Flag Jello

This is the recipe for the flag Jello that we have every year on the Fourth of July.  It's also known as Seven Layer Jello Salad and is my Aunt Bev's recipe. 

Let me tell you a bit about my aunt...she can cook.  And, she has a sweet tooth, just like me (or should I say I have one just like she does?)  And the funny thing about it is?  We have no genes in common, since she's married to my mom's brother, but we are a lot alike.  I admire her and I feel all 'homey' when I'm around her and my uncle.  They have always been very special to my brother and sister and me.  I just wish I could spend more time with them, but we live 500+ miles away from one another.  :(

This recipe is time consuming, but not difficult.  It's cool and refreshing for summer, and sweet enough without being too filling.

In the original recipe, it's all colorful because it calls for 4 different flavors of Jello.  But, for Independence Day, I use 2 boxes of Berry Blue and 2 boxes of Strawberry.  Here is my version of the recipe, but you can make it as colorful as you want by using whatever flavors float your boat (she uses lime, lemon, orange, and cherry and I highly recommend those flavors!)

Flag Jello (aka 7 Layer Jello Salad)
2 small boxes Berry Blue Jello
2 small boxes Strawberry Jello
2 envelopes Knox gelatin (unflavored gelatin)
2 cups of milk
1 cup sugar
1 tsp vanilla
2 cups sour cream

First, make the white layer and keep in a bowl and set aside (do not refrigerate) until ready to use:
Mix 2 envelopes Knox gelatin with 1/2 cup cold water.  Heat 2 cups of milk to boiling.  Add to the gelatin mixture.  Add the cup sugar, vanilla, and sour cream.  Beat with a mixer until creamy.  Set aside.

For each Jello layer: mix one cup boiling water to a package of Jello and stir until it's dissolved.  Stir in 1/2 cup cold water.

First, prepare the blue Jello and pour it into a 9x13 pan.  Refrigerate for 45 minutes.
After it sets, add 1 2/3 cups of the white mixture.  Refrigerate for 45 minutes.
Then comes the strawberry layer.  Refrigerate for 45 minutes.
1 2/3 cups of the white mixture is next.  Refrigerate for 45 minutes.
Blue layer...Refrigerate for 45 minutes.
1 2/3 cups white mixture...Refrigerate 45 minutes
Last layer!  Finally!  Red layer...Refrigerate at least 45 more minutes before enjoying (but I usually make this the day before we eat it.)

Make sure you pour each layer in slowly so that you don't leave any 'holes' on top of the layer before it.  You may need to spread the white layer gently with a spatula so that it's even.

It should look like this when you cut it:

I hope you enjoy it as much as we do!  Thanks, Aunt Bev, for the yummy recipe!  xoxo