Made This Recipe? Add Your Photo
Prep 1 hr
Cook 3 hrs
This is time-consuming because each layer has to set before the next layer can be poured in. (I prepare it one day and unmold it and serve the next.) It's well worth it for a special occasion. I do this for Memorial Day and Fourth of July. At Christmas, I substitute lime Jello for first layer with 1 1/3 cup boiling water and 8 oz. can drained crushed pineapple mixed in. This is beautiful in a star mold, but also pretty served in another shape or in a glass bowl.
- 1 (3 ounce) package grape Jell-O or 1 (3 ounce) packagejello blueberry gelatin
- 1 1⁄3 cups boilinng water
- 1⁄2 cup canned blueberries, drained
- 1 (3 ounce) package lemon Jell-O gelatin
- 1 1⁄3 cups boiling water
- 1 (8 ounce) carton whipping cream
- 8 ounces cream cheese
- 1 (3 ounce) package cherry gelatin
- 1 cup boiling water
- 1 cup cold water
- 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!
I was looking for something patriotic to make for dessert on election night. Let's just say that I look forward to making this again without what I believe to be so much "user error." I will come back at that time and rate. Here's what I did...I used fat free half and half instead of the cream, trying to save fat/calories. I think that, and perhaps not enough chilling time, really changed the dish. The cream layer never got REALLY firm. So, when I poured in the red Jello, even carefully and gently spooning it in, it drained straight down through the white layer. It left the white layer in tact, but now the layers were white, red and blue; not red, white and blue. After what should have been enough time, I gingerly inverted the mold onto a dish and the white and red layers just spread out everywhere. I think the white layer needs the whipping cream, and it probably needed to chill longer to firm up the red Jello. So, bottom line, use the whipping cream, and definitely make it a day ahead. It is yummy, though, especially the blueberries in the blue layer!