Red, White and Blue Jello Firecrackers
You can make a batch of these little red, white and blue firecracker jello cups for your next patriotic holiday. You can add fruit to make the jello look like it has confetti in it or leave the jello plain. You can use a dairy jello layer for the white layer or you can use coconut milk. All three have a red jello layer and a blue jello layer, made from packaged jello mixes.
You will need:
3 oz raspberry or strawberry jello
3 oz blue berry jello
@20 maraschino cherries with stems
If you want to add fruit to your cups, you will need:
3/4 cup blended fresh strawberries
3/4 cup blended fresh strawberries
3/4 cup blended fresh blueberries
You can make the white jello mix in two different ways.
You can make the white jello mix in two different ways.
For the dairy-based white layer:
3/4 cup sour cream
2 tbs sweetened condensed milk
5 oz heavy whipping cream
1 oz milk
1 tsp vanilla
1 envelope Knox unflavored gelatin
3/4 cup sour cream
2 tbs sweetened condensed milk
5 oz heavy whipping cream
1 oz milk
1 tsp vanilla
1 envelope Knox unflavored gelatin
For the coconut-based white layer:
1 cup coconut milk
2 packets of Knox gelatin
1/2 cup sugar
To make the cups:
1. Mix blue jello just as it says on the box, with 1 cup of boiling water. Mix well. Add in 1 cup cold water. If you are adding fruit, blend blueberries and stir through the jello. Pour in to cups 1/3 up the cups and refrigerate until it sets.
2. Make white jello. For the dairy based white jello, mix cold milk with gelatin. Let it set for a minute then microwave it for about about 30 sec. or until it melts. In a separate bowl, mix sour cream, sweetened condensed milk and whipping cream with a mixer. Pour gelatin slowly into the mixture while you continue mixing. Pour white jello to 2/3 up the cups as fast as possible. Refrigerate until it sets.
For the coconut based white jello, add 1 cup of water and 1 cup coconut milk to a saucepan and sprinkle the Knox unflavored gelatin over it. Turn on the heat to low and stir well, cooking on low until the gelatin is fully dissolved. Add the sugar and stir until dissolved. Remove from heat.Allow to cool several minutes and then add 1 cup of cold water. Let cool a bit before you add it to the cups because if it is too hot it will start mixing with the blue layer.
Transfer to fridge and allow to completely cool and set.
1/2 cup sugar
To make the cups:
1. Mix blue jello just as it says on the box, with 1 cup of boiling water. Mix well. Add in 1 cup cold water. If you are adding fruit, blend blueberries and stir through the jello. Pour in to cups 1/3 up the cups and refrigerate until it sets.
2. Make white jello. For the dairy based white jello, mix cold milk with gelatin. Let it set for a minute then microwave it for about about 30 sec. or until it melts. In a separate bowl, mix sour cream, sweetened condensed milk and whipping cream with a mixer. Pour gelatin slowly into the mixture while you continue mixing. Pour white jello to 2/3 up the cups as fast as possible. Refrigerate until it sets.
For the coconut based white jello, add 1 cup of water and 1 cup coconut milk to a saucepan and sprinkle the Knox unflavored gelatin over it. Turn on the heat to low and stir well, cooking on low until the gelatin is fully dissolved. Add the sugar and stir until dissolved. Remove from heat.Allow to cool several minutes and then add 1 cup of cold water. Let cool a bit before you add it to the cups because if it is too hot it will start mixing with the blue layer.
Transfer to fridge and allow to completely cool and set.
3. Mix red jello just as it says on the box, with 1 cup of boiling water. Mix well. Add in 1 cup cold water. If you are adding fruit, blend strawberries and stir through the jello. Pour in to cups to top off the cups and refrigerate until it sets.
4. Insert maraschino cherries. Press cherries into the jello, leaving the stem stick out to form the firecracker's fuse. Serve.
Any uneaten cups can be topped with lids and stored in the refrigerator.
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