Red, White and Blueberry Jello Bundt
Description
You had me at Jello. I wasn’t always a fan of Jello, but lately I’ve found that it’s actually a favorite side dish of mine! It counts as a fruit or a dessert (or vegetable if you’re into that 🤔), travels well, and is consistently a crowd pleaser. Try out this awesome layered Red, White and Blueberry Jello bundt for July 4th!
Scale
Ingredients
For Cherry layer
- 3/4 cup boiling water
- 3 oz. box cherry gelatin
- 1/2 cup sour cream
For Raspberry layer
- 1 1/2 cups boiling water
- 3 oz. box raspberry gelatin
- 1 cup sour cream
For strawberry layer:
- 1 1/2 cups boiling water
- 3 oz. box strawberry gelatin
- 1 cup sour cream
Instructions
- Spray bundt pan with cooking spray.
- For the first layer: Add ¾ cup boiling water to the gelatin mix in a medium bowl. Stir 2 minutes until completely dissolved. Refrigerate for 20 minutes to cool.
- Whisk in ½ cup sour cream. Refrigerate 30 minutes until thickened but not set. Meanwhile, add 1 ½ cups boiling water to the raspberry gelatin mix; stir 2 minutes until completely dissolved. Chill 25 minutes to cool.
- Whisk in 1 cup sour cream. Gently spoon or pour over the first layer in the mold. Chill 30 minutes, until thickened but not set.
- Add 1 ½ cups boiling water to the third gelatin mix; stir 2 minutes, until completely dissolved. Chill 25 minutes. Whisk in 1 cup sour cream. Gently spoon or pour over the second layer in mold.
- Refrigerate 6 hours, until firm.
- When ready to serve, fill your sink with hot water. Set the bundt pan in the water for about 5 seconds and remove. Put your serving plate upside down over the top of the bundt pan and flip. The jello mold should release from the pan and be right side up on your serving dish. Garnish with blueberries and serve with whipped cream!
- ProTip: For a Smokey twist, smoke your berries, and use smoked simple syrup in your cream!
