Patriotic Layered Jello Salad

4.67 from 3 votes

This Patriotic Layered Jello Salad features sweet raspberry and blueberry layers with a smooth, creamy vanilla center. Made with simple ingredients, it's a colorful dessert that's perfect for summer celebrations.

Prep Time6

Total Time6

Course: Dessert, No-Bake Dessert

Cuisine: American

Keyword: layered jello salad, patriotic jello salad

Servings: servings

Calories: 200kcal

Author: Jessica & Nellie

Ingredients

Raspberry Layer

6 oz pkg. raspberry Jello
2 cups boiling water
12 oz. frozen raspberries

Creamy Vanilla Layer

2 cups whipping cream
1 cup sugar
2 packets of Knox unflavored gelatin
¼ cup cold water
16 oz. sour cream or plain yogurt
2 TBSP vanilla extract

Blueberry Layer

3 oz. pkg. Berry Blue Jello
2 cups boiling water
21 oz. can blueberry pie filling

Instructions

Raspberry Layer: Mix raspberry Jello with boiling water for 1-2 minutes or until the jello is completely dissolved. Add the frozen raspberries and stir to combine. Pour into a 9X13 dish. Refrigerate until completely set (1-2 hours).
Creamy Vanilla Layer: In a small bowl, stir the unflavored gelatin into the cold water. Set aside.
In a saucepan over medium heat, mix the cream and sugar together for about 3-4 minutes until the mixture is hot. Add the unflavored gelatin/water mixture and continue to stir the mixture for about 2 more minutes.
Remove from heat and add the sour cream and vanilla extract. Whisk the mixture until completely smooth. Pour this layer very gently on top of the set raspberry layer. Refrigerate until firm (1-2 hours).
Blueberry Layer: Add the blue jello to the boiling water and mix for about 1-2 minutes or until the jello is completely dissolved. Add the blueberry pie filling to the jello and mix until well combined. Pour on top of the creamy layer and refrigerate until completely set, about 1-2 hours.
Slice the layered jello into squares and serve. Enjoy!

Video

Notes

For the best flavor and texture, store the dessert covered in the refrigerator for up to 4–5 days.

Freezing is not recommended. The gelatin layers can become watery or rubbery after thawing, and the creamy vanilla layer may separate and develop a grainy texture.

Nutrition