A collection of festive Jello desserts perfect for Independence Day celebrations. These colorful gelatin treats are visually appealing and delicious, making them a hit at summer gatherings.
Ingredients
Scale:
For Layered Red, White, and Blue Jello:
1 box (6 oz) red gelatin (strawberry or cherry)
1 box (6 oz) blue gelatin (berry blue)
1 box (6 oz) unflavored gelatin
2 cups boiling water
2 cups cold water
1 can (14 oz) sweetened condensed milk
For Jello Dessert Cups:
1 box (3 oz) red gelatin
1 box (3 oz) blue gelatin
1 1/2 cups boiling water
1 1/2 cups cold water
Whipped cream (for topping)
Fresh strawberries and blueberries (for garnish)
For Fruit-Flavored Jello Salad:
1 package (3 oz) strawberry gelatin
1 package (3 oz) blueberry gelatin
1 1/2 cups boiling water
1 can (15 oz) fruit cocktail, drained
1 cup mini marshmallows
1 cup whipped cream
Instructions
Prepare Layered Red, White, and Blue Jello: In a large bowl, dissolve the red gelatin in 1 cup of boiling water. Stir until completely dissolved. Add 1 cup of cold water. Pour into a 9x13-inch dish and refrigerate for 2 hours.
In another bowl, combine the unflavored gelatin with 1 cup boiling water until dissolved. Mix in the sweetened condensed milk and 1 cup cold water. Let cool slightly, then gently pour over the set red layer. Refrigerate for 1 hour.
Dissolve the blue gelatin in 1 cup boiling water and add 1 cup cold water. Once the white layer is fully set, carefully pour the blue mixture over it. Refrigerate until fully set, about 2-3 hours.
Make Jello Dessert Cups: Prepare the red gelatin by dissolving it in 1/2 cup boiling water, then adding 1/2 cup cold water. Pour into small dessert cups and refrigerate for 2 hours.
Repeat the same process for the blue gelatin in separate cups. Once both layers are firm, top each cup with whipped cream and garnish with fresh strawberries and blueberries.
Create Fruit-Flavored Jello Salad: In a large bowl, dissolve the strawberry gelatin in 1 cup boiling water. Stir in 1/2 cup cold water and pour into a 9-inch pie dish. Refrigerate until partially set.
Add the drained fruit cocktail and mini marshmallows to the gelatin mixture, gently folding them in. Refrigerate until fully set, about 1-2 hours. Top with whipped cream before serving.
