Jell O Gelatin Red White Blue Dessert Recipes

Steps:

• Add 1-1/2 cups boiling water to strawberry gelatin mix in bowl; stir 2 min. until completely dissolved. Pour half into 9-inch round pan sprayed with cooking spray. Add raspberries to gelatin in pan; refrigerate 25 min. Top with remaining strawberry gelatin; refrigerate 30 min. or until set but not firm. Meanwhile, add remaining boiling water to berry blue gelatin mix in separate bowl. Let stand at room temperature until ready to use.
• Microwave marshmallows and milk in medium microwaveable bowl on HIGH 1 min. or until marshmallows are puffed; stir until marshmallows are completely melted and mixture is well blended. Stir in vanilla; cool 5 min. Blend in sour cream. Pour over strawberry gelatin layer. Refrigerate 30 min.
• Spread blueberries over sour cream layer; drizzle with 1/2 cup berry blue gelatin. Refrigerate 15 min. Cover with remaining berry blue gelatin. Refrigerate 2 hours or until firm. Unmold before serving.

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.

Steps:

• Bring 1.5 cups of water to a boil on the stove top.
• Add blue jello and stir until dissolved.
• Remove from stove top and mix in blueberries.
• Pour into a 9x13, cover with plastic wrap, and refrigerate until set (doesn't need to be totally set - just enough to pour the next layer)

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.