes.
• IF making whipped topping from powdered coffee creamer, pour 1/4 cup milk OR water into measuring cup and return to the freezer; then measure 1 tablespoon of lemon juice into the mixing bowl, and return to freezer until gelatin is prepared. Do NOT mix lemon juice directly with milk!
• When gelatin is completely dissolved, add 12 ice cubes and continue stirring until gelatin is "soft set," about 4 minutes (gelatin will be somewhat "lumpy"). Remove unmelted ice pieces.
• Add 1 cup of blueberries, sliced strawberries and all sliced banana to the gelatin. Stir to distribute fruit throughout.
• IF making whipped topping from powdered coffee creamer, cover gelatin with plastic wrap and chill in fridge. OTHERWISE skip to next step -.
• Spread whipped topping of choice evenly over the gelatin. Arrange remaining blueberries to form a square in one corner, and arrange the halved strawberries in 4-5 lines about an inch and a half apart, making the "Stars and Bars" of the U.S. flag.
• To serve: Cut into squares of about 2 inches.
• TO MAKE WHIPPED TOPPING FROM POWDERED NON-DAIRY COFFEE CREAMER: Remove all equipment and liquid ingredients from the freezer.
• Pour 1 cup powdered non-dairy coffee creamer over COLD lemon juice.
• Pour COLD milk (OR water) over powdered creamer. Do NOT mix milk directly into lemon juice or milk will sour.
• Using FREEZER-CHILLED beaters, beat lemon juice, creamer and milk on high speed about 1 minute or until soft peaks form.
• Gradually beat in sugar; continue beating about another 2 minutes or until stiff peaks form.
• Spread over top of gelatin-fruit mixture, and follow Steps #8 & #9.

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.