Red White And Blue Jell O Cups 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 JELL-O CUPS

Steps:

• Clear a space in your refrigerator for 2 regular size muffin pans. Lay cups in the muffin tin on an angle.
• In a large measuring cup with a spout, add 1 cup of boiling water and stir in 1 package of blue jello.
• Mix well, for about 2 minutes, or until completely dissolved.
• Add 1 cup of cold water and mix well.
• Pour a small amount into each cup and lay on an angle in the muffin tin.
• Refrigerate until firm, about an hour.
• In a measuring bowl with a spout, add 1/2 cup of cold water and 2 packages of unflavored gelatin. Let set for about 5 minutes or until thick.
• Stir in 1-1/2 cups boiling water and mix until smooth.
• Pour in sweetened condensed milk and mix well.
• Let set to cool.
• Remove cups from refrigerator and tilt the cups in the opposite direction.
• Fill each cup with sweetened condensed milk and return to the refrigerator until firm, about an hour.
• Remove cups from the refrigerator and stand them up on a flat surface, or place them, right side up, into a 9x13 baking pan.
• In a large measuring cup with a spout, add 1 cup of boiling water and stir in 1 package of red jello. Mix well, for about 2 minutes, or until completely dissolved.
• Add 1 cup of cold water and mix well.
• Pour into cups, filling to the top.
• Refrigerate until firm, about an hour.
• Before serving, top with whipped topping and sprinkles.

JELL-O RED, WHITE AND BLUE STARS

Steps:

• Add 1-1/3 cups boiling water to blue gelatin mixes in small bowl; stir 3 min. until completely dissolved. Pour into 13x9-inch dish sprayed with cooking spray. Refrigerate 30 min. or until gelatin is set, but not firm.
• Sprinkle unflavored gelatine over 1/4 cup milk in medium bowl; let stand 5 min. Bring remaining milk to boil in saucepan. Remove from heat; stir in sugar. Add to gelatine mixture; stir until gelatine is completely dissolved. Cool 10 min. Pour over blue gelatin. Refrigerate 30 min. or until gelatine is set, but not firm.
• Add remaining boiling water to cherry gelatin mixes in separate small bowl; stir 3 min. until completely dissolved. Cool 10 min. Pour over gelatine layer in dish. Refrigerate 2 hours or until firm. Cut into 24 stars with 2-inch cookie cutter.

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:

• 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 :).

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)

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.