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If you’re looking for a no-bake dessert in the heat of the summer, give layered Jell-O a try. It takes several hours to assemble, but most of that time is just waiting for the Jell-O to set up in the fridge. You can even make your Jell-O “fancy” by pouring it on an angle. It’s easy to do, and my instructions walk you through all the steps to make your own patriotic layered Jell-O.

How to Make Independence Day Tilted Jell-O Recipe by The Party Teacher

The thing I like most about this technique is how flexible it is.

You can use 8 oz. dessert cups like these, disposable cups, or dessert shooters. Change the color of the Jell-O and this dessert will work for any party.

I took these to a neighbor’s 4th of July cookout and they were a hit with kids and adults!

Red Layer

The trick to the slant is to ball up tin foil and place it in a muffin tin, like a little pillow for your dessert glasses. It helps the glasses rest at an angle.

Then, follow the Jell-O package instructions to make your red layer. The red layer should fill the bottom third of the glasses. Refrigerate about 90 minutes.

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white layer

This section of the recipe is adapted from Ree Drummond’s technique for making Christmas Finger Jell-O. I love her thin layers!

For your white layer, mix the unflavored gelatin and sweetened condensed milk, following the steps in the recipe. Then pull the muffin tin out of your fridge, and rotate the cups in the muffin tin so the tilt will be in the opposite direction. Return to the freezer for 90 minutes.

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blue layer

Make blue Jell-O according to package directions. Pull your dessert cups out of the fridge. Remove the tin foil from the muffin tin and place the dessert cups flat in the muffin tin. Gently pour blue Jell-O into the dessert cups and refrigerate for 90 minutes.

If desired, top with whipped cream and sprinkles just before serving. (In my book, sprinkles are always desired!)

Here’s the final version! I topped ours with little paper flags just for an extra fun touch.

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I also made some cups with flat layers just to avoid another muffin tin taking up more room in the fridge.

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Patriotic Layered & Slanted Jell-O

Easy, no-bake dessert for 4th of July.
Prep Time4 hrs
Cook Time1 hr
Servings: 12
Author: The Party Teacher

Equipment

  • 8 oz dessert cups
  • 2 12 cup muffin tins
  • Tin foil
  • Large liquid measuring cup (4+ cups capacity)
  • Medium mixing bowl
  • Silicone spatula
  • Tea kettle

Ingredients

  • 6 oz Strawberry Jell-O
  • 6 oz Berry blue Jell-O
  • 1 ox Knox Unflavored Gelatin (You'll use 2 packets from the box.)
  • 14 oz Sweetened Condensed Milk
  • 6 cups Boiling water
  • 6 cups Cold water
  • Whipped cream (optional)

Instructions

  • Tear off about 4 inches of tin foil, tear in half (the short way), and crush into a loose ball. Add the balls to the holes in your muffin tin. (If you don't want your Jell-O slanted, skip this step.)
  • Place your dessert cups in the muffin tins with tin foil balls, angling the cups. Th e tin foil will hold the cups in place.

Red Layer

  • Empty strawberry Jell-O packet into large liquid measuring cup.
  • Boil water, then add 2 cups boiling water to strawberry Jell-O. Stir for 2 minutes until completely dissolved.
  • Stir in 2 cups cold water.
  • Pour strawberry Jell-O into the dessert cups.
  • Refrigerate for 90 minutes.
  • Wash the liquid measuring cup and spatula for use in the next step.

White Layer

  • Empty two Knox Unflavored Gelatin packets into large liquid measuring cup.
  • Mix with 1/2 cup of cold water.
  • Pour Sweetened Condensed Milk into the mixing bowl, scraping down the sides of the can.
  • Add 1 cup boiling water and stir.
  • Add the Knox Gelatin mixture and stir again.
  • Add 1/2 cup more of boiling water and mix again.
  • Pull your dessert cups out of the fridge. Rotate the cups in the muffin tin so the tilt will be in the opposite direction.
  • Gently pour in the white layer.
  • Refrigerate for 90 minutes.
  • Wash the liquid measuring cup and spatula for use in the next step.

Blue Layer

  • Empty blue Jell-O packet into large liquid measuring cup.
  • Boil water, then add 2 cups boiling water to blue Jell-O. Stir for 2 minutes until completely dissolved.
  • Stir in 2 cups cold water.
  • Pull your dessert cups out of the fridge. Remove tin foil from the muffin tin. Place the dessert cups flat in the muffin tin.
  • Gently pour blue Jell-O into the dessert cups.
  • Refrigerate for 90 minutes.
  • If desired, top with whipped cream and sprinkles just before serving.

I hope you give this a try and enjoy a Jell-O dessert at your next party.

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