Red, White & Blue Jello Mold

Recipe provided by Eilean Wuhl of the Westfield Chapter.


1 package Red Jello
2 packages Lemon Jello
1 package Knox Gelatin
½ cup Sugar
1 cup Sweet Cream
1 cup Sour Cream
1 tsp. Vanilla
1 can Blueberries with Syrup


Red Layer - Prepare one package of red jello to instructions and fill bottom third of a large mold. Chill to firmly set.

White Layer - Dissolve 1 package Knox gelatin and 1/2 cup cold water. Scald sugar and sweet cream. Add gelatin and cool in a dish for 1/2 hour, do not let fully set. Add sour cream and vanilla. Beat until smooth. Add on top of chilled red jello and put back into refridgerator until chilled thoroughly.

Blue Layer - Dissolve 2 packages lemon jello into 2 cups hot water. Add can of blueberries with syrup and mix. Add to mold on top of other layers and chill.

Unmold when ready to serve.


A Cook's Tour by B'nai B'rith Women: Northern New Jersey Council - First Edition 1960