These red, white, and blue Jello cups are a fun, festive dessert to make for the Fourth of July or any summer barbecue or family get together. They are very easy to make and will impress your friends and family.
The first time I tried a layered Jello recipe was when I made these Rainbow Jello Eggs for Easter. Those were very fun but were very time consuming, and were eaten in minutes!
When I saw this recipe on the Kraft Recipes web site, I knew these would be just as fun but take a lot less time to make. For this recipe you will need:
- 1-1/3 cups boiling water, divided
- 1 pkg. (3 oz.) JELL-O Berry Blue Gelatin
- 1 pkg. (3 oz.) JELL-O Cherry or Strawberry Gelatin
- 1 envelope KNOX Unflavored Gelatin
- 1 cup milk, divided
- 3 Tbsp. sugar
- 1/2 tsp. vanilla
- Maraschino cherries, well drained, patted dry (optional)
In the original recipe, they used 20 shot glasses to prepare the Jello in. Well, I don't have 1 shot glass, let alone 20! My husband and I had the idea to use small (bathroom sized) Dixie cups instead, and they worked great (see photo below).
If you do use shot glasses, this recipe makes approximately 20 Jello cups. For the Dixie cups, which are slightly bigger, this recipe makes about 9 Jello cups.
Add 2/3 cup boiling water to berry Jello mix in small bowl. Stir 2 minutes until completely dissolved. In another bowl, repeat with Cherry or Strawberry Jello mix. Cool.
While these mixtures are cooling, sprinkle the unflavored gelatin over 1/4 cup milk in medium bowl; let stand 5 min. Bring remaining milk to boil in saucepan. Remove from heat; stir in sugar and vanilla. Add to plain gelatin mixture; stir until gelatin is completely dissolved. Cool 10 minutes.
Spoon the berry gelatin into the shot glasses or Dixie cups sprayed lightly with cooking spray. For the shot glasses, add about 2 tsp. to each. For the Dixie cups, add about 2 tbsp. to each cup. Refrigerate 15 min. or until set but not firm (it will be sticky, but not completely firm). If you let them set for too long, the layers will separate when you remove the Jello from the cup.
For the white layer, spoon in the unflavored gelatin mixture, adding about 2 tsp. or 2 tbsp. to each cup. Refrigerate 15 minutes.
Add cherry mixture next, adding about 2 tsp. or 2 tbsp. to each cup. Refrigerate 2 hours or until firm. Remove from cups before serving. If you are using the Dixie cups, gently peel the paper off of the Jello.
Top with maraschino cherry (optional). I thought it would be great to also try topping these with a small spoonful of whipped cream and a sliced strawberry.
These red, white, and blue Jello cups were a big hit at our house. Just like the Jello Easter eggs, they lasted about 10 minutes. I will definitely be making these again for the Fourth of July.
Copyright 2012, Creative Homemaking, LLC. This article may not be reprinted.
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