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Fourth of July Recipes — Berry Jell-O

Posted on Jun 06, 2012

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Fourth of July Recipes — Berry Jell-O
This <b>Fourth of July recipe</b> offers a fun way to capture the spirit of the summer with berries and gelatin, one of those all-American foods that screams summer. Grab some fresh berries, a star-shaped Jell-O mold and some firecrackers for a special holiday picnic in the sun. Makes one 6-cup gelatin mold <b>First Layer</b> 1 tablespoon (1 envelope) 
unflavored gelatin powder 1/4 cup cold water 1 cup boiling water 1/2 cup sugar 1/2 cup fresh blueberries 1/2 cup sliced fresh strawberries <b>Second Layer</b> 2 tablespoons (2 envelopes) unflavored gelatin powder 1/2 cup cold water 1 cup boiling water 1/4 cup sugar 2 cups (1 pint) vanilla ice cream, at room temperature

Step 1

To make the first layer, in a bowl, sprinkle the gelatin over the cold water and allow the gelatin to absorb the water for 2 minutes. Add the boiling water and stir until the gelatin is fully dissolved. Stir in the sugar. Refrigerate until thickened. Arrange the blueberries and strawberries in a pattern on the bottom of a 6-cup mold, then gently spoon the clear gelatin over the top. Refrigerate until the gelatin is set but not firm.

Step 2

Meanwhile, to make the second layer, in a separate bowl, sprinkle the gelatin over the cold water and allow the gelatin to absorb the water for 2 minutes. Add the boiling water and stir until the gelatin is fully dissolved. Add the sugar and stir until dissolved. Stir in the ice cream until the mixture is smooth. Let the mixture cool to room temperature, then spoon into the mold over the berry layer. Refrigerate until firm. Unmold and serve.

Step 3

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Reprinted with permission from <a href="http://www.amazon.com/gp/product/1607741113/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=craftfocom-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1607741113">"Hello, Jell-O!: 50+ Inventive Recipes for Gelatin Treats and Jiggly Sweets"</a> by Victoria Belanger, copyright © 2012. Published by Ten Speed Press, an imprint of the Crown Publishing Group. Photo Credit: Angie Cao.

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