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A close-up of a slice of layered gelatin dessert with three distinct colors: red at the bottom, white in the middle, and blue on top, placed on a white surface.

Red, White and Blue Jell-O Salad

This Red, White & Blue Bundt Pan Jello Salad is a festive make-ahead dessert made with blue raspberry Jell-O, a creamy vanilla yogurt layer, and cherry Jell-O. Perfect for the Fourth of July, Memorial Day, and summer parties!
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Prep Time 30 minutes
Cook Time 10 minutes
chill time 3 hours
Total Time 3 hours 40 minutes
Servings: 12 servings

Equipment

  • 10" Bundt Pan (if using a silicone bundt pan, place it on a sheet pan for stabilization)
  • Nonstick Cooking Spray this releases the mold easily. Do NOT use a yellow spray such as the butter flavor or a spray with flour in it- these will alter the blue layer and may turn it green.

Ingredients
  

Blue Layer
White Layer
Red Layer
  • 6 ounce box Cherry Jell-O or two 3-ounce boxes
  • 2 cups boiling water
  • 1 cup ice
For Serving
  • Whipped cream

Method
 

  1. Step 1: Make the Blue Layer: In a heat-safe bowl, whisk together the Berry Blue Raspberry Jell-O powder and 2 cups boiling water until completely dissolved.
  2. Add 1 cup ice and stir until melted.
  3. Lightly spray a 10-inch Bundt pan with nonstick cooking spray. Use a clear cooking spray rather than butter-flavored spray or sprays containing flour, as they can alter the color of the blue layer.
  4. Carefully pour the blue Jell-O mixture into the Bundt pan and place it in the freezer for about 20 minutes, or until fully set.
  5. Step 2: Make the White Layer: Pour the unflavored gelatin into a bowl and add the cold water. Stir well and let sit for 5 minutes to thicken.
  6. Meanwhile, heat the milk in a saucepan over medium heat until it begins to simmer. Be careful not to scorch the milk on the bottom of the pan.
  7. Add the sugar and bloomed gelatin, stirring constantly until completely dissolved and smooth. (the gelatin may be in a big clump- that's ok. Keep stirring and it will dissolve into the hot milk)
  8. Remove from the heat and stir in the vanilla Greek yogurt until fully combined.
  9. Allow the mixture to cool completely to room temperature before proceeding.
  10. Step 3: Add the White Layer on top of the blue- Check that the blue layer has fully set by lightly touching the surface.
  11. Using a ladle, slowly spoon the cooled white mixture over the blue layer.
  12. Return the Bundt pan to the freezer for another 20 minutes, or until the white layer is firm.
  13. Step 4: Make the Red Layer: In another heat-safe bowl, whisk together the Cherry Jell-O and 2 cups boiling water until dissolved.
  14. Add the remaining 1 cup ice and stir until melted.
  15. Carefully ladle the cherry mixture over the set white layer.
  16. Step 5: Chill: Cover the Bundt pan tightly with plastic wrap.
  17. Carefully transfer to the refrigerator and chill for at least 3 hours, although overnight is recommended for the best texture and easiest release.
  18. Step 6: Unmold and Serve: Place a serving platter upside down over the Bundt pan.
  19. Carefully invert the pan. The Jello salad should slide out easily. If not, wiggle the pan a little or carefully slide a butter knife around the edges. (see notes for tips)
  20. Slice with a sharp knife and serve with whipped cream.

Nutrition

Calories: 167kcalCarbohydrates: 32gProtein: 8gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.3gCholesterol: 6mgSodium: 38mgPotassium: 96mgSugar: 31gVitamin A: 66IUCalcium: 54mgIron: 0.1mg

Notes

Tips for the Best Layered Jello Salad

Cool the White Layer Completely

If the yogurt mixture is still warm, it can melt the blue layer and blur the beautiful stripes.

Use a Ladle

Slowly ladling each layer helps keep the colors separate and creates clean, distinct layers. Avoid using a bowl or measuring cup to pour the jello directly into the Bundy pan; it may disturb the layers.

Make It the Night Before

This dessert tastes even better after chilling overnight and is much easier to unmold.
Store leftovers covered in the refrigerator for up to 4 days.

Can I use regular yogurt instead of Greek yogurt?

Greek yogurt provides a thicker, creamier texture. Regular yogurt may create a softer middle layer.

What if my Jello won't come out of the Bundt pan?

Briefly dip the outside of the Bundt pan into warm water for 5–10 seconds before inverting onto a serving plate.
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Tried this recipe?

Post a pic and mention @StephGigliotti, I'd love to see it!