Red White And Blue Layered Jello Recipes

RED, WHITE & BLUE FINGER JELLO

Steps:

• Spray an 8-inch or 9-inch square baking pan with nonstick cooking spray.
• In a small bowl, stir together 1 box of the strawberry Jello, ½ an envelope of the Knox gelatin and 1 cup of the boiling water, ensuring everything has dissolved. Pour into the prepared pan and place in the refrigerator to set, about 15 minutes.
• Meanwhile, in a medium bowl, stir together the sweetened condensed milk and 1 cup boiling water. In a separate small bowl, sprinkle 2 envelopes of the unflavored gelatin over ½ cup cold water. Allow to sit for 5 minutes. Add ½ cup boiling water to the unflavored gelatin mixture and stir to dissolve. Pour into the sweetened condensed milk mixture and stir to combine.
• Once the red layer is set, pour 1 cup of the milk mixture over the red layer. Place in the refrigerator for at least 15 minutes.
• Repeat the layers, alternating the red and blue between the white layers, with blue being your last layer. Ensure that the colored Jello mixtures cool to room temperature before pouring over the previous set layer.
• Once all of the layers have been poured, refrigerate for at least 4 hours. When ready to serve, run a thin knife around the edges of the pan and turn the Jello out onto a cutting board. Cut into squares and serve, refrigerating any leftovers.

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

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!

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 & BLUE JELL-O MOLD

Steps:

• Heavily grease a bundt pan.
• Place blue gelatin in a bowl and add 2/3 cup boiling water.
• Stir well until dissolved and allow to cool.
• Carefully pour in the bottom of the pan to avoid splashing on the sides and place in the refrigerator for 30 minutes.
• Add 1/3 cup of milk to another bowl and sprinkle unflavored gelatin over top.
• Heat the remaining 2/3 cup of milk just to a boil.
• Remove from heat and stir in sugar to dissolve.
• Add heated milk to gelatin/milk mixture and stir until blended.
• Allow to cool.
• Gently pour over the blue layer in the bundt pan, avoiding splashing, and return to the refrigerator for 30 minutes.
• Place both red gelatin mixes in a bowl and add 1 1/3 cup boiling water.
• Stir well until dissolved and allow to cool.
• Carefully pour on top of the white layer in the bundt pan to avoid splashing on sides and place in the refrigerator for at least 2 hours until set.

RED, WHITE & BLUE LAYERED JELL-O

Steps:

• Prepare Jell-O according to box directions using the "Quick Set" directions on the box.
• Add each color to it's own separate 8 x 8 cake pan to set.
• Once set cut into cubes.
• Layer in Red Jell-O cubes
• Next Layer in Cool Whip
• Finally top with Blue Jell-O Cubes
• Enjoy!

LAYERED RED, WHITE AND BLUE JELL-O

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)

RED WHITE AND BLUE LAYERED JELLO

Steps:

• Pre-chill 9X13 baking dish in refrigerator for at least 30 minutes. Do not grease pan.
• In 4-cup glass measuring cup, pour 1 1/2 cups boiling water. Add three packets of Knox gelatin, whisking constantly until gelatin is dissolved. Add in both cans of sweetened condensed milk, stirring to combine. Add more water if needed to reach 4 cups of the milk mixture.
• In 2-cup glass measuring cup, pour 1 1/2 cups boiling water. Add in one packet of Knox gelatin, whisking constantly until gelatin is completely dissolved. Pour in 1 large package of Berry Blue Jello gelatin, whisking until completely dissolved. Let cool then pour into chilled baking dish before returning to refrigerator for 20 minutes or until layer is set.
• Using a clean and dry measuring cup, measure out 1 cup of the milk mixture then pour over the Jello layer. Return dish to refrigerator for 20 minutes or until layer is set.
• Repeat steps 3 and 4 for each additional Jello flavor.
• Your layers will go in this order:
• 1) Blue Jello
• 2) milk mixture
• 3) Strawberry Jello
• 4) milk mixture
• 5) Blue Jello
• 6) milk mixture
• 7) Strawberry Jello
• 8) milk mixture
• 9) Blue Jello
• Be sure to wash and dry the measuring cups after each layer.
• ** If milk mixture starts to thicken, microwave for 10-15 seconds until it is liquid but not hot then stir well.
• Refrigerate Layered Jello for at least 1 hour before cutting.

RED, WHITE AND BLUE JELLO SHOTS

Steps:

• Pour the package of the Berry Blue Jello into a mixing bowl.
• Boil water in a kettle or pot.
• Add 1 cup of boiling water to the berry blue jello and mix until the crystals are dissolved.
• Add ½ cup of the Malibu rum and ½ cup of cold water to the jello. Note: Depending on how strong you want your jello shot to be, you can change the amounts of rum and water. Just make sure that when you add them together, the total amount of liquid comes out to 1 cup.
• Pour the jello into the bottom 1/3 of the jello shot cups.
• Let cool in the refrigerator until set, 2 to 4 hours.
• For the coconut cream layer, mix the Coconut Cream Jello Pudding, ¼ cup Malibu coconut rum and 1¾ cup milk in a mixing bowl. For this portion of the recipe, you really can't put more than about ¼ cup of rum in with the pudding mix or it won't set.
• Stir for 2 minutes until the pudding mix has thickened a little.
• Pour over the top of the blue jello layer in the jello shot cups. Each cup should be about 2/3 full.
• Let the shots sit for a few minutes so that the pudding thickens while you are making the red jello layer. Note: The coconut cream pudding doesn't seem to fill as many cups as the jello, so you may run out of it before you have filled all of the jello cups. I just made a few red and blue jello shots with the leftovers.
• Pour the package of Strawberry Jello into the mixing bowl.
• Bring water to a boil in a pot or kettle.
• Add 1 cup of boiling water to the red jello and mix until the crystals are dissolved.
• Add ½ cup of the Malibu rum and ½ cup of cold water to the jello.
• Let the jello mix cool completely. Do not rush this step. Pouring even slightly warm jello over the pudding mix will cause it to liquify.
• Pour the jello over the top of the pudding mix. To prevent making a hole in the pudding, I use a ladle to do this.
• Pour any extra red jello mix over the blue-only jello shots from the first step.
• Refrigerate for 2 to 4 hours.