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patriotic gelatin fruit salad

(1 rating)
Blue Ribbon Recipe by
Fredda Rosenbaum
Abilene, TX

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. At the base is a layer of blueberry Jell-O mixed with fresh blueberries. Yum!

— The Test Kitchen @kitchencrew
(1 rating)
yield 12 +
method Refrigerate/Freeze

Ingredients For patriotic gelatin fruit salad

  • 2 box
    blueberry gelatin (3 oz each)
  • 2 box
    strawberry gelatin (3 oz each)
  • 1-2 c
    fresh cleaned and rinsed blueberries
  • 1 can
    prepared sweet cherry pie filling (21 oz)
  • 1 pkg
    cream cheese (8 oz)
  • 2 pkg
    frozen whipped topping (8 oz each)
  • 1/2 c
    powdered sugar
  • 1 tsp
    lemon juice

How To Make patriotic gelatin fruit salad

  • Thawing whipped topping; chilling trifle dish and cherry filling.
    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.
  • Block of cream cheese on a counter.
    An hour before making the recipe, set the cream cheese out on the counter to reach room temperature.
  • Blueberry gelatin chilling in the fridge.
    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.
  • Blueberries stirred in and added to trifle dish.
    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.
  • Cream cheese, whipped topping, lemon, and powdered sugar mixed together.
    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.
  • Cream cheese layer added to trifle dish and chilling in fridge.
    Scoop the mixture into the trifle bowl on top of the blueberry layer when it has set. Refrigerate until firm.
  • Cherry pie filling mixed in with Jell-O.
    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.
  • Cherry layer poured on top of cream cheese layer.
    Gently pour this mixture on top of the cream cheese layer.
  • Fruit salad garnished with whipped topping, blueberries, and strawberries.
    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!
  • 10
    This recipe is good for 2-3 days in the refrigerator. It is a good idea to make it the day ahead of service.