Looking for a recipe for the upcoming Summer holidays? Red, White & Blue Layered Jello salad is delicious & it makes a beautiful presentation!
While it may look like it is complicated to prepare, this Red, White & Blue Layered Jello salad is really quite simple! This recipe can be served as a salad or as a dessert. Your guests will be impressed by your culinary efforts!
In full disclosure, the picture above is just an example of how you could prepare it! I normally make it in a rectangle or round glass container.
The recipe is normally made in a 9 x 13 glass pan. The recipe can be divided into two smaller glass pans. For a 4th of July celebration, I prepared it in a glass loaf pan and an 8 in round glass bowl. The picture below was taken right after the salad was taken out of the refrigerator.
Close Up of the Red, White & Blue Layered Jello Salad –
More Ideas/Suggestions-
An artificial sugar substitute such as Splenda or Stevia can be used in place of the sugar. 1 cup Splenda or Stevia in place of the 1 cup of sugar.
Reduced fat cream cheese can be substituted for the regular cream cheese.
While I haven’t tried it, I believe that strawberry Jello could be used in place of the raspberry Jello,
A dollop of whipped cream can be added to the individual servings to make the salad look even more festive!
Red, White & Blue Salad
Equipment
- medium saucepan
- small saucepan
- 9 x 13 x 2 inch dish
- 2 large mixing bowls
- hand mixer
- wooden spoon
- spatula
Ingredients
- 1 3 ounce package raspberry-flavored gelatin
- 1 3 ounce package blueberry-flavored gelatin
- 3 cups boiling water, divided
- 1 envelope unflavored gelatin I use Knox brand
- 1/2 cup cold water
- 1 cup Half & Half
- 1 cup sugar
- 1 teaspoon vanillla extract
- 1 8 ounce package cream cheese, softened
- 1 21 oz. can blueberry pie filling
Instructions
- Dissolve raspberry gelatin in 2 cups boiling water. Pour into a 9 x 13 x 2 in dish; Chill until firm
- Sprinkle unflavored gelatin over 1/2 cup cold water in a medium saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves.
- Combine half & half with sugar in a small saucepan; cook over low heat, stirring until sugar dissolves. Combine this with the unflavored gelatin mixture, vanilla and cream cheese in a large mixing bowl. Beat until smooth.
- Gently pour cream cheese mixture over first layer of salad. Cover and chill until firm
- Dissolve blueberry gelatin in remaining 1 cup boiling water. Stir in blueberry pie filling.
- Gently pour pie filling mixture over first two layers of salad.
- Cover and chill at least 8 hours or until firm. To serve, cut salad into squares.
That desert is Awesome! Kim has made it several times since we have been in Florida and it has been a big hit each time!
Looks awesome.
thank you , Carol! It is really delicious!