Star Spangled Layered Finger Jello

This patriotic red, white and blue layered finger jello is a refreshing and festive addition of your patriotic holiday celebration or for summer. Finger jello is more stiff than regular jello so can be picked up to eat. It can be cut into smaller sizes or with cookie cutters in addition to squares or small rectangles.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 40

Total Time 7

Servings jello rectangles

Calories 64kcal

Author Toni Dash

Ingredients

1 6-ounce package Berry Blue Jello
1 14-ounce can Sweetened Condensed Milk
1 6-ounce package Cherry Jello
6 1-Tablespoon packets Unflavored Gelatin
Optional: Wilton Edible Stars , patriotic cupcake toppers

Instructions

Prepare a 13 by 9-inch baking dish by spraying with non-stick spray and wipe around the bottom and side of the pan with a paper towel to coat evenly.

Layer 1/Bottom (blue layer):

Dissolve 2 packages unflavored gelatin in 1 cup of cold water. Set aside.
In a small saucepan bring 1 cup of water to a boil; add the Berry Blue Jello. Return to a boil, stirring to dissolve the jello and remove from heat.
Add the gelatin mixture and ½ cup cold water to the saucepan and stir to fully combine and dissolve any solids.
Pour into the prepared pan and place in the refrigerator on a level surface to ensure even layering. Allow to set.

Layer 2 (white jello):

In a small mixing bowl combine ½ cup cold water and 2 packets of gelatin; stir. Set aside.
In a large mixing bowl combine the sweetened condensed milk and 1 cup boiling water. Stir to combine.
Add the gelatin and an additional ½ cup of boiling water. Allow to cool to room temperature (15-20 minute approximately). Note: if this layer is poured onto the first layer prior to cooling it will release some of the jello into the white layer.
Once cooled, pour onto the first layer of blue jello and allow to set in the refrigerator (again on a level surface).

Layer 3/Top (red jello):

Dissolve 2 packages unflavored gelatin in 1 cup of cold water. Set aside.
In a small saucepan bring 1 cup of water to a boil; add the Cherry Jello. Return to a boil, stirring to dissolve the jello and remove from heat.
Add the gelatin mixture and ½ cup cold water to the saucepan and stir to fully combine and dissolve any solids.
Allow to cool to room temperature pour onto the second layer of white jello. Allow to fully set for a few hours or overnight (on a level surface).

Cutting the Layered Finger Jello:

Spray a sharp knife with non-stick spray and cut the jello into squares or rectangles (spraying with non-stick spray allows smooth cutting); 6 horizontal rows each cut evenly into 5 pieces. Use a metal spatula to life jello out of the pan. Sprinkle with edible stars just before serving.
Store any extra jello in the pan, covered with plastic wrap in the refrigerator.

Notes

Be sure the pan with the jello is on a flat in the refrigerator to ensure the layers are straight and even.
Do NOT cover the pan with plastic wrap until it has completely set. Adding plastic wrap over the individual layers will cause condensation as the jello layer cools and will drip on top of the layer.
Before slicing, coat a sharp knife with non-stick spray for easier slicing.
The majority of the total time is for cooling.

Nutrition