Red, White & Blue Jello Creme
photo by JackieOhNo!
- Ready In:
- 30mins
- Ingredients:
- 16
- Serves:
-
10-12
ingredients
- 1 (3 ounce) package berry blue gelatin mix
- 1 cup boiling water
- 1 cup cold water
- 1 cup fresh blueberries
- 1 (1/4 ounce) envelope unflavored gelatin
- 1⁄2 cup cold water
- 1 cup heavy cream
- 6 tablespoons sugar
- 16 ounces sour cream (2 cups)
- 1 teaspoon vanilla extract
- 1 (3 ounce) package raspberry Jell-O gelatin (red)
- 1 cup boiling water
- 1 cup cold water
- 1 cup fresh raspberry
- whipped cream (for garnish)
- additional berries (for garnish)
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Patriotic, pretty, and delicious! I increased the berries to completely cover the surface of the layer, so it tasted like eating a whole lot of raspberries and blueberries with creamy topping. Before adding the last layer, next time I would chill that mixture in the refrigerator 30 minutes before adding to the top of the cream layer. I would allow at least 4 hours for the last layer to chill before serving. Made for Please Review My Recipe tag.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!