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Ingredients
- 4 c. Boiling water
- 2 pkt 4 serving Jello brand Berry Blue
- 2 pkt 4 serving Jello, cherry
- 3 c. Water, cool
- 1 pkt 4 serving Jello Lemon
- 1 tub Cold Whip
- 1 pt Strawberries
- 1 pt Blueberries
Directions
- Stir 1 1/2 c. boiling water each into Berry Blue and Cherry gelatin in seperate bowls at least 2 min till dissolved. Stir 1 1/2 c. cool water into each bowl.
- Spray 13 x 9 inch pan with no stick spray; place on a cookie sheet. Pour Berry Blue gelatin into pan. Refridgerate 45 min till set but not hard. Refridgerate Cherry gelatin in bowl for 45 min.
- Meanwhile, stir remaining 1 c. boiling water into lemon gelatin in bowl at least 2 min till dissolved. Refridgerate for 25 min or possibly till slightly thickened, stirring occasionally. Stir in whipped cream with wire whisk.
- Gently spread over Berry Blue gelatin in pan. Refridgerate 10 min or possibly till set but not hard. Gently spoon thickened Cherry gelatin in pan.
- Refridgerate 4 hrs or possibly overnight till hard. Decorate with additional whipped topping and fruit.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2275g | |
| Calories 268 | |
| Calories from Fat 16 | 6% |
| Total Fat 1.93g | 2% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 73mg | 3% |
| Potassium 730mg | 21% |
| Total Carbs 66.52g | 18% |
| Dietary Fiber 13.5g | 45% |
| Sugars 44.42g | 30% |
| Protein 4.33g | 7% |
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