Red White and Blue Jell-O Mold

This is a show-stopper for a Fourth of July picnic. Make it the day before so it fully sets up. The recipe calls for using an oblong baking dish, but alternatively you can use a decorative Jell-O mold if you want to really show it off. Refer to the instructions in the misc. section of this book for unmolding gelatin, if you use a decorative mold.

BLUE LAYER:
2 sm pkgs blueberry, grape, or cherry Jell-O
1 1/2 cups boiling water
1 cup frozen blueberries, thawed, reserving 1/2 cup juice

WHITE LAYER:
2 sm pkgs lemon Jell-O
3 cups boiling water
3 oz cream cheese, softened
1/2 pint sour cream

RED LAYER:
2 sm pkgs cherry Jell-O
1 1/2 cups boiling water
1 (20 oz) can crushed pineapple, do not drain

Blue Layer:
Dissolve Jell-O in hot water. Add 1/2 cup blueberry juice and blueberries. Pour into a 9x13" oblong glass baking dish. Chill until set. Meanwhile, prepare the next layer.

White Layer:
Dissolve Jell-O in hot water. Beat cream cheese and sour cream together. Slowly add the Jell-O mixture, beating to keep it creamy. Carefully pour this over the first layer as instructed below*. Chill until set. Meanwhile, prepare the red layer.

Red Layer:
Dissolve Jell-O in water. Add pineapple and juice. Carefully pour this mixture over the second (white) layer when it has set, using the technique described below. Chill the entire Jell-O salad overnight, until firmly set.


*Hold a big spoon over the set Jell-O in the pan, and pour the Jell-O slowly into the spoon allowing it to spill gently over the previously set layer. This will keep this mixture from entering into the previous layer.