esserts 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.
Yield: 16 servings
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
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
This recipe is also called the "All American Dessert"
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.
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.