Remember that commercial where they spelled it out? “J-E-LL-O…” No.. Hmm. Ok, moving on…Nothing to see here. haha
If jello is your fav or you are looking for a throwback to childhood, this jello salad is a slightly sophisticated version of the old stand by and is unbelievably creamy and sweet at the same time. I found a version of the one I made today in an old Taste of Home Magazine from last Summer. I adapted this recipe using different fruit and jello (basically what I had on hand). I loved the picture of the colors even though I am a milk chocolate girl ALL the way and thought, “self, I can totally make that.” So, here we are. Lucky for me, my husband is a jello lover from his days spent with Gramma Rose. Wink!
So, this is super simple to make but it is a little bit of a time suck. You just have to be near the refrigerator throughout the day as each layer will need to chill. That is THE ONLY tough part. Don’t make plans people….is all I’m sayin. Smile.
Your waiting for the jello to set up will pay off big dividends when you take this delightful patriotic jello parfait salad to the picnic or the barbeque. The look alone will garner ooohs and aaahhs but the creamy sweetness is sure to please the guests. Bring back that inner child and enjoy!
All the best!
- 1 Package (3 oz.) berry (blue) gelatin (I used Mixed Berry)
- 2 C. Boiling Water, Divided
- 2 1/2 C. Cold Water, Divided
- 1 C. Fresh Blueberries
- 1 Envelope of unflavored Gelatin
- 1 C. Heavy Whipping Cream
- 6 Tbsp. Granulated Sugar
- 2 C. (16 Oz. Sour Cream)I used reduced fat and it was super creamy
- 1 Tsp. Vanilla Extract
- 1 Package (3 oz.) of Strawberry Gelatin (The original recipe called for raspberry which would be great too.)
- 1 C. Fresh Strawberries, Chopped (The original recipe called for fresh raspberries to go with the raspberry gelatin.)
- Extra Fruit
- Whipped Cream
- Heat one cup of water to a boil. Remove from heat and add the blue mixed berry gelatin. Stir until it dissolves. Add one cup of cold water to the mixture and stir together. Pour this first layer of mixture into a glass bowl. Chill until set and firm-about an hour to an hour and a half.
- Once the first layer is firm pour the unflavored gelatin into a heavy bottomed medium saucepan. Add 1/2 C. cold water, stir, and let stand for a minute. Add the cream and sugar to the gelatin in the pan and heat over low until the sugar is dissolved while whisking continuously. Remove the pan from heat and let cool, stirring occasionally, about a half an hour to 45 minutes. Whisk the sour cream and vanilla into the gelatin mixture. Once cooled completely, spoon the mixture over the first layer that is already chilled. Refrigerate until the second layer is also firm.
- Once the second layer is firm heat one cup of water to boiling. Remove from heat and stir in the strawberry gelatin until dissolved. Add one cup of cold water and stir mixture together. Pour the strawberry mixture over the top of the second chilled layer and set the entire bowl in the refrigerator to chill one last time. About 1-2 hours to completely chill.
- Serve with whipped cream and berries.
- Spoon into small serving bowls and ensure each layer is represented in the bowl.
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