Patriotic Layered Jello Salad Food

PATRIOTIC GELATIN SALAD

Steps:

• In four separate bowls, dissolve each package of gelatin in 1 cup boiling water. Add 1/2 cup cold water to each and stir. Pour one bowl of blue gelatin into a 10-in. fluted tube pan coated with cooking spray; chill until almost set, about 30 minutes., Set other three bowls of gelatin aside at room temperature. Soften unflavored gelatin in remaining cold water; let stand 5 minutes. , Heat milk in a saucepan over medium heat just below boiling. Stir in softened gelatin and sugar until sugar is dissolved. Remove from heat; stir in sour cream and vanilla until smooth. When blue gelatin in pan in almost set, carefully spoon 1-1/2 cups sour cream mixture over it. Chill until almost set, about 30 minutes. , Carefully spoon one bowl of strawberry gelatin over cream layer. Chill until almost set. Carefully spoon 1-1/2 cups cream mixture over the strawberry layer. Chill until almost set. Repeat, adding layers of blue gelatin, cream mixture and strawberry gelatin, chilling in between each. Chill several hours or overnight.

LAYERED RAINBOW JELL-O SALAD

Steps:

• Decide on your color pattern (the order for the colors of Jell-O you've selected), and begin by working with the color that will go on the bottom.
• Boil 1 cup of water in the microwave.
• Add 1 packet of Jell-O to the boiling water and stir until completely dissolved.
• Pour 1/2 cup of this liquid into a 9x13 pan to create a "clear" layer, tilting pan for even coverage if necessary (see note).
• Refrigerate until set (see note).
• While the first layer sets, add 1/2 cup Greek yogurt and 2 tablespoons cold water to the remaining liquid Jell-O for the "cloudy" layer.
• Pour the liquid for your "cloudy" layer on top of the completely set clear layer.
• Refrigerate again until set.
• Repeat this process with each color of Jell-O to create alternating "clear" and "cloudy" layers in each color you've chosen.
• Refrigerate until serving.

PATRIOTIC JELL-O® SALAD

Steps:

• Stir 1 cup of the boiling water into each of the red and blue gelatins in separate medium bowls at least 2 minutes until completely dissolved. Stir 1/2 cup of the cold water into each bowl.
• Place bowl of red gelatin in larger bowl of ice and water. Stir about 8 minutes or until thickened. Stir in strawberries. Pour into 9x5-inch loaf pan sprayed with cooking spray. Refrigerate 7 minutes.
• Meanwhile, stir remaining 3/4 cup boiling water into lemon gelatin in medium bowl at least 2 minutes until completely dissolved. Stir in ice cream until melted and smooth. Spoon over red gelatin in pan. Refrigerate 7 minutes.
• Meanwhile, place bowl of blue gelatin in larger bowl of ice and water. Stir about 7 minutes or until thickened. Stir in blueberries. Spoon over lemon gelatin in pan.
• Refrigerate 4 hours or overnight until firm. Unmold. Cut into 16 slices. Store leftover gelatin mold in refrigerator.

SUPER EASY PATRIOTIC 4TH OF JULY LAYERED JELLO

Steps:

• Place red Jello in a jug and add 1 cup of boiled water. Stir until crystals are dissolved. Add 3/4 cup cold water. Divide between cups (I used 8 small glasses of varying sizes and shapes).
• Refrigerate for 1 hour until mostly set.
• Sprinkle unflavoured gelatine over ¼ cup of cold water, let stand for 1 minute. Add ¼ cup boiled water and stir until granules are dissolved. Add sweetened condensed milk and stir until smooth, then divide between glasses. Refrigerate 1 hour or until almost set.
• Make blue Jello following steps #1. Divide between glasses then refrigerate until fully set.
• Garnish with whipped cream and silver balls if desired, and serve!
• VODKA VERSION: Reduce water by ½ cup for the red and blue jello, and replace with vodka.

7-LAYER GELATIN SALAD

Steps:

• In a small bowl, add 3/4 cup boiling water to 1 gelatin package; stir 2 minutes to completely dissolve. Stir in 3/4 cup cold water. Pour into a 3-qt. trifle or glass bowl. Refrigerate until set but not firm, about 40 minutes., In a clean bowl, dissolve another gelatin package into 1/2 cup boiling water. Stir in 1/2 cup cold water and 1/2 cup milk. Spoon over the first layer. Refrigerate until set but not firm., Repeat 5 times, alternating plain and creamy gelatin layers. Refrigerate each layer until set but not firm before adding the next layer. Refrigerate, covered, overnight. Serve with whipped topping and, if desired, fruit.

PATRIOTIC JELLO FRUIT SALAD

Steps:

• FIRST LAYER:.
• Dissolve grape or blueberry Jello in boiling water.
• Add drained blueberries.
• Pour in mold sprayed lightly with Pam and chill until set.
• SECOND LAYER.
• Dissolve lemon Jello in boiling water and refrigerate until just cool.
• Beat together whipping cream and cream cheese until well blended.
• Mix in cooled Jello and pour over first layer and chlll until set.
• THIRD LAYER.
• Prepare cherry Jello and pour over second layer and chill until set.
• Unmold by running knife around edges of mold or rinsing bottom of mold with hot water if it does not unmold easily.
• Decorate with a few paper mini-flags on toothpicks in Jello to make the salad even more patriotic!

PATRIOTIC GELATIN FRUIT SALAD

Steps:

• 1. The day before making the fruit gelatin, put the frozen whipped topping in the refrigerator to thaw. Also, put the cherry pie filling and the trifle bowl in the refrigerator to chill.
• 2. An hour before making the recipe, set the cream cheese out on the counter to reach room temperature.
• 3. Make the blueberry gelatin as directed on the package except use 2 cups of boiling water and only 1 cup of cold water. Place the mixture in the refrigerator.
• 4. Save a few blueberries for garnish. When the blueberry gelatin just beginning to congeal (consistency of egg white), stir in the rest of the fresh blueberries. Pour the blueberry mixture into the trifle bowl. Place it in the refrigerator to set.
• 5. In the bowl of your stand mixer beat the cream cheese until fluffy. Turn the mixer to low speed and gently add 8 ounces of frozen whipped topping. Don't over mix. Add the powdered sugar and lemon juice.
• 6. Scoop the mixture into the trifle bowl on top of the blueberry layer when it has set. Refrigerate until firm.
• 7. Once the cream cheese layer is firm, begin making the next layer.
• 8. Make the strawberry gelatin using 2 cups of boiling water and only 1 cup of cold water. Chill until it begins to congeal. Then, stir in all the contents of the cherry pie filling.
• 9. Gently pour this mixture on top of the cream cheese layer.
• 10. Once the cherry/strawberry layer is firm, top it with the rest of the whipped topping. Garnish with the reserved blueberries. Keep cold until serving. Cherries and strawberries would also be excellent garnish!
• 11. This recipe is good for 2-3 days in the refrigerator. It is a good idea to make it the day ahead of service.

PATRIOTIC GELATIN SALAD

Steps:

• In four separate bowls, dissolve each package of gelatin into 1 cup boiling water.
• Add ½ cup cold water to each and stir.
• Pour one bowl of blue gelatin into an oiled 10-inch fluted tube pan.
• Chill until almost set (about 30 minutes).
• Set other 3 bowls of gelatin aside at room temperature.
• Combine unflavored gelatin in remaining ½ cup cold water; let stand 5 minutes.
• Heat milk in saucepan over medium heat (just below boiling).
• Stir in softened unflavored gelatin and sugar until sugar is dissolved.
• Remove from heat; stir in sour cream and vanilla until smooth.
• When blue gelatin in pan is almost set, carefully spoon in 1 ½ cups of the sour cream mixture over blue layer.
• Chill until almost set (about 30 minutes).
• Carefully spoon 1 bowl of red gelatin over cream layer.
• Chill until almost set (about 30 minutes).
• Repeat process, adding layers of blue gelatin, cream mixture, and strawberry gelatin, chilling for at least 30 minutes between each.
• Chill several hours or over night before serving.