3 packages (3 oz. ea.) blue Jello
1 1/2 cups crushed pretzels or graham cracker crumbs
3 tablespoons melted butter
2 tablespoons sugar
1 package (3 oz.) red Jello
1 can (8 oz.) crushed pineapple
1 1/2 cups frozen blueberries
2 package (8 oz.) cream cheese, softened
2 cups whipping cream
1/2 cup sugar
Make jiggler Jello by combining two packages blue Jello with 1 1/4 cups boiling water. Stir to dissolve Jello. Pour Jello into lightly oiled 9×13 pan. Cover and refrigerate until firmly set.
Combine graham cracker crumbs or crushed pretzels with melted butter and 2 tablespoons sugar; mix well. Press into the bottom of a second 9×13 pan. Set aside.
Completely dissolve red Jello in 1/2 cup boiling water. Stir in 1/2 cup ice water and undrained crushed pineapple. Allow Jello to thicken, but not set.
In a separate bowl, completely dissolve remaining package blue Jello in 1/2 cup boiling water; place unthawed blue berries in measuring cup and fill with water to the 1 1/2 cup fill line. Stir blueberries and cold water into dissolved blue Jello. Allow Jello to thicken, but not set.
Add sugar to softened cream cheese and beat until smooth. Partially whip cream, add approximately 1/3 cup cream to cream cheese and beat well. Continue to whip cream until stiff peaks form. Fold whipped cream into cream cheese. Spread approximately 1/3 whipped cream mixture carefully over crust. Spoon thickened blue Jello over whipped cream and gently spread. Spoon 1/3 whipped cream mixture over blue Jello and gently spread. Spoon thicken red Jello over whipped cream and gently spread. Spoon remaining 1/3 whipped cream over top of red Jello and gently spread.
Cut star shapes from jiggler Jello and garnish top of dessert. Refrigerate 3-4 hours or until well set.
NOTE: It is helpful to spoon 15 small spoonfuls of Jello or whipped cream mixture over each layer before attempting to spread.
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