Red, White, and Blue

The fourth is two days away and we have a little family tradition.
Fajitas on the grill, homemade vanilla ice cream cranked by all who want to partake, and "flag" Jell-O™.

Ahhh, the nightmare that has turned out to be.

Here was my try from 2006.

2007 was worse. We tried to fix it with Cool Whip™ and blueberries. No workie.

So, this year, I Googled® and found a recipe. Older and wiser from my past failed Jell-O™ experiences, I decided I needed to first make a prototype Jell-O™ flag. This recipe and method resulted in a much better product. I followed the recipe exactly. Sprayed that mold like crazy and dipped it in warm water for 7 seconds (by the 1 Mississippi, 2 Mississippi, 3 Mississippi method of counting seconds). Had I gone 8, perhaps that little corner wouldn't have needed repair. Or, then again, had I gone 8 perhaps the whole thing would have melted. The agony of creating the proper Jell-O™ Flag. Oh, and by the way, it was delicious. Loved the middle layer.

Here's the recipe followed by the photo of the prototype. I must find a lovely red platter to put it on for our meal on the 4th rather than the old baking sheet I used last night.

And, if you need a Jell-O™ flag mold, go here although I got mine free at Cub Foods during a promo event.

Red, White, and Blue Jello™ Flag

1 quart boiling water, divided
2 (3 ounce) packages Jell-O™ brand berry blue gelatin mix
2 (3 ounces) packages Jell-O™ brand gelatin powder, any red flavor (I chose cherry)
3 cups ice cold water, divided
1 (3 ounce) package lemon Jell-O™ gelatin
1 (8 ounce) container Cool Whip Topping™, thawed (remember to put it in the fridge part the night before)

1.ADD 1-1/2 cups boiling water to dry berry blue gelatin mix in medium bowl; stir at least 2 minutes until gelatin is dissolved. Dissolve dry red gelatin mix in 1-1/2 cups boiling water in separate bowl. Stir 1-1/2 cups ice cold water into dissolved gelatin in each bowl.

2.SPRAY 10-cup flag mold with cooking spray; place on baking sheet. Pour red gelatin into mold. Refrigerate 45 minutes until set but not firm (gelatin should stick to finger when touched and should mound). Meanwhile, refrigerate berry blue gelatin in bowl for 45 minutes.

3.MEANWHILE, stir remaining 1 cup boiling water into dry lemon gelatin mix in bowl at least 2 minutes until dissolved. Refrigerate 25 minutes or until slightly thickened (consistency of unbeaten egg whites), stirring occasionally. Stir in whipped topping with wire whisk. Gently spread over red gelatin in mold. Refrigerate 10 minutes or until set but not firm. Gently spoon thickened berry blue gelatin over lemon gelatin mixture in mold.

4.REFRIGERATE 4 hours or overnight until firm. Unmold.