Red, White and Blue Layered Jello  is the perfect dessert or side dish to bring to your Fourth of July barbecue. This is an easy-to-make layered jello recipe that won’t disappoint.


• 3 cups boiling water
• 1 cup cold water
• 1 package (4 serving sized) red flavor gelatin dessert
• 1 package (4 serving sized) blue flavor gelatin dessert
• 1 package (4 serving sized) yellow flavor gelatin dessert
• 1 ½ cup strawberries, sliced
• 1 ½ cup blueberries
• 2 cups vanilla ice cream, softened


1. Place 3 medium-sized glass bowls on the kitchen table or counter and pour the red and blue jello powders into their own bowls, leaving one bowl empty for the yellow mix.

2. Boil 3 cups of water over high heat. Place 1 cup of boiling water into the two bowls, 1/2 cup at a time. (1 cup per bowl).

3. Stir the jello powder and the hot water until the powder completely dissolves. Then, stir 1/2 cup of cold water into both the red and blue bowls.

4. Fill an empty sink with ice cold water (no higher than 4-6 inches depending on the height of the bowls you are using). Place the bowl of red gelatin into the ice water, making sure the ice water does NOT spill into the gelatin bowl.

5. Stir until thickened, about 8 minutes.

6. Stir in sliced strawberries and pour into a 9×5-inch loaf pan.

7. Place in the refrigerator for 15 minutes.

8. While you’re waiting for the red layer to set up, stir the last remaining boiling water into the lemon gelatin mixture.

9. Stir until completely dissolved. Spoon the softened ice cream into the jello until melted and smooth.

10. Remove the red jello from the fridge and double check to make sure the red layer is properly firm and setting up correctly. If the red layer is firm to the touch, pour the ice cream/lemon jello layer over the red gelatin. Return to the fridge for another 15 minutes.

11. Return to the blue gelatin and place the bowl in the ice cold water in your sink (as you did with the red gelatin). Change out the water as necessary (if it’s now at room temperature).

12. Stir the blue gelatin until the jello begins to thicken (at least 5-7 minutes). Stir in blueberries.

13. Remove jello mold from the fridge and check to see if the second (lemon) layer is firm. If so, spoon the blue layer onto the lemon layer and return to the fridge for at least four hours, or until firm.

14. After four hours, if the jello is firm, you may unmold and garnish as desired.


The following instructions, if followed correctly, will help you remove your gelatin mold without losing your sanity (or the dessert).

1. Place a butter knife and carefully scrape along the edges (between the mold and the pan). This will help remove the suction between your dessert and the pan.

2. Fill your sink (or a large 9×11 cake pan) with HOT water. Quickly and gently dip your mold into the hot water.

3. You don’t want to spend a ton of time putting your mold into the hot water (primarily because you don’t want to melt your dessert). You just want the hot water to quickly warm the outside of the mold so the suction removes from the bottom.

4. A quick 1-2 second dip will be more than enough. If you hear your mold sloshing, you’ve placed your mold in the hot water for too long.

5. Use a large and sturdy plate and place over your mold (this is always a good time to recruit help as needed). Flip the pan onto the plate while securing your firm hold on both.

6. Gently remove the pan from the mold. The pan should come off very easily. You might have a little melted jello (depending on how long you placed your mold in the hot water). If you do, don’t worry, you can easily wipe this down and clean it up.

Recipe contributed by Micah Klug from Home Faith Family