Unknownchef86s July 4th Creamy Red White Blue Jello 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!

THREE LAYER HOLIDAY JELLO

Steps:

• Prepare one package of jello according to directions on box, pour in serving dish.
• Sprinkle unflavoured gelatin over cold water,let stand 5 minutes.
• Heat milk over med heat.
• Add sugar, stir until dissolved.
• Stir in prepared unflavoured gelatin.
• Cool to room temperature.
• Stir in sour cream.
• Pour sour cream mix over the first layer when the first layer is mostly set ( will be firm but sticky, your finger will leave a mark).
• When second layer is mostly set pour the last layer.
• Prepare the last layer in advance (or use ice quick set method) so that it is cool when poured.
• Place dish in fridge for several hours or overnight to set completely.

RED, WHITE & BLUE TRIFLE

Steps:

• Prepare cake mix as per directions on box. Fold in the sprinkles and then bake in a 9x13 pan.
• Cool and cut into 1-inch cubes.
• In a medium bowl, beat 1/3rd of the whipped topping into the blueberry preserves until combined, and carefully then fold in the remaining whipped topping. Chill until ready to use.
• Combine the strawberries and the granulated sugar in a bowl and allow to macerate for at least 5 minutes.
• Melt the white chocolate over a double boiler, then dip top of trifle dish in melted chocolate.
• Sprinkle edge with red, white and blue sprinkles. Pour out remaining white chocolate onto a parchment-lined sheet pan and allow to cool for 15-20 minutes. Using a star-shaped cookie cutter, cut stars into chocolate. Sprinkle with red and blue popping candy and allow to cool completely before removing.
• Assemble the trifle with a layer of cake, layer of strawberries, then layer of blueberry whip. Repeat until the trifle is filled. Top finished trifle with blueberries, white chocolate stars, more sprinkles, and sparklers.

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

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 :).

RED, WHITE & BLUE PIE

Steps:

• In a medium saucepan, mix sugar, cornstarch, and water; cook, stirring, until thickened and clear.
• Stir in gelatin powder until dissolved, then divide this mixture into two equal portions.
• Add blueberries and lemon juice to one portion, stirring gently to coat.
• Spread blueberry mixture into the pie pastry, cover, and chill until set.
• Meanwhile, gently fold raspberries into the other portion of sauce and let stand, covered, at room temperature while you continue.
• Beat cream cheese and powdered sugar together until smooth.
• Fold in Cool Whip; spread over the blueberry layer.
• Chill until set, about 2 hours.
• Carefully spread raspberry mixture over the cream cheese layer.
• Cover and chill at least 4 hours.

OLD GLORY #1 - TORTILLA DESSERT WRAPS (OR PINWHEELS)

Steps:

• Use a sharp knife to trim the curved edges of 2 opposite sides of the flour tortillas to a 6-in width (Easy to do 3 at a time, makes spreading the ingredients a uniform process & makes slicing easy in equal segments). Set prepared tortillas aside & cover w/a slightly moistened kitchen towel or washcloth.
• Mix cream cheese w/powdered sugar till well-combined & smooth. Divide mixture into 3 equal portions in separate bowls.
• Add 3 tbsp strawberry preserves to the 1st bowl & mix well. Add 3 tbsp blueberry preserves to the 2nd bowl & mix well. Cut banana in sml pieces, add to the 3rd bowl & mash into cream cheese mixture till fully incorporated & smooth.
• "Eyeball" the strawberry & blueberry mixtures for desired color. If a darker color is desired, add food coloring 1 drop at a time till you're happy w/the color.
• Assembly: Put 1 pre-cut tortilla on your work surface & spread 1/3 of the strawberry mixture over the tortilla surface. Place a 2nd tortilla 1-in to the right (keeping the end cuts lined up) & spread 1/3 of the banana mixture over the tortilla surface. Place a 3rd tortilla 1-in further to the right (lined up again) & spread 1/3 of the blueberry mixture over the tortilla surface.
• Begin w/the tortilla flat on the work surface & roll them together into a circular log. The log will be fairly substantial in size & should be compact, but not so tight that your filling wants to "escape". Wrap ea log snugly in foil or plastic wrap, so they do not come apart & their shape is retained. Repeat assembly steps w/rest of tortillas & ingredients. Refrigerate tortilla logs at least 2 hrs or put in your freezer for at least 1 hours.
• Remove from refrigerator or freezer & cut logs immediately w/a very sharp knife into 3-in servings (6), 2-in servings (9) or 1-in pieces (18). Serve immediately or refrigerate covered in plastic wrap till ready to serve.
• Serving Suggestion: Put on serving platter w/dish of cool whip & garnish w/banana slices + halved fresh strawberries & fresh blueberries. I bet kids would like a dish of red & blue M&M's on the side too!

UNKNOWNCHEF86'S JULY 4TH CREAMY RED, WHITE & BLUE JELLO

Steps:

• Blue layer: Combine the boiling water and the blue jello in a heat-proof mixing bowl. Stir with a whisk until sugar and gelatin are dissolved. Add the ice cream and continue to whisk until melted. Pour into a clear 11x17 pan and place in the refrigerator for 15-30 minutes to set.
• White layer: In a heat-proof mixing bowl, sprinkle the gelatin over the 1/2 cup cold milk; let set five minutes. Bring the 2 cups of milk to a boil and pour over the milk-gelatin mixture. Whisk until gelatin dissolves. Add ice cream and continue to whisk until melted. Pour over the blue layer in the 11x17. Place in the refrigerator for 15-30 minutes to set.
• Red layer: Combine the boiling water and the red jello in a heat-proof mixing bowl. Stir with a whisk until sugar and gelatin are dissolved. Add the ice cream and continue to whisk until melted. Pour over the white layer and refrigerate for an hour to allow the gelatin to completely firm up.
• Store any leftovers in the refrigerator.