Red, White & Blue Layered Jello Salad

Kimberly Snyder
by Kimberly Snyder
15 people
2 hr 30 min

Are you searching for a festive looking salad for the upcoming summer holidays?

This Red, White & Blue layered Jello salad is not only delicious, it makes a lovely presentation! While it may look like it is complicated to prepare, it really is quite simple! This recipe can also be served as a dessert. Your guests will be impressed by your culinary efforts!

The recipe is normally made in a 9 x 13 glass pan. The recipe can be divided into two smaller glass pans. For a 4th of July celebration, I prepared it in a glass loaf pan and an 8 in round glass bowl. The picture below was taken right after the salad was taken out of the refrigerator.

Close Up of the Layered Salad –

More Ideas/Suggestions-

An artificial sugar substitute such as Splenda or Stevia can be used in place of the sugar. 1 cup Splenda or Stevia in place of the 1 cup of sugar.

Reduced fat cream cheese can be substituted for the regular cream cheese.

While I haven’t tried it, I believe that strawberry Jello could be used in place of the raspberry Jello,

A dollop of whipped cream can be added to the individual servings to make the salad look even more festive!

Red, White & Blue Layered Jello Salad
Recipe details
  • 15  people
  • Prep time: 2 Hours Cook time: 30 Minutes Total time: 2 hr 30 min
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  • 1 3 ounce package raspberry-flavored gelatin
  • 1 3 ounce package blueberry-flavored gelatin
  • 3 cups boiling water, divided
  • 1 envelope unflavored gelatin
  • 1/2 cup cold water
  • 1 cup Half & Half
  • 1 cup sugar
  • 1 teaspoon vanillla extract
  • 1 8 ounce package cream cheese, softened
  • 1 21 oz. can blueberry pie filling

Dissolve raspberry gelatin in 2 cups boiling water. Pour into a 9 x 13 x 2 in dish; Chill until firm
Sprinkle unflavored gelatin over 1/2 cup cold water in a medium saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves.
Combine half & half with sugar in a small saucepan; cook over low heat, stirring until sugar dissolves. Combine this with the unflavored gelatin mixture, vanilla and cream cheese in a large mixing bowl. Beat until smooth.
Gently pour cream cheese mixture over first layer of salad. Cover and chill until firm
Dissolve blueberry gelatin in remaining 1 cup boiling water. Stir in blueberry pie filling.
Gently pour pie filling mixture over first two layers of salad.
Cover and chill at least 8 hours or until firm. To serve, cut salad into squares.
Kimberly Snyder
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