Hello you lovely summer lovin’ readers.
Don’t look now…
but the Forth of July is coming around the corner
in just a couple of weeks.
Give or take a few days
here and there
and around the corner.
Sure do love the Forth of July.
Good times to be had, my friends.
Sure hope you have some great plans in the works!
This Red White and Blue Jello Salad
would be a nice addition to your celebrations!
It is all dressed up in the appropriate colors after all.
I also wanted to let you know that
next week I’ll be posting some
wonderful, very EASY recipes for the grill
along with a firecracker of a dessert.
Hope to see you then!
Red White and Blue Jello Salad
Time: 30 min. hands on + 1 hour chilling of layers + chilling overnight
Yield: approximately 12 servings
Recipe from Allrecipes
2 3 ounce packages berry blue jello
2 3 ounce packages raspberry jello
4 C boiling water
2 C crushed ice
1/2 C cold water
2 packages unflavored gelatin
2 C milk
1 C sugar
2 C sour cream
2 t vanilla
One 10 inch bundt pan
***NOTE: I used a 9.5 inch bundt pan for this recipe. The recipe was a bit more than the pan could fit. I ended up pouring about 1/2 C of each of the colors into a separate bowl to set. ***
1. Pour 2 C boiling water over the top of both packages of berry blue jello.
Stir it around with a spoon until all the little granules have dissolved.
2. Add once cup crushed ice to the mixture. Stir it around until all the ice melts.
3. Spray a bundt pan generously with cooking spray.
4. Pour the berry blue jello into the bundt and place it in your freezer for about 20 minutes or until the jello is set.
5. Combine the 2 packages unflavored gelatin with 1/2 C cold water. Stir it well to combine. Let it sit for about 5 minutes until thickened.
6. Into a medium sized sauce pan pour your milk. Heat it up until you have a nice simmer. Then add your sugar…
and the set gelatin. Stir well to combine.
7. Remove the sauce pan from the heat and stir in 2 C sour cream and 2 t vanilla. Stir well to combine. Let the mixture come to room temperature. You can pop it into the fridge to hurry the cooling process. Just don’t leave it in so long that is starts to set up.
8. Take your bundt pan out of the fridge. Test the jello to be sure it is set.
9. Using a large spoon carefully pour the cooled white mixture onto the berry blue jello. Return the pan to the freezer for the white layer to set. It should only take about 20 minutes.
10. Pour 2 C boiling water into both packages of raspberry jello. Stir it well until all the jello has dissolved.
11. Pour 1 C crushed ice into the mixture. Stir until the ice has melted.
12. When the white layer has set up carefully pour the raspberry jello over the top. Cover the pan and chill for at least 3 hours, or better yet leave the old girl in the fridge overnight.
13. Take a large plate or serving tray and lay it bottom side up over the top of your bundt pan. Invert the pan.