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

All-American Jell-O flag molded dessert recipe

All-American Jell-O flag molded dessert (1999)

Prep: 30 minutes

Ingredients

4 cups boiling water
2 packages 4-serving size Jell-O Berry Blue Gelatin
2 packages 4-serving size Jell-O Brand Gelatin, any red flavor
3 cups ice-cold water, divided
1 package 4-serving size Jell-O Lemon Gelatin
1 tub (8 ounces) Cool Whip Whipped Topping, thawed

Directions

Stir 1-1/2 cups boiling water each into blue and red gelatin in separate bowls at least 2 minutes until dissolved. Stir 1-1/2 cups ice-cold water into each bowl. Spray 10-cup Flag Mold with no-stick cooking spray; place on cookie sheets. Pour red gelatin into mold. Refrigerate 45 minutes until set but not firm. Refrigerate blue gelatin in bowl 45 minutes.

Meanwhile, stir remaining 1 cup boiling into Lemon gelatin in bowl for at least 2 minutes until dissolved. Refrigerate 25 minutes or until slightly thickened, stirring occasionally. Stir in whipped topping with wire whisk. Gently spread red gelatin in mold. Refrigerate 10 minutes or until set but not firm. Gently spoon thickened blue gelatin over lemon gelatin mixture in mold.

Refrigerate 4 hours or overnight until firm. Unmold. Garnish with berries, if desired. Makes 16 servings. Note: Do not use fresh or frozen pineapple, kiwi, gingerroot, papaya or guava juice, because with these additions, the gelatin will not set.

Variation: Prepare in a 13 x 9-inch pan. Decorate with whipped topping and fruit to resemble flag.

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Uncle Sam’s red, white & blue parfaits (shown at top)

Ingredients
2 cups boiling water, divided
1 package 4-serving size Jell-O Berry Blue Gelatin
1 package 4-serving size Jell-O, any red flavor
2 cups cold water, divided
1 tub (8 ounces) Cool Whip Whipped Topping, thawed

Directions
Stir 1 cup boiling water into each flavor of dry gelatin in separate large bowls 2 minutes until completely dissolved. Stir 1 cup cold water into gelatin in each bowl.
Pour each gelatin flavor into separate 8-inch square pans.

Refrigerate 4 hours or until firm. Cut gelatin in each pan into 1/2-inch cubes. Layer alternating flavors of gelatin cubes and the whipped topping in 10 dessert glasses.

Store in refrigerator until ready to serve.

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