Red White Blue Jello Creme Food

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 GELATIN FLAG

Steps:

• Spray two half baking sheets and a quarter baking sheet with cooking spray. Set aside in the refrigerator.
• For the strawberry layer: Combine the hot water, plain and strawberry gelatin. Once thoroughly combined, pour the strawberry layer into one of the half baking sheets in the refrigerator. After 15 minutes of cooling, add some strawberry slices, if desired. Allow the gelatin to cool until set, about 2 hours.
• For the white layer: Combine the hot water, sweetened and unsweetened coconut milk, whole milk and plain gelatin. Once thoroughly combined, pour the white layer into the other half baking sheet in the refrigerator. Allow to cool until set, about 2 hours.
• For the blue layer: Combine the hot water and the blue and plain gelatin. Once thoroughly combined, pour the blue layer into the quarter baking sheet in the refrigerator.
• Once the layers are set, remove them from the refrigerator.
• Turn the red layer out onto a parchment-lined platter or cutting board. Slice two-thirds of the white layer into strips and reserve the remaining third to punch out stars with a star-shaped cookie cutter. Top the red layer with the white stripes. With the widest side of the blue layer facing you, cut the layer in half from the top of the baking sheet to the bottom. Add one portion of the blue layer on top of the white stripes on the top left portion of the flag. Top the blue layer with the white stars. Using a piping bag fitted with a star tip, pipe out a whipped cream border and top with blueberries.

RED, WHITE & BLUE JELLO CREME

Steps:

• In a large bowl, dissolve blue jello in 1 cup boiling water; stir in 1 cup cold water. Add blueberries. Pour into serving bowl (such as trifle bowl or 3-quart bowl). Refrigerate until firm (about 1 hour.).
• Next, in a saucepan, sprinkle unflavored gelatin over 1/2 cup cold water. Let stand for 1 m inute. Add the heavy cream and sugar and cook, stirring, over low heat until gelatin and sugar are completely dissolved. Cool to room temperature. When cool, whisk in sour cream and vanilla. Spoon over blue layer and refrigerate until firm.
• In a large bowl, dissolve red raspberry jello in 1 cup boiling water; stir in 1 cup cold water. Add raspberries. Spoon over cream layer. Chill until set.
• Garnish with whipped cream and additional berries.

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.

RED, WHITE AND BLUE JELLO SHOTS

Steps:

• We'll start with the blue. Boil a teakettle full of water, and when it is boiling, pour two cups of the water into a clear pitcher or heatproof bowl. Add the blue gelatin powder. Stir until dissolved. Add 1.5 cups cold water (or equivalent amount of ice if you want it to solidify faster). Add 1/2 cup vodka (or more, to taste). Pour into individual dixie cups. Drop one blueberry into each cup, it will float on top.
• Next, the red. Do the same as you did in step one, but add 1/2 cup light rum to taste instead of vodka. Pour into dixie cups and drop a slice of strawberry or a raspberry into each cup.
• Next, the white. Start heating fruit juices to a simmer in a saucepan. Pour the room temperature rum into a large bowl, and sprinkle gelatin over the rum, avoiding clumps. Let it sit a minute, then add hot fruit juice while stirring with a fork (a beater makes it too fuffy). Add sugar and stir until dissolved. Pour into individual dixie cups.
• Set dixie cups of all colors on cookie sheets to cool in the fridge. You can stack full cookie sheets on top of one another. Chill until set.