Someday, I will be ahead of the game, and post a holiday recipe BEFORE the holiday is over.
In the meantime, though, here's a great recipe to add to your collection for next year!!
I love Jello salads, as I've stated many times before, and I also LOVE the 4th of July!!
So when I see a red, white and blue jello recipe, I'm all over it!!
This was super simply to make, and really yummy!
The yogurt in the middle layer may seem strange, but you can't really taste it. It just helps to make a really nice, creamy layer, which compliments the jello layers perfectly!
I hope you try it out!!
1 (3 oz.) pkg. blue Jello
1 (3 oz.) pkg. red Jello
1 envelope Knox gelatin
1 cup vanilla Greek Yogurt
-Make sure to allow the white layer, and red layer to come to room temperature before adding them to the other layers. Otherwise they could melt through the previous layer, which is not beautiful!
-When pouring the white layer onto the blue layer, or the red layer onto the white layer, be careful to pour slowly, so that you don't make a whole into the next layer. Again, not pretty!
In a medium bowl, mix blue jello with 1 cup boiling water. Stir until gelatin is dissolved. Add 1/2 cup ice and stir until melted. Pour into serving dish. Chill until completely set.
Place Knox gelatin in a small bowl. Add 1/4 cup cold water, and stir lightly; set aside.
Place yogurt in a large bowl. Add 1/2 cup boiling water and mix with a hand mixer until well combined. Add Know gelatin mixture and mix well. Let stand until mixture reaches room temperature, stirring occasionally. Pour slowly and gently over blue layer in serving bowl. Chill until completely set.
In a medium bowl, mix red jello with 1 cup boiling water. Stir until gelatin is dissolved. Add 1/2 cup ice and stir until melted. Let stand until mixture reaches room temperature, stirring occasionally. Pour slowly and gently over white layer in serving bowl. Chill until completely set, preferably over night.
-You could definitely use other colors of jello and make it for different holidays and occasions, as well.