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RED, WHITE AND BLUE FOURTH-OF-JULY JELLO
-
2 (3 oz.) pkg. blackberry
Jell-O
- 1 can blueberry pie filling
- 1 (3 oz.) pkg. lemon Jell-O
- 1 (8 oz.) pkg. cream cheese
- 1 (6 oz.) Cool Whip
- 2 (3 oz.) pkg. strawberry
Jell-O
- 1 box frozen strawberries
- Make blackberry Jell-O with 3 cups water instead of 4;
stir in pie filling.
- Pour in deep, rectangular pan; cool
until firmly set.
- Add 1 cup boiling water to lemon Jell-O;
beat this into the cream cheese.
- Cool mixture to room
temperature; then fold in Cool Whip.
- Pour mixture on top
of blackberry Jell-O layer; cool until firmly set.
- Make
strawberry Jell-O with 3 cups water instead of 4; stir in
frozen strawberries.
- Cool until room temperature; then pour
this mixture on top of cream cheese layer; cool until firmly
set.
Cut into squares to serve.
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