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Patriotic Gelatin Salad Recipe

Patriotic Gelatin Salad Recipe photo by Taste of Home

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Almost as spectacular as the fireworks, this lovely salad makes quite a "bang" at our July Fourth meal. It's exciting to serve, and our guests loved the cool fruity and creamy layers. This salad really added to my patriotic theme.—Sue Gronholz, Beaver Dam, Wisconsin

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Patriotic Gelatin Salad Recipe

Prep: 20 min. + chilling

Yield: 16 Servings

20 20

Ingredients

2 packages (3 ounces each) berry blue gelatin
2 packages (3 ounces each) strawberry gelatin
4 cups boiling water, divided
2-1/2 cups cold water, divided
2 envelopes unflavored gelatin
2 cups milk
1 cup sugar
2 cups (16 ounces) sour cream
2 teaspoons vanilla extract

Directions

In four separate bowls, dissolve each package of gelatin in 1 cup boiling water. Add 1/2 cup cold water to each and stir. Pour one bowl of blue gelatin into a 10-in. fluted tube pan coated with cooking spray; chill until almost set, about 30 minutes.
Set other three bowls of gelatin aside at room temperature. Soften unflavored gelatin in remaining cold water; let stand 5 minutes.
Heat milk in a saucepan over medium heat just below boiling. Stir in softened gelatin and sugar until sugar is dissolved. Remove from heat; stir in sour cream and vanilla until smooth. When blue gelatin in pan in almost set, carefully spoon 1-1/2 cups sour cream mixture over it. Chill until almost set, about 30 minutes.
Carefully spoon one bowl of strawberry gelatin over cream layer. Chill until almost set. Carefully spoon 1-1/2 cups cream mixture over the strawberry layer. Chill until almost set. Repeat, adding layers of blue gelatin, cream mixture and strawberry gelatin, chilling in between each. Chill several hours or overnight. Yield: 16 servings.

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Editor's Note: This recipe takes time to prepare since each layer must be set before the next layer is added.

Nutritional Facts 1 piece (prepared with sugar-free gelatins, sugar substitute, fat-free milk and reduced-fat sour cream) equals 69 calories, 3 g fat (2 g saturated fat), 11 mg cholesterol, 84 mg sodium, 5 g carbohydrate, 0 fiber, 5 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Originally published as Patriotic Gelatin Salad in Taste of Home June/July 1994, p35

Sticky Gelatin

Gelatin always sticks to the bottom or sides of the bowl when I prepare it. So I put the dry mix in a bowl and add just enough cold water to dampen it. Then I pour in the boiling water and stir. The gelatin doesn't stick and still sets to the right consistency. —Bertha Duncum, Cameron, Texas

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Patriotic Gelatin Salad

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Reviewed on Jul. 06, 2012 by nancepants

It was very delicious and showy. I made it for the 4th of July pig roast and everyone loved it. Didn't start it until the morning of but it set up beautifully and ready to eat by 5:00. I did substitute 8 ounces cream cheese for one cup of sour cream and it turned out great. Each layer set up nice and fairly quickly. Put blueberries, raspberries and black raspberries in the middle. Lot of fun to made and I plan on using different flavors for different seasons.

Reviewed on Jun. 03, 2012 by kshea

Showy! Made this for years, everyone likes.

Reviewed on Jul. 03, 2011 by Dyna3327

I used 1/2cup water to soften the 2 packs of gelatin as directed. Then I added 1 cup boiling water to 1 can of sweetend condensed milk and a 1/2 cup vanilla yogurt. The white mixture was much more smooth. The first time I tried to sub light vanilla yogurt for the sour cream and follow the rest of the directions and it was really heavy and granular - dont do it.

Reviewed on Apr. 14, 2011 by Elizabeth0085

This is a really yummy gelatin salad. It is a little time consuming, but worth the effort. I like the fact that the ingredients are simple!

Reviewed on Jul. 01, 2010 by mrsoak

It came out exactly as pictured. The children were especially impressed. Looked great on my table.

Reviewed on Jul. 01, 2010 by poohntiggerz

My 6 year old daughter helps me with this. We even change the colors for different holidays.

Reviewed on Jun. 17, 2010 by Ryanndy

It wouldn't be Fourth of July at our house without this recipe. It's a HUGE fan favorite! It is time consuming to make but SO worth it!!

Reviewed on Dec. 31, 2008 by mrs_h

This is a great alternative to high fat desserts. Make sure the top layer is not the white one. It is not as firm as the others and will sort of "melt" when you invert it. Just a little tip from experience...

Reviewed on Jul. 10, 2008 by mccraj

I fixed this recipe for our family dinner on Sunday after the fourth. My family went crazy over it! I had been to a dinner on the fourth and someone brought a similar salad--one difference was using cream cheese instead of sour cream. I used cream cheese in the recipe and would do it again. It does take quite awhile to make but isn't hard, just time consuming.

Reviewed on Jul. 10, 2008 by devotedheart

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