Red, White, and Blue Jello Squares

Written by
Megan Cooley
Megan Cooley is a freelance writer and the founder of a crafting and motherhood site.
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Megan Cooley
Updated 07/25/19
Red white and blue jello recipe

The Spruce Eats / Julia Hartbeck
  • Total: 20 mins
  • Prep: 20 mins
  • Cook: 0 mins
  • Chill time: 7 hrs
  • Yield: 36 to 48 bars (36 servings)

Looking for an eye-catching 4th of July dessert for kids? Make red, white, and blue finger Jell-O bars.

Jell-O's bright colors make this treat pop out on any dessert table, and it's familiar flavor is sure to be a hit with children.

This Jello recipe is easy to make, but a bit time consuming because you must wait for each layer to set before adding the next. (To save time, make three layers instead of the seven layers you'll find instructions for here.) The effort is worth it, though, when you see the reaction to this patriotic treat.

Tools You'll Need: You will need a 9-inch by 13-inch glass baking dish, a small mixing bowl, a measuring cup with a pouring spout, and a whisk, in addition to the ingredients.

Ingredients

  • 7 cups water (boiling, divided)
  • 2 (3-ounce) packages Jell-O (cherry-flavored)
  • 2 (3-ounce) packages Jell-O (blueberry-flavored)
  • 7 packets gelatin (unflavored)
  • 2 cans sweetened condensed milk (divided)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Jello
    The Spruce Eats / Julia Hartbeck

  2. Combine 1 cup of boiling water with 1 package of cherry Jell-O and 1 package of unflavored gelatin. Whisk together until dissolved.

    Stir
    The Spruce Eats / Julia Hartbeck

  3. Pour into the baking dish and place in refrigerator for 1 hour or until the Jell-O is firm. Wash and dry the whisk and bowl.

    Pour into baking dishes
    The Spruce Eats / Julia Hartbeck

  4. Once the red layer is firm, combine 1 packet of unflavored gelatin with 1 cup boiling water in the mixing bowl, whisking until dissolved.

    Whisk and bowl
    The Spruce Eats / Julia Hartbeck

  5. Add 1/2 of one of the cans of condensed milk and stir until combined.

    Add condensed milk
    The Spruce Eats / Julia Hartbeck

  6. Pour the milk mixture into the measuring cup with the spout and set it in the refrigerator for 5 minutes to let it cool a bit.

    Milk in measuring cup
    The Spruce Eats / Julia Hartbeck 

  7. Remove the baking dish and the cup of milk mixture from the refrigerator and gently pour the milk mixture on top of the red Jell-O layer.

    Milk in baking dish
    The Spruce Eats / Julia Hartbeck

  8. Place the baking dish in the refrigerator for another hour.

  9. Next, combine 1 cup of boiling water with package of blueberry Jell-O and 1 package of unflavored gelatin. Whisk together until dissolved.

    Blue jello
    The Spruce Eats / Julia Hartbeck

  10. Place the hot Jell-O into the measuring cup and cool it in the fridge for a few minutes.

    Measuring cup
    The Spruce Eats / Julia Hartbeck

  11. Once cool, pour it on top of the other layers.

    Pour in layers
    The Spruce Eats / Julia Hartbeck

  12. Continue repeating the steps until you have the following layers, from bottom to top: red, white, blue, white, red, white, blue. (You will be left with an extra half can of condensed milk.)

  13. Once the final layer is firm, slice the Jell-O into bars or squares.

    Slice up
    The Spruce Eats / Julia Hartbeck 

  14. Remove them carefully from the baking dish with a small, metal spatula and serve them either cold or at room temperature.

    Remove in squares
    The Spruce Eats / Julia Hartbeck

  15. Enjoy!

    Serve
    The Spruce Eats / Julia Hartbeck

Tips

  • Make sure you wait until the Jell-O cools a bit in the fridge before you pour it over the other layers, as you don't want to pour hot liquid on top of another layer of Jell-O at any time during the process. Doing so will turn the white layer pink or light blue.
  • Each layer is made up of about 1 1/2 cups of liquid.