Prep Time: 30 minTotal Time: 5 hr 55 minmakes: 20 servings, 1/2 cup each
1 qt. (4 cups) boiling water, divided 2 pkg. (4-serving size each) or 1 pkg. (8-serving size) JELL-O Berry Blue Flavor Gelatin 2 pkg. (4-serving size each) or 1 pkg. (8-serving size) JELL-O Gelatin, any red flavor 3 cups ice cold water, divided 1 pkg. (4-serving size) JELL-O Lemon Flavor Gelatin 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
ADD 1-1/2 cups boiling water to dry berry blue gelatin mix in medium bowl: stir at least 2 minutes until gelatin is dissolved. Dissolve dry red gelatin mix in 1-1/2 cups boiling water in separate bowl. Stir 1-1/2 cups ice cold water into dissolved gelatin in each bowl. SPRAY 10-cup flag mold with cooking spray: place on baking sheet. Pour red gelatin into mold. Refrigerate 45 minutes until set but not firm (gelatin should stick to finger when touched and should mound). Meanwhile, refrigerate berry blue gelatin in bowl for 45 minutes. MEANWHILE, stir remaining 1 cup boiling water into dry lemon gelatin mix in bowl at least 2 minutes until dissolved. Refrigerate 25 minutes or until slightly thickened (consistency of unbeaten egg whites), stirring occasionally. Stir in whipped topping with wire whisk. Gently spread over red gelatin in mold. Refrigerate 10 minutes or until set but not firm. Gently spoon thickened berry blue gelatin over lemon gelatin mixture in mold. REFRIGERATE 4 hours or overnight until firm. Unmold. Â KRAFT KITCHENS TIPS
Prepare as directed, using COOL WHIP LITE Whipped Topping.
Prepare as directed, using 13×9-inch pan. Decorate with additional whipped topping and fruit (such as blueberries and strawberries) to resemble a flag.Â Nutrition (per serving)CaloriesÂ Â Â Â Â Â Â Â Â 110Total fatÂ Â Â Â Â Â Â Â 2 gSaturated fatÂ 2 gCholesterolÂ Â Â Â 0 mgSodiumÂ Â Â Â Â Â Â Â Â Â 95 mgCarbohydrate Â 22 gDietary fiberÂ Â 0 gSugarsÂ Â Â Â Â Â Â Â Â Â Â 21 gProtein Â Â Â Â Â Â Â Â Â Â Â 2 gVitamin AÂ Â Â Â Â 0% DVVitamin CÂ Â Â Â Â 0% DVCalciumÂ Â Â Â Â Â Â Â Â 0% DVIronÂ Â Â Â Â Â Â Â Â Â Â Â Â 0% DV