Red White and Blue Layered Jello is a perfect treat for those hot 4th of July celebrations. This light and cool dessert will delight your guest, both young and old. We're sharing all the keys to success for perfect results every time.
Total Time - 4 hours
Servings - 32 servings
Author - Jennifer
Ingredients
- 8 packets Knox plain gelatin
- 2 cans (14 oz each) sweetened condensed milk
- 3 large boxes (6 oz) Berry Blue Jello gelatin
- 2 large boxes (6 oz) Strawberry Jello gelatin
Instructions
- Pre-chill 9X13 baking dish in refrigerator for at least 30 minutes. Do not grease pan.
- In 4-cup glass measuring cup, pour 1 1/2 cups boiling water. Add three packets of Knox gelatin, whisking constantly until gelatin is dissolved. Add in both cans of sweetened condensed milk, stirring to combine. Add more water if needed to reach 4 cups of the milk mixture.
- In 2-cup glass measuring cup, pour 1 1/2 cups boiling water. Add in one packet of Knox gelatin, whisking constantly until gelatin is completely dissolved. Pour in 1 large package of Berry Blue Jello gelatin, whisking until completely dissolved. Let cool then pour into chilled baking dish before returning to refrigerator for 20 minutes or until layer is set.
- Using a clean and dry measuring cup, measure out 1 cup of the milk mixture then pour over the Jello layer. Return dish to refrigerator for 20 minutes or until layer is set.
- Repeat steps 3 and 4 for each additional Jello flavor.
- Your layers will go in this order:
1) Blue Jello
2) milk mixture
3) Strawberry Jello
4) milk mixture
5) Blue Jello
6) milk mixture
7) Strawberry Jello
8) milk mixture
9) Blue Jello
- Be sure to wash and dry the measuring cups after each layer.
- ** If milk mixture starts to thicken, microwave for 10-15 seconds until it is liquid but not hot then stir well.
- Refrigerate Layered Jello for at least 1 hour before cutting.
KEY TO SUCCESS #1 – DO NOT GREASE THE PAN
For this dessert, you’ll want to use a large 9×13-inch baking dish. I like ones that have straight sides and flat bottoms when I’m making desserts like this. It’s also a big plus if the dish comes with a lid because that makes food storage so much easier.
Do not grease the baking dish. Greasing the baking dish could cause the Jello layers to get muddled. The Jello will not stick to the dish.
KEY TO SUCCESS #2 – MEASURE MILK MIXTURE CAREFULLY
The white layers are made from unflavored gelatin, sweetened condensed milk, and water. In my opinion, this is the best part of the layered Jello. But some people in my family disagree. You be the judge!
When you mix up the white layer, you’ll have exactly 4 cups of the milk mixture. And you’ll end up with exactly 4 white layers. So each white layer should be exactly one cup.
Do you notice know I keep saying exactly? Exactly! It’s important to measure the milk mixture carefully so that your white layers will be the same size.
KEY TO SUCCESS #3 – GIVE IT TIME BUT NOT TOO MUCH
It’s important to refrigerate the Layerd Jello between each layer. Leave the dish in the refrigerator for about 20 minutes, until the layer is firm. I touch it with my finger to make sure it’s not still sticky or wet.
When you mix up the next layer, be sure to let the Jello cool slightly so that it’s not boiling hot before you pour it on top of the last layer. You don’t want it to be so hot that it melts the Jello. But you don’t want it to be too cold or your layers might separate when you start to slice them.
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