Patriotic Jello Salad


Red, White & Blue

The 4th of July is my all-time favorite holiday. It truly is the best because you aren't entitled to spend it with family.

Growing up I have fond memories of ocean swimming, sparklers, bbq, and a bonfire on the beach. We would watch fireworks shoot-off over the horizon looking out into the Pacific ocean. Those were the day!

For me, the perfect holiday includes swimming (either in the ocean or swimming pool), some type of bbq meat, fireworks and sparklers, and my favorite people.

Since food is obviously the main part of my holiday criteria, I always treat myself to a patriotic jello salad on the 4th. Sugar, food dye, gelatin, and some fruit. Literally, with nothing can go wrong with that.



PatrioticJello Salad

Red, white, and blue gelatin layers come together into a perfect salad with the help from a mold.

When making the jello salad be careful not to let each layer set for too long before adding the next. If you wait too long before adding the next, they won't stick together.

I like the addition of strawberries to the red layer and blueberries to the blue layer. But, if you prefer other fruit go ahead and make the substitution. Or, omit the fruit altogether.

Happy 4th of July and happy birthday America!! God Bless you and I wish you the best celebration complete with my Patriotic Jello Salad.

Patriotic Jello Salad


2 cups boiling water, divided

1 package (6 oz.) strawberry-flavored gelatin mix

2/3 cup + 2 tablespoons cold water, divided

1 cup coarsely chopped strawberries

1 1/2 teaspoon unflavored gelatin

4 oz. cream cheese, at room temperature

1 cup sour cream

1/4 cup sugar

1 package (6 oz.) blueberry-flavored gelatin mix

1 cup blueberries


  1. Coat 6-cup mold with cooking spray. In a bowl pour 1 cup of boiling water over strawberry gelatin mix; stir until completely dissolved, 3-4 minutes. Add 1/3 cup cold water and strawberries. Pour into mold. Refrigerate until set but not firm, about 1 1/2 hours.

  2. In a microwave-safe bowl sprinkle gelatin over 2 tablespoons cold water; let stand until softened, about 1 minute. Microwave on high in 5-second intervals until liquefied, about 15 seconds.

  3. In a medium bowl at medium-high speed, beat cream cheese, sour cream, and sugar until smooth. Reduce speed to low; beat in unflavored gelatin until combined. Pour over strawberry mixture in the mold; refrigerate until set but not firm, about 1 hour.

  4. Meanwhile, in a bowl pour remaining boiling water over blue gelatin mix; stir until completely dissolved, 3-4 minutes. Add remaining cold water. Let blue jello mature stand on the counter until room temperature, about 30 minutes, while cream cheese layer is set.

Stir in blueberries. Pour over cream cheese mixture into the mold. Refrigerate until firm, 2-3 hours. Just before serving run a knife around the edges to loosen. Invert onto serving plater.