Red White And Blue Jello Flag Recipes

Steps:

• Add 1-1/2 cups boiling water to blue gelatin mix in medium bowl; stir 2 min. until completely dissolved. Repeat in separate bowl with red gelatin. Stir 1-1/2 cups cold water into gelatin in each bowl.
• Spray 10-cup flag mold with cooking spray; place on baking sheet. Pour red gelatin into mold. Refrigerate 45 min. until set but not firm. Meanwhile, refrigerate blue gelatin 45 min. After 20 min., dissolve lemon gelatin in boiling water in separate bowl. Refrigerate 25 min. or until slightly thickened.
• Whisk COOL WHIP into lemon gelatin; spread over red gelatin layer in mold. Refrigerate 10 min. or until set but not firm. Cover with blue gelatin. Refrigerate 4 hours or until firm. Unmold.

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.

Steps:

• Dissolve berry blue gelatin in 1 cup boiling water; stir in 1 cup cold water. Add blueberries. Pour into a 3-qt. serving bowl. Refrigerate until firm, about 1 hour. , In a saucepan, sprinkle unflavored gelatin over 1/2 cup cold water; let stand for 1 minute. Add cream and sugar; cook and stir over low heat until dissolved. Cool to room temperature. Whisk in sour cream and vanilla. Spoon over blue layer. Refrigerate until firm., Dissolve raspberry gelatin in remaining hot water; stir in remaining cold water. Add raspberries. Spoon over cream layer. Chill until set. Top with whipped topping and berries if desired.

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.