4th of July Jello Salad Recipe
We’ve all heard of Caesar salads, chef salads and even egg salads. But a Jello salad? Popular in the 60’s, Moms Who Think is bringing this recipe back with a variation that’s perfect for the 4th of July.
This cool, refreshing treat is traditionally made with gelatin and fruit. Other ingredients that could be added include cottage cheese, cream cheese, marshmallows, nuts or pretzels. Because it has many elements, it tends to appear as speckled bits of color against a gelatin background hence the name ‘salad’.
The name Jello comes from the brand name Jell-O as this is a company commonly associated with gelatin products. Its origins can be traced back to a dish called Perfection Salad which was created by Mrs. John E. Cook of New Castle, PA. The dish went on to win third price in a Better Homes and Garden recipe contest.
It is no surprise the dish caught on so quickly as it is simple and inexpensive to make. Just prepare the gelatin, mix with the desired ingredients and chill in a mold so it takes on the shape you would like it to appear in.
Jello salads can also be customized to feature colors that make it perfect for certain holidays and occasions. We chose a red, white and blue color combination that is great for patriotic holidays.
The deep crimson color of the raspberry gelatin, the creamy white mixture of cream cheese and vanilla and the dark cerulean of the blueberries make this truly an eye-catching patriotic dessert that tastes as good as it looks.
Not only reserved for the 4th of July, this dessert makes an impressive statement on any national holiday, like Memorial Day or Labor Day.
So, the next time you are invited to a function, why not whip up a jello salad? It’s easy to make, fun to eat and sure to fit any occasion. Bon appetit!
2 packages raspberry gelatin powder
2 cups boiling water
1 packet plain gelatin powder
1 cup cold water
1 cup half and half
1 cup sugar
8 ounces cream cheese
1 teaspoon vanilla extract
1 1/2 cups blueberries (canned)
1. Dissolve 1 package raspberry gelatin in boiling water. Pour into 9 x 13 x 2-inch pan. Chill until firm.
2. Combine packet of unflavored gelatin with cold water; set aside.
3. Mix half and half with sugar in a saucepan; bring to a boil. Remove from heat.
4. Add softened cream cheese to the half and half mixture, beat until very smooth.
5. Add vanilla extract and unflavored gelatin mixture to the cream cheese mixture. Stir until gelatin is dissolved.
6. Cool, and then pour over the chilled layer. Chill until firm.
7. Drain blueberry juice into a small bowl, set aside the blueberries. Add enough water to blueberry juice to make 2 cups liquid.
8. Bring the blueberry juice to a boil. Add remaining raspberry gelatin package; stir until dissolved. Cool this mixture then stir in blueberries.
9. Pour this mixture over cheese layer and chill until firm. Decorate with sliced strawberries and a few reserved blueberries if desired.