Layered Red White And Blue Jell O Food

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 :).

UNCLE SAM'S RED, WHITE & BLUE PARFAITS

Steps:

• Stir 1 cup boiling water into each flavor dry gelatin in separate large bowls 2 minutes until completely dissolved. Stir 1 cup cold water into gelatin in each bowl.
• Pour each gelatin flavor into separate 8-inch square pans.
• Refrigerate 4 hours or until firm. Cut gelatin in each pan into 1/2-inch cubes. Layer alternating flavors of gelatin cubes and the whipped topping in 10 dessert glasses. Store in refrigerator.

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 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.