2 pretty patriotic Jell-O desserts: All-American trifle + Red, white & blue loaf (1990s)

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Vintage all-American trifle dessert recipe from 1993
Desserts for the Fourth of July & other patriotic holidays

If you’re the designated dessert bringer for this year’s Fourth of July potluck, think Jell-O. Easy to prepare and serve, gelatin-based desserts have an all-American appeal that guarantees the dish will be licked clean when you bring it home from the party.

They are a welcome, cool treat on a hot day, and are readily-adapted to a red-white-and-blue theme, especially now that a berry-blue flavor is available.

And there’s no tastier way of getting our daily quota of fruits than by combining them with a flavorful gelatin. Today’s column has a couple of easy recipes for patriotic desserts, plus other last-minute ideas for your Independence Day feast.

Strawberries and blueberries add refreshing flavor to these recipes.

Vintage all-American trifle dessert recipe from 1993

All-American trifle

Yield: 16 servings

Ingredients

  • 4 cups boiling water
  • 1 package (8-serving size) or 2 packages (4-serving size) Jell-O gelatin, any red flavor
  • 1 package (8-serving size) or 2 packages (4-serving size) Jell-O berry blue flavor gelatin
  • 2 cups cold water
  • 4 cups cubed pound cake
  • 2 cups sliced strawberries
  • 1 tub (8 ounces) Cool Whip whipped topping, thawed

Instructions

Stir 2 cups of the boiling water into each flavor of gelatin in separate bowls at least 2 minutes until completely dissolved.

Stir 1 cup cold water into each bowl. Pour into separate 13x9-inch pans. Refrigerate 3 hours until firm.

Cut each pan into 1/2-inch cubes.

Place red gelatin cubes in a 3-1/2-quart bowl or trifle bowl. Layer with cake cubes, strawberries and 1/2 of the whipped topping.

Cover with blue gelatin cubes. Garnish with remaining whipped topping.

Refrigerate at least 1 hour or until ready to serve. Store leftover dessert in refrigerator

Notes

This recipe is also called the "All American Dessert"

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Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 255Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 37mgSodium: 270mgCarbohydrates: 42gFiber: 1gSugar: 29gProtein: 5g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

Vintage all-American trifle dessert recipe from 1993


ALSO SEE  All-American Jell-O flag & patriotic parfaits (1999)

Red, white & blue loaf recipe

Ingredients

2-3/4 cups boiling water
1 (4-serving size) package strawberry flavor gelatin dessert (or any red flavor)
1 (4-serving size) berry blue flavor gelatin dessert
1 cup cold water
1-1/2 cups sliced strawberries
1 (4-serving size) package lemon flavor gelatin dessert
1 pint vanilla ice cream, softened
1-1/2 cups blueberries

Directions

Place red gelatin in a medium-size bowl and add 1 cup boiling water, stirring at least 2 minutes until gelatin is completely dissolved. Repeat process with blue gelatin.

Stir 1/2 cup cold water into each bowl. Place bowl of red gelatin in larger bowl of ice and water. Stir until thickened, about 8 minutes. Stir in strawberries.

Pour into 9-by-5-inch loaf pan. Refrigerate 7 minutes.

While that is refrigerating, stir remaining 3/4 cup boiling water into lemon gelatin in medium bowl until completely dissolved. Spoon in ice cream until melted and smooth. Spoon over red gelatin layer in pan. Refrigerate 7 minutes.

Meanwhile, place bowl of berry blue gelatin in larger bowl of ice and water. Stir until thickened, about 7 minutes.

Stir in blueberries. Spoon over lemon gelatin in pan. Refrigerate 4 hours or overnight, until firm. Unmold to serve. Store leftover dessert in refrigerator.

Unmolding: Dip mold in warm water for about 15 seconds. Gently pull gelatin from edges with moist fingers.

Place moistened serving plate on top of mold. Invert mold and plate; holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate.

Makes about 8 cups, or 12-14 servings

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