This red, white and blue Jello salad is ready for the most patriotic of parties. The colorful layers give it big visual appeal while the fruity flavors blend nicely with the creamy center.
If you are looking for a fun treat to bring to the 4th of July BBQ, you are in the right place. This Jello salad hits all of the right nostalgic notes while also being stunning.
The flavors aren’t too different than the red, white and blue stained glass jello. This version, however, lets you have fruit inside which makes it extra fun and earns it the salad name!
Of course, you know in my family that small distinction means it is welcome as a side dish as well as a dessert. So you can decide when you want to serve it!
I won’t lie, as with most layered jello recipes, this does take a little bit of time to put together. You need to allow each layer of jello to set a bit before you start the next layer.
It is easy to make though, and doesn’t require much time to make each step. So, just plan to make it the day ahead of the party and you will be in good shape.
I like to use a trifle dish as the serving dish so that you can see nice thick layers. It just makes for such a pretty presentation.
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You can use a 9×13-inch pan if you prefer. The layers will be thinner, but it is easier to get all three colors in each serving that way.
Of course this patriotic salad is perfect for Memorial Day or the Fourth of July, but really it would be welcomed at any event. You could also change out the flavors of jello to match a party’s color scheme.
That is one of my favorite things about recipes and cooking. Once you have the basic idea down, there are limitless ways to make it your own!
Red, White and Blue Jello Salad
Equipment
Ingredients
Blue Layer
- 3 ounces berry blue gelatin
- 1 cup boiling water
- 1 cup cold water
- 1 pint fresh blueberries
White Layer
- 2 envelopes unflavored gelatin
- 1 cup boiling water
- 14 ounces sweetened condensed milk
- 1 cup cold water
Red Layer
- 3 ounces cherry gelatin
- 1 cup boiling water
- 20 ouces cherry pie filling
- ½ cup cold water
Instructions
- Dissolve 3 ounces berry blue gelatin in 1 cup boiling water. Stir in the 1 cup cold water. Pour into a 3 qt serving dish (a trifle bowl or glass 9×13-inch pan work well).
- Add 1 pint fresh blueberries to the jello and refrigerate for an hour.
- Dissolve the 2 envelopes unflavored gelatin into 1 cup boiling water. Stir in the 14 ounces sweetened condensed milk and 1 cup cold water. Allow to cool to room temperature.
- Gently ladle the cooled creamy gelatin mixture over the set blueberry layer. Chill for another hour or until the top is set.
- Dissolve the 3 ounces cherry gelatin in 1 cup boiling water. Stir in the ½ cup cold water and 20 ouces cherry pie filling. Allow to cool to room temperature.
- Gently ladle the cherry jello mixture over the white layer. Chill for at least 3 hours to ensure the salad is completely set.
- Serve as is or top with whipped cream or Cool Whip and additional berries if desired.
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