Everyone loves Jell-O so why not try these special recipes from the manufacturer – I did and was very satisfied!
Patriotic Jell-O Recipes? I know it sounds silly, but my family really does enjoy good old fashioned Jell-O! About this time of the year I start seeing all the creative things you can do with Jell-O (and usually Cool Whip) to get a festive and color appropriate dessert. Well, this year I decided to try a couple of them out. They look easy and sound easy but they do take some time. I tried two different ones this year and I’ll lay out the instructions just as they were in the ads you see here and then I’ll give you a bit of my take on each dessert.
The first one is called Patriotic Layers. You can see in the ad that they have it in a large plain glass bowl. It also used both strawberries and blueberries which I personally would love. However, my kids are not fond the texture of fruit in Jell-O, so since the second dessert required fruit for the flag design, I opted to eliminate the fruit in the first recipe.
For added fun, I made mine as individual servings in my wine glasses. Notice too that I added a decoration to the stem of the glasses. These are simply 4th of July hair clips used for girls with pigtails! They wrap nicely around the stem of the glasses and offer a bit of holiday whimsy.
4 cups boiling water
1- 8 serving pkg. JELL-O Brand Berry Blue
1- 8 serving pkg. JELL-O Brand Strawberry (I used Raspberry!)
2 cups cold water
1 cup blueberries
1- 12 oz, COOL WHIP, thawed
1 cup strawberries, sliced
1. Stir 2 cups of boiling water into each flavor of dry gelatin mix in separate medium bowls for 2 minutes or until completely dissolved.
2. Stir 1 cup cold water into gelatin in each bowl. Refrigerate blue gelatin 1 ½ hours or until thickened (spoon drawn through leaves definite impression). (I poured the blue gelatin into my wine glasses 1/3 of the way up and put them in the refrigerator.) Let strawberry gelatin stand at room temperature.
3. Add blueberries to thickened blue gelatin; stir. Pour into 4 to 6 quart glass bowl. Refrigerate 30 minutes or until set but not firm (gelatin should stick to finger when touched).
4. Spread with 3 ½ cups of the whipped topping; refrigerate. (I added the Cool Whip to each glass and wiped the glass clean so the layers would be as straight as possible and returned the glasses to the refrigerator.) Meanwhile, refrigerate strawberry gelatin 1 ½ hours or until thickened. (I left mine out since I wasn’t adding fruit.
5. Stir in the strawberries and then spoon the strawberry mixture over the whipped topping layer. (I let the Cool Whip set up for about a half hour in the refrigerator then I spooned the warm but slightly congealed raspberry gelatin over the top of the whipped topping.)
6. Refrigerate 3 hours or until firm and top with the remaining whipped topping. Of course store in the refrigerator!
The only thing I would do differently would be to put a piece of saran wrap over the blue gelatin while it is firming up to keep the Jell-O from forming a film. I didn’t notice so much but the kids wouldn’t eat the blue Jell-O because of the film!
Wave Your Flag Cheesecake:
The next 4th of July Jell-O recipe I tried was called “Wave Your Flag Cheesecake”. This dessert took less time than the layered wine glasses and I think it has superior flavor. It could be the fruit…or the pound cake…or maybe the cream cheese…at any rate, it is luscious.
1 qt. strawberries, divided
1 ½ cups boiling water
1- 8 serving pkg. JELL-O Brand in any red flavor (I used strawberry)
1 cup cold water
1- 12oz. pkg. pound cake, cut into 10 slices
1 1/3 cups blueberries, divided
2-8 oz. pkgs. PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1-8 oz.tub COOL WHIP
1. Slice one cup of strawberries and set aside. Halve the remaining 3 cups of strawberries and set those aside as well. (I decided not to halve my strawberries until I figured out how many I really needed for the stripes on the flag.)
2. Stir boiling water into dry gelatin mix in large bowl at least 2 minutes until completely dissolved. Add enough ice to cold water to measure two cups. Add to gelatin; stir until ice is completely melted. Refrigerate 5 minutes or until slightly thickened (consistency of unbeaten egg whites).
3. Line bottom of 13 x 9 inch dish with cake slices.
4. Add sliced strawberries and 1 cup of blueberries to thickened gelatin; stir gently. Spoon over cake slices. Refrigerate 4 hours or until firm.
5. Beat cream cheese and sugar in large bowl with wire whisk or electric mixer until well blended. Gently stir in whipped topping.
6. Spread the topping over the gelatin. Then, arrange strawberry halves on the cream cheese mixture to create the stripes of a flag. (In my pan I could only get 7 strawberry halves across whereas in the ad, there were 8 in each stripe.) This is why I cut my strawberries while I was placing them on the cake.
7. Arrange remaining 1/3 cup blueberries on cream cheese mixture for the stars of the flag. Store in the refrigerator.
I tried making both of these desserts in early June so I could test them out and write about them for you. This last one with the cream cheese topping is the one I will make this year for our family 4th of July celebration because everyone loves it! The only change I made from the original recipe is that I used a cake mix that my mother gave me called Absolutely Almond Pound Cake Mix and it is made by Tastefully Simple. I do think the almond flavoring mixed well with the fruits and whipped topping. It truly was delicious.
I have used the Jell-O recipe for Jell-O Jigglers as well, and have had a great time with those. They set up extra firm and you can cut out shapes with cookie cutters. Stars would be fun or simply cut the pan into squares and pile them high in a parfait glass and top with a whipped topping.