Red White and Blue Jello
Everyone will love this patriotic Red White and Blue Jello, especially when you top it with whipped cream! It’s a fun no bake dessert to celebrate the 4th of July or Memorial Day that is simple enough for kids to make, with a little help.
Prep Time30 mins
Chill time2 hrs 30 mins
Total Time3 hrs
Servings: 16 servings
- 6 oz strawberry jello package
- 3 cups sliced frozen strawberries
- 16 oz cream cheese softened
- 20 oz crushed pineapples drained
- 6 oz berry blue jello
- 3 cups frozen blueberries
Grease a 9 by 13 casserole dish with cooking spray.
In a bowl, mix strawberry jello with 2 cups boiling water and continue mixing for 2 minutes or until jello is completely dissolved.
Add frozen strawberries to the jello and pour into the prepared casserole dish. Refrigerate until firm or at least 30 minutes.
Once the strawberry jello is set, beat cream cheese until light and fluffy. Add drained pineapple and mix well. Spread over the strawberry jello evenly.
Make berry blue jello by dissolving jello mix with 2 cups boiling water. Add frozen blueberries and pour over the cream cheese layer.
Refrigerate the whole thing at least 2 hours before serving.
If desired, turn out the jello onto a platter and sllice the jello into squares and top with whipped cream.
Once the layers are set, keep the jello covered with plastic wrap or a lid. Then the jello will keep for 5 - 7 days.
It’s best if this is brought out right before serving and then kept in the fridge once you are done dishing it up to everyone. As it heats up, the layers will begin to separate and the jello will begin to lose it’s water and become leaky. You’ve been given fair warning!
This jello CANNOT be frozen! Please do not try to freeze it! When frozen jello thaws it separates and is a mess. Just don’t do it!
Calories: 223kcal | Carbohydrates: 32g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 181mg | Potassium: 146mg | Fiber: 2g | Sugar: 19g | Vitamin A: 415IU | Vitamin C: 21.9mg | Calcium: 39mg | Iron: 0.4mg