Unknownchef86's July 4th Creamy Red, White & Blue Jello

What do you get when you combine two Zaar recipes...and give it a twist? It would look distinctively something like this. It didn't turn out exactly the way I wanted it, as I wanted only three distinctive layers and wound up with four, and the red and blue are lighter than I wanted, but it was really, really good...so I was willing to look past its faults. I'll still keep experimenting with it, but I thought it would be a good one to post for the 4th of July. Cooking time is chilling time (between layers and after assembly). Other flavors would work well with this, also...like a layer of orange and a layer of white. A few things worth noting: 1) For presentation purposes, try to find a plain vanilla ice-cream (without vanilla bean flecks) in it. 2) Allow 15-30 minutes for the first and second layers to set before you pour on the next layer or the layers will mix together and won't be separate. 3) Make the blue layer first if you want the layers to be red, white and blue from the top down. 4) The white layer has a very delicate, almost custard-like, flavor which goes well with the fruit flavors. If you want a more more pronounced flavor, add a little bit of vanilla (preferably white vanilla, so it doesn't change the color) or use White Jello. 5) I found it far easier and quicker to open the side of the box of ice cream and slice it with a long knife than to dig it out with a scoop. 6) For darker colors in the red and blue, you could add a little paste food coloring to reach desired color. 7) I created this recipe due to some inspiration from two 'Zaar recipes: White Jello and Ice Cream Jello. Thank you to dojemi and faith58 for your inspiration.

• Ready In: 2 hrs 30 mins
• Serves: 24

Ingredients

• Blue layer

• 1 (5 1/8ounce) package Jello gelatin, blue (I use Berry Blue)
• 2  cups boiling water
• 1⁄4 gallon vanilla ice cream, cut into four slices (half of a 1/2 gallon cube)

• White layer

• 1⁄2 cup milk, cold
• 2 (1/4ounce) packets unflavored gelatin (I use Knox)
• 2  cups milk
• 1⁄4 gallon vanilla ice cream, cut into four slices (half of a 1/2 gallon cube)

• Red layer

• 1 (5 1/8ounce) package Jello gelatin, red (I use cherry)
• 1⁄4 gallon vanilla ice cream, cut into four slices (half of a 1/2 gallon cube)

Directions

1. 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.
2. 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.
3. 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.
4. Store any leftovers in the refrigerator.