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Red, White 'n' Blue Salad Recipe

Red, White 'n' Blue Salad Recipe

Our striking "flag" salad drew plenty of attention at our Independence Day party. The shimmering stripes are formed with distinctive gelatin layers. It makes you want to salute before spooning some up! —Laurie Neverman, Green Bay, Wisconsin
TOTAL TIME: Prep: 30 min. + chilling YIELD:16 servings


  • 1 package (3 ounces) berry blue gelatin
  • 2 cups boiling water, divided
  • 2-1/2 cups cold water, divided
  • 1 cup fresh blueberries
  • 1 envelope unflavored gelatin
  • 1 cup heavy whipping cream
  • 6 tablespoons sugar
  • 2 cups (16 ounces) sour cream
  • 1 teaspoon vanilla extract
  • 1 package (3 ounces) raspberry gelatin
  • 1 cup fresh raspberries
  • Whipped topping and additional berries, optional


  • 1. Dissolve berry blue gelatin in 1 cup boiling water; stir in 1 cup cold water. Add blueberries. Pour into a 3-qt. serving bowl. Refrigerate until firm, about 1 hour.
  • 2. In a saucepan, sprinkle unflavored gelatin over 1/2 cup cold water; let stand for 1 minute. Add cream and sugar; cook and stir over low heat until dissolved. Cool to room temperature. Whisk in sour cream and vanilla. Spoon over blue layer. Refrigerate until firm.
  • 3. Dissolve raspberry gelatin in remaining hot water; stir in remaining cold water. Add raspberries. Spoon over cream layer. Chill until set. Top with whipped topping and berries if desired. Yield: 16 servings.

Nutritional Facts

1 serving: 179 calories, 11g fat (7g saturated fat), 40mg cholesterol, 46mg sodium, 18g carbohydrate (16g sugars, 1g fiber), 3g protein

Reviews for Red, White 'n' Blue Salad

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Reviewed Jun. 22, 2015

"Came together easily and everyone loved it. A cut above the typical gelatin salad with the added fresh fruit."

Reviewed May. 28, 2015

"This recipe is always requested for the holidays. It is wonderful. I don't eat gelatin salads except for this one. This dish is a family favorite."

Reviewed Aug. 30, 2014

"This is one of the best jello's I have made. Even my husband liked it and he does not even like jello. Great mix of fruit and flavor!"

Reviewed Jul. 5, 2014

"This tasted good, but I had trouble with the white layer. I followed the directions to a T but it didn't set up properly. Even after a night in the fridge it was still not quite set. Disappointing, but I will try again.. would be nice in red and green for Christmas."

Reviewed Jul. 30, 2013

"This jello salad was both delicious and impressive! We used strawberries instead of raspberries and it turned out fabulous!"

Reviewed Jul. 1, 2013

"Really enjoyed making and serving this dish. So pretty and patriotic in the trifle dish! Refreshing, fun and different. A keeper!"

Reviewed Jun. 30, 2013

"This is a great go-to recipe when you need something to bring along. I've always gotten rave reviews; the middle layer is especially delicious. This is a fun recipe to switch up for any occasion, St. Patricks Day, etc. I just try not to mix gelatin types, citrus, berry, etc."

Reviewed Jun. 17, 2013

"I have made this for the Fourth of July ever since the recipe came out in TOH originally. I use a 9 x 13 glass Pyrex dish, which makes the layers very thin, but it's easier to transport and serve. I like to use a few more berries than indicated."

Reviewed May. 28, 2013 Edited Jan. 22, 2016

"This is SO-o good ! Have made it a few times. Each layer has its own flavor and all good. Mine seem to take longer to set. ?"

Reviewed Jul. 21, 2012

"My family absolutely loved this! Instead of 2 cups sour cream; I used 1 cup plain greek yogurt and 1 cup sour was still delicious."

Reviewed Feb. 1, 2012

"This was a HUGE hit at 2 parties I attended over the summer. Not a single bit of it left. I had to subsitute the raspberry for strawberry and it was fabulous all the same"

Reviewed Aug. 11, 2011

"I've been making this recipe for years. It was in a TOH cookbook my aunt gave me back in 1997. It is always a festive hit. Tip - Do not use fat free sour cream. I tried once and the middle layer would not set up."

Reviewed Dec. 14, 2010

"This is a delicious salad, however if you want the layers to be as thick as the picture shows you need to double the recipe otherwise they are about 1/2 inch thick layers and does not fill the bowl as shown. It is delicious though...I have also made the mistake of using just whipping cream and not the "heavy" whipping cream and it still jelled and worked fine...I have made this recipe for christmas doing Red, White, and Red and it was still delicious...could of done Red, White and Green, however I just don't care for Lime make it and enjoy it...many, many compliments, absolutely delicious! Also make sure your layers are very firm before doing the next layer or they will run together, time consuming but worth it the time for this salad, or dessert! Delicious!!"

Reviewed Jul. 9, 2010

"I made for family on the 4th and everyone loved it. It was very light and refreshing on a hot day. I will definitely make it again."

Reviewed Jun. 4, 2010

"I make this every year for the 4th of July family picnic-wouldn't dare show up without it! Last year, raspberries were really expensive, so I substituted strawberries and strawberry gelatin. I've also made just the white mixture and layered it with fruit into individual parfait cups."

Reviewed Jun. 1, 2010

"i made this for a picnic and i can't begin to tell you how much everybody loved it. i'm not a very good cook, but it's very easy to make, just be sure to allow plenty of time for cooling between layers. it tastes as fantastic as it looks!"

Reviewed Jul. 5, 2009

"Make sure to let the raspberry jello cool a little (15-20 minutes) before spooning over cream layer. I had a few white spots in the raspberry layer because the jello was too hot. Still pretty and great tasting!"

Reviewed Jun. 3, 2009 Edited Jan. 22, 2016

"I made this for a July 4th celebration and it looked just like the photo and was delicious. I'll definately make again."

Reviewed May. 25, 2009 Edited Jan. 22, 2016

"I have made this several times and it is very good. I do cut the white layer in half as my family likes it better that way."

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