A total show-stopper!! This patriotic layered Jello Ribbon Salad is a hit at every party we make it for — the perfect Fourth of July & Memorial Day dessert.
Growing up, one of me and my siblings’ favorite dessert recipes was Jello Ribbon Salad — we would beg my mom to make it for just about every special occasion. Layer upon layer of different Jello flavors created a rainbow-colored treat that was visually stunning, and of course delicious!
One of my favorite holidays is the Fourth of July, and I thought that this recipe would be the perfect festive dessert if I modified it to be red, white, and blue instead of rainbow. I absolutely love how it turned out!
Here’s what you need to make patriotic Jello Ribbon Salad:
- 1 large (6oz packet) of Cherry Jello
- 1 large (6oz packet) of Blue Raspberry Jello
- 2 1oz packets of plain gelatin
- 1 can of Coco Lopez (sweetened coconut milk)
- 1 large container of sour cream
STEP ONE: Add half packet of blue raspberry Jello (3oz) to 1 cup boiling water and mix until Jello is dissolved. Remove 1/3 cup of Jello mixture and put in a separate mixing bowl, adding 2TB cold water. Pour this plain blue Jello into an 8″x11″ clear baking dish and allow to set in fridge for 30 minutes. While this layer is chilling, mix 1/3 cup sour cream to remaining liquid Jello until it becomes a cloudy blue color. Pour over into dish to create the next layer (once the previous layer has set).
STEP TWO: Add one packet of plain gelatin to 1 cup boiling water and mix until dissolved. Fill a 1/3 cup measure halfway with Coco Lopez and the rest of the way with sour cream. Combine with plain liquid gelatin until mixture is smooth and white in color. Pour into baking dish on top of the two set blue layers. Allow to chill for 30 minutes.
STEP THREE: Repeat step one, but this time with cherry Jello.
STEP FOUR: Repeat steps one through three, so there will be 10 layers total. (Clear blue, cloudy blue, white, clear red, cloudy red, clear blue, cloudy blue, white, clear red, cloudy red.
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Last updated on August 1st, 2019 at 03:43 pm