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Red White & Blue Jello Salad

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Today is my last red, white, and blue recipe.  However, be sure to check out my fab five post tomorrow.  I am having a red, white, and blue fab five.  This last recipe is a yummy red, white, & blue jello salad.  

Now you can make this in a large glass bowl which is probably the way I’ll do it next time.  I put it in glass cup which is cute and all but it made very big servings.  If I did do cups for this red, white, and blue Jello salad again I would try to find smaller ones.  It was hard to find the blue gelatin, but I did end up finding it at my local Walmart.  It is a salad but I think it could also qualify as a dessert if you prefer.

Red White and Blue Jell-O Salad | realmomkitchen.com
Red White and Blue Jell-O Salad | realmomkitchen.com

Here is what you need to make the

Red, White, & Blue Jell-O Salad

Red White and Blue Jell-O Salad | realmomkitchen.com

Red White & Blue Jello Salad

Real Mom Kitchen

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  • 1 package 3 ounces berry blue gelatin
  • 2 cups boiling water divided
  • 2-1/2 cups cold water divided
  • 1 cup fresh blueberries
  • 1 envelope unflavored gelatin
  • 1 cup heavy whipping cream
  • 6 tablespoons sugar
  • 2 cups 16 ounces sour cream
  • 1 teaspoon vanilla extract
  • 1 package 3 ounces strawberry gelatin
  • 1 cup fresh strawberries diced


  • In a bowl, dissolve the berry blue gelatin in 1 cup boiling water; stir in 1 cup cold water. Pour into a 3-qt. serving bowl or divide between clear plastic cups (I used 8 (9 oz.) cups that made large servings - more like 2 servings per cup). Carefully add blueberries.  Refrigerate  about 1 hour until firm.
  • Meanwhile, in a saucepan, sprinkle unflavored gelatin over 1/2 cup cold water; let stand for 1 minute.Then mix in the cream and sugar; cook and stir over low heat until gelatin and sugar are completely dissolved. Allow to cool to room temperature. Whisk in sour cream and vanilla. Spoon over the set blue layer. Refrigerate until firm, again for about 1 hour.
  • Once the white layer is firm, dissolve raspberry gelatin in a bowl with remaining 1 cup boiling  water; stir in remaining 1 cup cold water. Pour over a spoon over cream layer. Pouring the gelatin over a spoon prevents making a hole into the white layer as you pour.  Add the diced strawberries.  Chill until set for about 1 more hour. Garnish with whipped cream and additional berries if desired. Yield: 14-16 servings or for me it was 8 of the 9 oz cups.
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Recipe adapted from Taste of Home.

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