Uncle Sam wants YOU to make this JELL-O mold for the patriotic holidays! (Just kidding; we can't speak for him. But surely your real family will like it.)
What You Need
Original recipe yields 12 servings
2 pkg. (3 oz. each) JELL-O Berry Blue Flavor Gelatin
2 pkg. (3 oz. each) JELL-O Gelatin, any red flavor
3 cups boiling water, divided
2 cups cold water, divided
1 cup thawed COOL WHIP Whipped Topping
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Let's Make It
Place each flavor gelatin mix in separate medium bowl. Add 1-1/2 cups boiling water to gelatin in each bowl; stir 2 min. until completely dissolved. Stir 1 cup cold water into gelatin in each bowl.
Spray Uncle Sam's Mold with cooking spray; place on baking sheet. Pour blue gelatin into side of mold with stars; pour red gelatin into remaining side with stripes.
Refrigerate 6 hours until firm. Unmold. Decorate with COOL WHIP as desired.
How to Unmold Gelatin
Dip knife in warm water, then run knife around edge of gelatin to loosen. Dip mold in warm water, just to rim, for 15 seconds. Lift from water and gently pull gelatin from edge of mold with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate and shake to loosen gelatin. Gently remove mold.
How to Garnish with COOL WHIP
Spoon whipped topping into small resealable plastic food bag; seal bag. Carefully snip one small corner from bottom of bag with scissors. Holding top of bag, pipe whipped topping from bag onto mold in desired designs, such as stars and stripes.
Prepare using JELL-O Sugar Free Gelatin and COOL WHIP LITE or FREE Whipped Topping.
Calories From Fat
% Daily Value*
Total Fat 1g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 12 servings, 1/2 cup each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.