Red White and Blue Jello Fruit Salad

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Red White and Blue Jello Fruit Salad

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Adjust Servings:
Blue Layer
1 cup Boiling Water
1 cup Cold Water
1 three ounce package Berry Blue Jello
White Layer
1/2 cup Cold Water
1 package Unflavored Gelatin
1 cup Heavy Cream
6 Tablespoons Sugar
2 cups Sour Cream
Red Layer
1 cup Boiling Water
1 cup Fresh Raspberries
6 Tablespoons Sugar
1 three ounce box Raspberry Jello
1 cup Cold Water

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This patriotic fruit salad is delicious and festive. It's great for any 4th of July, Memorial Day, or Veteran's Day get together. We know everyone will be impressed by this truly light and fruity dessert.


  • Blue Layer

  • White Layer

  • Red Layer



As the 4th of July approaches, the Kitchen Chicks are always looking for a light desert that has just the right patriotic look, is easy to make, and is sure to impress our guests.  Red, White and Blue Jello Fruit Salad hits every requirement and is also cold, light and tasty, perfect for any summer event.  One thing to remember about this recipe is that, although it is easy, it does take some time, so plan accordingly.  We recommend starting the day before so that every part is set up perfectly and ready to go.  Then just garnish with whipped cream and berries right before serving.  Beautiful and delicious!

The Inspiration for this Dessert

This recipe was inspired by The Taste of Home.  You can find their recipe here:  RED WHITE N BLUE SALAD.  Ours is a slightly different take, but I’m sure theirs is equally delicious.  Honestly, we’d make this dessert for any special occasion; just change up the color of Jello you use to create your masterpiece for your holiday. Some ideas include:

  • Orange, purple and green for Halloween
  • Green and white for St. Patrick’s Day
  • Red, green and white for Christmas
  • Red, white and pink for Valentine’s Day

Of course, you can also buy plain Jello and add your own colors and flavors. We stick to the standards for simplicity. We’d love to hear your ideas in the comments and try them for ourselves though! For this Independence Day, we’ll be enjoying our version of Red, White, and Blue Jello Salad.

How to Make This Festive Recipe

To get started, you will need:

  • A small box of blue jello
  • A small box of red raspberry jello
  • A packet of Knox gelatin
  • Heavy cream
  • Sour cream
  • Sugar
  • Water
  • Fresh blueberries
  • Fresh raspberries
  • Whipped cream

Luckily, we had most of these things already in our fridge and pantry—another plus for this dessert, because who wants to run to the store every time you’re ready to make something? Not us!

A simple recipe, but remember Jello takes TIME

You will make this dessert in layers one at a time as each begins to set.  Remember: Jello takes a LONG time to become solid, so begin in the morning or the night before.  Thankfully, Jello isn’t fussy. You don’t have to be very watchful; come back to the layers in about an hour or so and you should be ready to begin the next layer. Keep repeating this process until you have all of your layers in place.

The Blue Layer

The first layer to work on is the blue layer.  Grab your small box of blue jello, 1 cup boiling water, 1 cup cold water and 1 cup blueberries.  Mix the jello with the boiling water and stir until the sugar dissolves, about 5 minutes.  Then add the cold water and stir again. Pour the jello into a trifle dish and add the blueberries.

NOTE:We use a trifle dish to layer the salad in, but you could use a large jello mold as well.

Put the blue layer in the fridge for an hour or so while you watch Law and Order or some other daytime show.  Once the layer has set, start making the white layer.

The White Layer

For the white layer you will need:  1 packet Knox gelatin, ½ cup water, 1 cup heavy cream, 6 tablespoons sugar, 1 teaspoon vanilla and 2 cups sour cream.  Start by shaking the Knox gelatin over the ½ cup of water and let sit for 1 minute.  If it goes a little longer, no problem.  Put the gelatin, cream, and sugar in a pot and on medium until the sugar dissolves, about 5 minutes.  Remove from the heat and add vanilla and sour cream.  Using a whisk, whip the sour cream into the mixture until smooth.  Pour or spoon over the blue layer.  Put into fridge and do something fun until it sets up—about an hour.

The Red Layer

For this layer you will need:  1 cup fresh raspberries, 1 cup water, 6 tablespoons sugar, 1 small box red raspberry jello and 1 cup cold water.  Put the raspberries, 1 cup water and 6 Tablespoons sugar into a sauce pan on medium and cook until sugar is dissolved and the mixture is slightly thickened—you guessed it, about 5 minutes.

Add the box of jello and cook another 5 minutes stirring constantly.  Remove from the heat and add 1 cup cold water.  Stir until combined.  Gently pour or scoop the red layer on top of the white layer and transfer to the fridge for the final setting of the red layer.  Once the layer is set, we suggest giving this layer a little extra time to have a very firm set, take out the beautiful result and add dollops of whipped cream with some fresh fruit for a little extra pizzazz.

This dessert is not only impressive visually, but it has a very fresh, lightly sweet flavor that will also impress your guests.



Blue Layer

In a small bowl, add boiling water to Jello and stir until dissolved. Pour in 1 cup cold water and stir together. Add blueberries and chill in the refrigerator until firm for about an hour. the blueberries will float on top, that is the desired effect.


White Layer

After the blue layer has firmed, sprinkle the unflavored gelatin over the 1/2 cup of water and let stand for 1 minute (If it's longer, that's ok.) Pour the gelatin into a sauce pan with the heavy cream and the sugar and cook until sugar is dissolved. Add the sour cream and vanilla extract mixing until smooth with a wire whisk. Pour or spoon over blue layer. Place in refrigerator until firm.


Red Layer

After white layer has firmed, combine boiling water, sugar and raspberries in a sauce pan and cook until sugar has dissolved, about 5 minutes. Add the raspberry Jello and cook an additional 5 minutes stirring constantly. Remove from heat and stir in 1 cup cold water. Pour over white layer and refrigerate 1 hour or until ready to serve.

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