Patriotic Gelatin Fruit Salad

Name: Patriotic Gelatin Fruit Salad
Yield: 12+
Cuisine: American
Ingredients: 6 oz box of blueberry gelatin (2 small boxes); 6 oz box of strawberry gelatin (2 small boxes); 1-2 c fresh cleaned and rinsed blueberries; 1 can(s) prepared sweet cherry pie filling; 8 oz package of cream cheese; 16 oz frozen whipped topping (2 regular tubs); 1/2 c powdered sugar; 1 tsp lemon juice

By Fredda Rosenbaum
@freddajrosenbaum

The combination of cherry pie filling and strawberry gelatin came about by accident. I began to prepare this recipe, but my strawberries weren't good. I substituted my regular recipe using canned cherry pie filling and the taste was scrumptious! Give it a try!

Blue Ribbon Recipe

What a patriotic dessert! It's so impressive when complete, you can use it as part of the table decoration for a celebration. There are a few steps to this recipe, but the end result is delicious. We loved the cream cheese layer. Combined with the whipped topping, it was light and not overly sweet. The cherry pie filling mixed with the strawberry Jell-O makes that layer a bit creamy. Yum! The Test Kitchen

Rating:

★★★★★ 1 vote5

Comments:

7 Comments

Serves:

12+

Method:

Refrigerate/Freeze

Ingredients

Add to Grocery List

6 oz

box of blueberry gelatin (2 small boxes)
6 oz

box of strawberry gelatin (2 small boxes)
1-2 c

fresh cleaned and rinsed blueberries
1 can(s)

prepared sweet cherry pie filling
8 oz

package of cream cheese
16 oz

frozen whipped topping (2 regular tubs)
1/2 c

powdered sugar
1 tsp

lemon juice

How to Make Patriotic Gelatin Fruit Salad

Step-by-Step

The day before making the fruit gelatin, put the frozen whipped topping in the refrigerator to thaw. Also, put the cherry pie filling and the trifle bowl in the refrigerator to chill.
An hour before making the recipe, set the cream cheese out on the counter to reach room temperature.
Make the blueberry gelatin as directed on the package except use 2 cups of boiling water and only 1 cup of cold water. Place the mixture in the refrigerator.
Save a few blueberries for garnish. When the blueberry gelatin just beginning to congeal (consistency of egg white), stir in the rest of the fresh blueberries. Pour the blueberry mixture into the trifle bowl. Place it in the refrigerator to set.
In the bowl of your stand mixer beat the cream cheese until fluffy. Turn the mixer to low speed and gently add 8 ounces of frozen whipped topping. Don't over mix. Add the powdered sugar and lemon juice.
Scoop the mixture into the trifle bowl on top of the blueberry layer when it has set. Refrigerate until firm.
Once the cream cheese layer is firm, begin making the next layer.
Make the strawberry gelatin using 2 cups of boiling water and only 1 cup of cold water. Chill until it begins to congeal. Then, stir in all the contents of the cherry pie filling.
Gently pour this mixture on top of the cream cheese layer.
Once the cherry/strawberry layer is firm, top it with the rest of the whipped topping. Garnish with the reserved blueberries. Keep cold until serving. Cherries and strawberries would also be excellent garnish!
This recipe is good for 2-3 days in the refrigerator. It is a good idea to make it the day ahead of service.