Stars-and-Stripes Gelatin

Total Time:
6 hr
Prep:
1 hr 30 min
Inactive:
4 hr
Cook:
30 min

Yield:
12 to 16 servings
Level:
Intermediate

Ingredients
  • For the blue stars:
  • Cooking spray
  • 3 3 -ounce boxes blue gelatin
  • 4 1/4 -ounce packets unflavored gelatin
  • 4 cups boiling water
  • For the red layers:
  • 4 1/4 -ounce packets unflavored gelatin
  • 1 cup cold water
  • 4 cups boiling water
  • 4 3 -ounce boxes red gelatin
  • For the white layers:
  • 2 1/4 -ounce packets unflavored gelatin
  • 1/2 cup cold water
  • 1 14 -ounce can sweetened condensed milk
  • 11/2 cups boiling water
Directions
  • We used a 9-inch-square, 2 1/4-inch-deep pan for this recipe. If your pan is not as deep, cut out smaller stars and make one less stripe.

  • Make the blue stars: Lightly coat a 9-by-13-inch pan with cooking spray. Stir the blue gelatin, unflavored gelatin and 4 cups boiling water in a large bowl until dissolved. Pour into the pan. Refrigerate until firm, at least 3 hours.

  • Loosen the edges of the blue gelatin with a knife and turn out onto a cutting board. Cut out about 36 stars using a 2-inch star cutter. Refrigerate the stars until needed. Lightly coat a 9-inch-square, 2 1/4-inch-deep pan with cooking spray.

  • Make the first red layer: Sprinkle 1 packet unflavored gelatin over 1/4 cup cold water in a bowl; let stand 1 minute. Add 1 cup boiling water and 1 box red gelatin. Stir to dissolve, pour into the square pan and refrigerate until just set, 15 minutes.

  • Meanwhile, make the white gelatin: Sprinkle the unflavored gelatin over 1/2 cup cold water in a bowl; let stand 1 minute. Combine the condensed milk and 1 cup boiling water in another bowl; stir in the gelatin. Stir in the remaining 1/2 cup boiling water. Let cool 15 minutes.

  • Remove the pan of red gelatin from the refrigerator. It should be just set but not completely firm so the layers will stick to each other. Pour 1 cup of the white gelatin onto the red layer. (Keep the remaining white gelatin at room temperature.)

  • Immediately arrange the blue stars in the liquid white gelatin in 3 evenly spaced rows, pressing the stars against each other and leaving a 1-inch gap between the rows. Carefully transfer to the refrigerator and chill until the white layer is just set, about 15 minutes.

  • Meanwhile, make another red layer (repeat Step 3). Let the red gelatin cool, stirring occasionally, 15 minutes. Gently pour over the back of a spoon into the pan (this prevents damage to the layer below). Refrigerate until just set, 15 minutes.

  • Add another white layer: Stir the remaining white gelatin until smooth. Gently pour 1 cup of the white gelatin over the back of a spoon onto the red layer; refrigerate until just set, about 15 minutes.

  • Meanwhile, make the third red layer (repeat Step 3). Let the gelatin cool, stirring occasionally, 15 minutes. Gently pour over the back of a spoon onto the white layer. Refrigerate until just set, 15 minutes.

  • Add the last white layer: Stir the remaining white gelatin until smooth. Pour over a spoon onto the red layer; chill until just set, 15 minutes. Make the final red layer (repeat Step 3); let cool, stirring occasionally, 15 minutes, then pour over a spoon onto the white layer. Chill until completely set.

  • Loosen the edges of the gelatin with a knife and turn out onto a parchment-lined baking sheet; invert right-side up onto a cutting board. Trim the two opposite sides so the stars are visible.

  • Slice between each row of stars to create 3 rectangles (use the stars to gauge where to cut). Cut each rectangle into pieces.

  • Photograph by Levi Brown


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    This recipe is featured in:

    4th of July