Red White & Blue Jello Salad
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Today’s post wraps up my week of red, white, and blue recipes, but don’t worry—there’s one more patriotic treat coming your way tomorrow in my Fab Five roundup, where I’ll be sharing five of my favorite festive finds. To close out the recipe series, I’m serving up this colorful and delicious Red, White & Blue Jello Salad—a layered beauty that’s as fun to make as it is to eat.
I made mine in individual glass cups, which looked adorable and allowed each layer to shine. That said, the servings were quite generous—more like two servings per cup—so next time I might opt for smaller cups or use a large glass bowl or trifle dish for a more traditional presentation. It was a bit of a hunt to find blue gelatin, but I finally tracked it down at my local Walmart. Whether you call it a salad or a dessert, this dish is a festive showstopper that’s perfect for summer celebrations!
Ingredients for Red, White, & Blue Jell-O Salad
- BERRY BLUE GELATIN
- WATER
- FRESH BLUEBERRIES
- UNFLAVORED GELATIN
- HEAVY WHIPPING CREAM
- SUGAR
- SOUR CREAM
- VANILLA EXTRACT
- STRAWBERRY GELATIN
- FRESH STRAWBERRIES
Instructions for Red, White, & Blue Jell-O Salad
Make the Blue Layer – In a mixing bowl, dissolve 1 package of berry blue gelatin in 1 cup of boiling water. Stir in 1 cup of cold water until fully combined. Pour the mixture into a 3-quart serving bowl or divide it between eight clear 9-oz. plastic cups for individual servings (each cup makes about 2 servings). Gently add fresh blueberries to the gelatin. Refrigerate for about 1 hour, or until fully set.
Prepare the White Layer – While the blue layer chills, sprinkle 1 envelope of unflavored gelatin over ½ cup cold water in a saucepan. Let it stand for 1 minute to bloom. Add 1 cup cream and sugar (typically ½ cup), then cook over low heat, stirring constantly until the gelatin and sugar are completely dissolved. Remove from heat and let cool to room temperature. Whisk in sour cream and vanilla extract until smooth. Carefully spoon the mixture over the set blue layer. Refrigerate for another hour, or until firm.
Make the Red Layer – Once the white layer is set, dissolve 1 package of raspberry gelatin in 1 cup boiling water, then stir in 1 cup cold water. To avoid disturbing the white layer, gently pour the red gelatin over the back of a spoon held just above the surface of the white layer. Add diced strawberries to the red layer. Chill for 1 more hour, or until the mixture is fully set.
Garnish & Serve – Top with whipped cream and additional fresh berries just before serving for a festive finish. This recipe yields 14–16 servings, or 8 large cups if using 9-oz. containers.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes! Since each layer needs time to set, this dessert is perfect for making a day in advance. Just keep it chilled until serving.
Can I use frozen fruit instead of fresh?
Yes, but thaw and drain it well first. Excess moisture from frozen fruit can affect how the gelatin sets.
How do I keep the layers from mixing together?
Make sure each layer is fully set before adding the next. Pour the next layer gently over the back of a spoon to avoid breaking through the surface.
Is this a salad or a dessert?
Technically, it’s a “Jello salad,” but with its sweet layers and whipped topping, it definitely doubles as a dessert!
Can I swap the raspberry gelatin for another flavor?
Yes! Strawberry or cherry gelatin both work well and offer a vibrant red color.
FOR MORE RECIPES LIKE THIS, TRY:
- Creamy Jell-O Salad
- Quick and Easy Blender Jell-O
- Sunshine Jello Salad
- Individual Patriotic Jello Salads
Red White & Blue Jello Salad
Real Mom Kitchen
Equipment
Ingredients
- 3 oz pkg berry blue gelatin
- 2 cups boiling water divided
- 2-1/2 cups cold water divided
- 1 cup fresh blueberries
- 1 envelope unflavored gelatin
- 1 cup heavy whipping cream
- 6 Tbsp sugar
- 2 cups sour cream 16 ounces
- 1 tsp vanilla extract
- 3 oz pkg strawberry gelatin
- 1 cup fresh strawberries diced
Instructions
- In a bowl, dissolve the berry blue gelatin in 1 cup boiling water; stir in 1 cup cold water. Pour into a 3-qt. serving bowl or divide between clear plastic cups (I used 8 (9 oz.) cups that made large servings – more like 2 servings per cup). Carefully add blueberries. Refrigerate about 1 hour until firm.
- Meanwhile, in a saucepan, sprinkle unflavored gelatin over 1/2 cup cold water; let stand for 1 minute.Then mix in the cream and sugar; cook and stir over low heat until gelatin and sugar are completely dissolved. Allow to cool to room temperature. Whisk in sour cream and vanilla. Spoon over the set blue layer. Refrigerate until firm, again for about 1 hour.
- Once the white layer is firm, dissolve raspberry gelatin in a bowl with remaining 1 cup boiling water; stir in remaining 1 cup cold water. Pour over a spoon over cream layer. Pouring the gelatin over a spoon prevents making a hole into the white layer as you pour. Add the diced strawberries. Chill until set for about 1 more hour. Garnish with whipped cream and additional berries if desired. Yield: 14-16 servings or for me it was 8 of the 9 oz cups.
Nutrition
Recipe adapted from Taste of Home.
