Stars and Stripes Dessert
Makes 10 to 12 servings
Ingredients
- 3 cups boiling water, divided
- 2 (3-ounce) boxes berry blue gelatin
- 2 cups cold white grape juice
- ½ cup cold water
- 2 (0.25-ounce) envelopes unflavored powdered gelatin
- 1½ cups cold heavy whipping cream
- 1 (15-ounce) can sweetened cream of coconut
- ½ teaspoon coconut extract
- 1 (6-ounce) box raspberry gelatin
- 2 cups cold white cranberry strawberry juice
- Garnish: thawed frozen whipped topping, fresh raspberries
Instructions
- In a medium heatproof bowl, stir together 1 cup boiling water and berry blue gelatin until gelatin dissolves. Stir in cold grape juice, and pour into a trifle dish. Refrigerate until set, at least 1 hour.
- In another medium heatproof bowl, add ½ cup cold water; sprinkle unflavored gelatin on top. Let stand until it has bloomed, about 5 minutes. Whisk in 1 cup boiling water until gelatin dissolves. Whisk in cold cream, cream of coconut, and coconut extract. Refrigerate until mixture is the consistency of egg whites, at least 30 minutes.
- Gently pour coconut gelatin mixture onto the back of a spoon over berry blue gelatin. Refrigerate until set, about 1 hour.
- In another medium heatproof bowl, stir together raspberry gelatin and remaining 1 cup boiling water until gelatin dissolves. Whisk in cold cranberry juice. Refrigerate until mixture is the consistency of egg whites, at least 30 minutes.
- Gently pour raspberry gelatin mixture onto the back of a spoon over coconut gelatin mixture. Refrigerate until set, 3 to 4 hours, or overnight. Garnish with whipped topping and raspberries, if desired.
