![]() I was worried I was going to have *antique* looking patriotic squares! Fortunately the white layer set a lot lighter than it looked when I was mixing it. Next, I don’t often use sweetened condensed milk, so I was surprised to see it come out of the can distinctly caramel-colored. Or a packet of koolaid and some sugar might also work. The taste and texture both turned out great, and I think you could even get away with leaving out the flavoring if you didn’t mind a milder berry flavor. For the blue layer I ended up using the one box, two envelopes of unflavored gelatin (bringing the recipe total to five), and a quarter cup of Torani blue raspberry syrup (and reduced the total liquid in the blue layer from 2 cups to 1-3/4 to account for it). Sharing my misadventures to encourage anyone else who may end up in the same boat… First, I turned out to only have one box of blue jello and couldn’t find more at any nearby stores. Through no fault of the recipe I made a bit of a mess of these and they still turned out almost picture perfect. I like the three layer version better- it’s much easier to make! Here are a few more jello recipes you might enjoy: Here’s a 6 layer version of Red White and Blue Finger Jello that I made a few years back. If you turn some of the squares upside down then your platter will show some red and some blue. To make for a pretty display, cut one square larger and use a star cookie cutter to cut out a fun star shape for the middle of your platter. Make it for a summer party, and watch it fly off the table! There are three different flavors going on in this finger jello. Just to be clear, “finger jello” is jello that you can cut into pieces and pick up and eat as a handheld treat. The blue layer of jello is poured onto the firmed up white layer, and then it’s refrigerated for at least 30 more minutes. While that layer is setting, you can prepare the blue layer (blueberry will work). It’s poured onto the firmed up red layer, and then it’s back to the fridge for 30 minutes. The milky layer though is rather sweet, and turns out to be a yummy layer to add to the fruity flavors. If you’re lucky enough to find Pina Colada Jell-O(which they do carry sometimes), then you can use that in place of the milk Jello layer if you’d like. The white layer isn’t actually a jello layer at all, but rather a “milk” layer created by mixing sweetened condensed milk with gelatin and water. If it’s tilted in any way, you’ll get a tilted-looking pattern for your Jell-O! It’s important that you test out your fridge to make sure that the shelf you’ll be using is FLAT and level. Pour it into a 9×13 pyrex pan & refrigerate for 15 minutes to firm up the 1st layer. How to make Red White and Blue Finger Jello:įollow recipe instructions for making the red jello layer (strawberry, cherry or raspberry). The purpose was to have a sweet treat for the kids, but they were super popular with the adults too. I made these for the first time for a 4th of July party many years ago. Kid favorite, straight ahead! Kids seem to love these little hand-held treats, and I have to admit… I think they’re good too! Remember those popular little treats called Knox Blox (back in the day?) These are similar, though not quite as firm. Layers of red, white and blue jello make up this handheld goodie! This recipe can be doubled and placed in a 9x13-inch glass dish.Red White and Blue Finger Jello is a treat that is festive for any patriotic holiday. NOTE: Different flavored gelatins can be used for the holiday effect, such as cherry or raspberry. Can serve with cool whip or fresh whipped cream. This creates the 3-layered holiday gelatin dessert (red gelatin on the bottom, sour cream/marshmallows in the middle, red gelatin on the top). Refrigerate until completely set, about 4 to 6 hours. Then place the remaining gelatin mixture from the counter over the sour cream and marshmallows. Place this on top of the refrigerated gelatin mixture and spread evenly.Ħ. Stir gently together the sour cream and miniature marshmallows. After 1 hour, remove refrigerated gelatin mixture.ĥ. Stir occasionally the remaining gelatin mixture on the counter.Ĥ. Place this into the refrigerator for about 1 hour to set. Place 1/2 of this mixture into an 8x8-inch glass rectangular dish and spread evenly. Add to the cooled gelatin, the can of undrained crushed pineapple, the frozen strawberries and the mashed bananas. Let gelatin cool on the counter for about 30-60 minutes.Ģ. Place the gelatin in a glass mixing bowl, add the boiling water and stir well to completely dissolve.
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