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Summer is the season of patriotic holidays. This gelatin dessert is a great finish to a Memorial Day, Flag Day, Independence Day or Labor Day picnic (if you’re able to keep it refrigerated until serving time, that is).
Patriotic Mold
Blue Layer
1 package (3-oz.) Jell-O Berry Blue gelatin
¼ cup sugar
1 cup boiling water
½ cup cold water
1 ½ cups fresh, frozen or drained canned blueberries
Red Layer
1 package (3-oz.) strawberry gelatin
1½ cups boiling water
1 package (10 oz.) frozen strawberries
White Layer
1 package (3 oz.) lemon gelatin
1 cup boiling water
1 pint vanilla ice cream, slightly softened
Dissolve Berry Blue gelatin and sugar in 1 cup boiling water. Add ½ cup cold water; chill until thickened. Stir in blueberries.
Dissolve strawberry gelatin in 1½ cups boiling water. Add frozen strawberries. Stir gently until fruit thaws and separates. Chill until thickened. Pour into an 8-cup mold (star-shaped, if desired), a 9-cup Bundt pan, or straight-sided saucepan. Chill until set, but not firm.
Dissolve lemon gelatin in 1 cup boiling water. Blend in ice cream, beating until smooth. Chill until thickened. Spoon over strawberry mixture in mold. Chill until set, but not firm.
Spoon blue gelatin over lemon ice cream mixture in mold. Chill until firm, or overnight. Unmold. Makes about 8 cups or 12 to 14 servings.
Note: Instead of unmolding the gelatin, I prepare it in a clear glass bowl to display the layers without having to deal with unmolding. This also enables it to travel more easily than if you unmold it.
Since the blue layer takes the longest to thicken, it needs to be prepared first so it can thicken while the other two layers are being prepared.
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