Jello is gluten free and enables you to make a very festive gluten free fourth of July jello dessert recipe. While I do not usually post any gelatin desserts, these are so adorable, I couldn’t resist. I just loved the red, white, and blue colors. You can create all sorts of fun things with this recipe: use different fruit, add fruit to the jello, tilt the glass while it’s chilling to create angled jello layers, and add vodka. I hope you all have a fun and safe 4th of July!
Gluten Free Red White and Blue Jello
A festive gluten free 4th of July dessert made with jello, homemade sweetened whipped cream, and fresh fruit for a true red, white, and blue theme.
- In a glass measuring cup (or bowl), microwave on high a little over 3/4 water; add the blueberry Jell-O and stir for about 90 seconds or until it is completely dissolved. Into four 8 - 10 ounce glasses, pour 1/4 cup of Jell-O. Refrigerate for at least 50 - 60 minutes or until firm.
- While the blue layer is setting, scoop some into each glass, atop the blue Jell-O. Make the height of the whipped cream about as high as the blue Jell-O. Clean the sides of the glass with a moistened paper towel or tea towel and refrigerate the glasses once again.
- In a clean glass measuring cup (or bowl), microwave on high a little over 3/4 water; add the cherry or strawberry Jell-O and stir for about 90 seconds or until it is completely dissolved. Place it in the refrigerator to cool for about 25 minutes. Divide the Jell-O among the four glasses, atop the whipped cream. Refrigerate for about 30 minutes or until firm.
- Right before you are ready to serve this dessert, top with additional whipped cream, sliced strawberries and blueberries.
As an option, you can use larger glasses or bowls and add blueberries to the blue Jell-O once it is cooled and strawberry slices to the red Jell-O.
To substitute some of the water for alcohol such as vodka, use 1/2 cup of water instead of 2/3 in each of the jello flavors and add 1/4 cup vodka to each of the powders prior to adding the boiling water.
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