It’s become somewhat of a tradition in the Bergman home to celebrate the 4th of July with a good old-fashioned serving of Jello. It all began last 4th when a good friend of ours brought a HUGE, and I mean bucket sized, bowl of layered jello trifle to our 4th of July party. Layers of blueberry jello, raspberry, and homemade whipped cream all jiggly and humorous came strolling into the party that day and we were hooked.
Jason and I ate it by the bowls full and finished off the rest the next day for lunch. It’s amazing how nostalgic Jello can be. It always reminds me of my Grandma who makes every sort of sweet and (sadly) savory jello known to man. So chock full-o-nuts and fruit you would be hard pressed to find the jello. My jello tastes are a bit more simple however. I like the blue stuff, and the red, and ALWAYS served with homemade whipped cream.
So this 4th of July I’m making a simple three layer jello salad, no nuts, no fruit, just real simple and real good. Does your family celebrate the 4th of July with Jello? What’s your favorite flavor?
photos by Leah Bergman
3 Layer Jello – adapted from Grandma Elaine
Makes a 9×13 dish
1- 6oz package Blueberry Jello
1- 6oz package Cherry Jello
2 pkg Knox gelatin
2 cups whole milk
2 tsp vanilla extract
2 cups sugar
1 cup sour cream
Blueberry Jello Layer
In a bowl, dissolve Blueberry Jello package in 2 cups boiling water mixing well. Add 1 cup cold water and stir. Allow to cool slightly and add to 9×13″ dish. Refrigerate 2 hours or until firm.
Milk Jello Layer
In a bowl, dissolve Knox gelatin packages in 1 cup cold water. In a small sauce pan combine milk, and sugar. Bring to a simmer. Remove from the stove and stir in sour cream and vanilla. Stir until well combined and add to gelatin mixture. Mix until well combined and allow to cool before adding on top of the blueberry layer. Refrigerate 2 hours or until firm.
Cherry Jello Layer
In a bowl, dissolve Cherry Jello package in 2 cups boiling water mixing well. Add 1 cup cold water and stir. Allow to cool slightly and add-on top of the milk layer. Refrigerate 2 hours or until firm.
Note: Make sure all layers are set before adding next layer. Also, make sure to cool jello before adding it to previous layer. This will result in a nice layered effect!
2 ounces sugar
Few dashes vanilla