Red, White, and Blueberry Jello Cups

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Ingredients

Adjust Servings:
2 cups Pretzels crushed
1/2 cup Butter melted
1/3 cup White Sugar
1 3oz box Raspberry gelatin
3 cups Frozen Raspberries
1 cup Powdered sugar
8 oz Neufchatel
8 oz Whipped topping
1 3oz box Berry blue geletin
2.5 cups Frozen blueberries
1.5 cups Whipped cream
2 cups Boiling water

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Red, White, and Blueberry Jello Cups

These pretty little berry cups brighten up any summer picnic and barbecue!

  • Serves 12
  • Medium

Ingredients

Directions

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Looking for a delightful addition to summer picnics and barbecues? This variation on an old family favorite is both pretty and delicious.  Light and refreshing as a side dish, Red, White & Blue Berry Jello Cups are sweet enough to serve for dessert, too!

I used a dozen (12) half-pint canning jars for individual servings.  And yes, half-pint is one cup.  I prefer the wide-mouth jars because they are simpler to fill, but when making this recipe I also used some pretty jelly canning jars and some recycled jars that were approximately the same size.

USE EXTREME CAUTION when baking in canning jars. I have never run into problems, but some people have. Use individual baking dishes to be safe.

Steps

1
Done

Layer One

Crush the pretzels. My sister-in-law uses a nut grinder, but you can also smash them with a rolling pin, or pulse them in a blender or food processor. Add the melted butter and sugar and mix well. Divide equally (approximately 1/4 cup in each jar. Press firmly and arrange on a cookie sheet. Place in the oven and bake at 350 degrees (Fahrenheit) for 7 minutes. Allow to cool completely.

2
Done

Layer Two

When the pretzel crust has completely cooled, dissolve raspberry gelatin in 1 cup boiling water. Add frozen raspberries and stir. Allow to cool and set slightly then spoon into jars (approximately 1/4 cup per jar). Place in refrigerator to chill while you prepare the next layer. * Tip: wipe excess jello or cream from the sides with a wet paper towel to keep the layers clean.

3
Done

LAYER THREE

Whip powdered sugar and cream cheese until smooth and then fold in the cool whip. Pull jars out of the refrigerator, and carefully spoon the cream cheese mixture over the raspberry layer. *Make sure to leave enough room for the next layer, you may have extra. Smooth the layer with a rubber spatula or spoon. Refrigerate and allow to set while you prepare the next layer.

4
Done

LAYER FOUR

Dissolve berry blue gelatin in boiling water, then add frozen blueberries and stir. Allow to cool and set slightly (this will be very quick) then spoon into jars (approximately 1/4 cup per jar). Place in refrigerator until ready to serve.

Serve topped with 2 Tablespoons of whipped cream.

Babs

I love gelato, asparagus, and my basset hound, Fred. I'd rather be reading than cooking, so I'm always looking for ways to make things easier in the kitchen.

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