Dessert Recipes - Patriotic Mold Recipe

Ingredients 

Red Layer:

• One 3-oz package Jell-O Strawberry Gelatin

• 1 1/3 cups boiling water

• One 10-oz package Birds-Eye Quick-Thaw Strawberries 

White Layer:

• One 3-oz package Jell-O Lemon Gelatin

• 1 cup boiling water

• 1 pint vanilla ice cream, slightly softened

Blue Layer:

• 1 package 3-oz Jell-O-Lemon, Black Cherry Concord Grape or Black Raspberry-Gelatin

• 1/4 cup sugar

• 1 cup boiling water

• 1/2 cup cold water

• 1 1/2 cups fresh, frozen or drained canned blueberries, mashed

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Method:

1. Dissolve strawberry gelatin in 1 1/3 cups boiling water. Add frozen strawberries. Stir gently until fruit thaws and separates. Chill until thickened.

2. Pour into an 8-cup mold (star shaped, if desired), a 9-cup Bundt pan, or straight sided saucepan. Chill until set, but not firm.

3. Dissolve 1 package lemon gelatin in 1 cup boiling water. Blend in ice cream, beating until smooth. Chill until thickened. Spoon over strawberry mixture in mold. Chill until set, but not firm.

4. Dissolve remaining package of gelatin and the sugar in 1 cup boiling water. Add 1/2 cup cold water; chill until thickened.

5. Stir in blueberries and spoon over lemon ice cream mixture in mold. Chill until firm, or overnight. Un-mold.