Red, White and Blue Finger Jello

Kid favorite straight ahead 🙂

Inspired by The Food Librarian’s Valentine Jello, I created a 4th of July version: 6 layers of Red White and Blue Finger Jello. Remember those popular little treats called Knox Blox (back in the day?) These are similar, though not quite as firm. The white layer isn’t actually a jello layer at all, but rather a “milk” layer created by mixing sweetened condensed milk with gelatin & water. If you’re lucky enough to find Pina Colada Jell-O (which they do carry sometimes), then you can use that in place of the milk Jello layer if you’d like. The milky layer though is rather sweet, and turns out to be a yummy layer to add to the fruity flavors.

Here’s the How To:
Follow recipe instructions for making the red jello layer. Pour it into a 9×13 pyrex pan & refrigerate for 15 minutes to firm up the 1st layer. It’s important that you test out your fridge to make sure that the shelf you’ll be using is FLAT and level. If it’s tilted in any way, you’ll get a tilted-looking pattern for your Jell-O!
The white/milky layer comes next… it’s poured onto the firmed up red layer. Back to the fridge for another 15 minutes.
Blue jello is poured on next, and then YEP… back to the fridge.
Red again and then… you get the idea, right?

Let the whole thing set up until firm. Then you’re ready to cut. I made mine in the morning and then cut into it a couple of hours after the last layer set.
The only tricky part I found with this recipe is finding a way to get the jello out of the pan intact. I cut all around the sides & cut the whole thing into squares, and then used a sharp metal spatula to scoop underneath and did my best to slide out the squares so the bottom layer wouldn’t get messed up. Most of them came out just fine (with a few scraps for tasting). Then my friend made the recipe and had great success with spraying a small amount of cooking spray on the bottom of the pan.  She had no trouble at all getting the jello out (why the heck didn’t I think of that?) I also cut one square larger and used a star cookie cutter to cut out a fun shape for the middle of my platter.  If you turn some of the squares upside down then your platter will have some red and some blue… makes for a prettier display!

The kids at our bbq LOVED these. I put the platter on the counter, went outside for a few minutes, and when I came back inside they were completely gone. The kids liked peeling them apart, and I think they were genuinely intrigued with all of the layers involved. Mom’s were asking me for the recipe too. If you have kids around on the 4th, this is a good one to make.

This recipe can be found HERE.

Other fun Jell-O recipes on the blogs:
The Food Librarian:  Broken Glass Jello
Use Real Butter:  Margarita Jello
Delicious Days:  Cubed Coffee (Espresso Jello)
Eating Out Loud:  Coconut- Mango Jello
Do Better:  Rainbow Jello

Lori Lange of Recipe Girl

Meet The Author: Lori Lange

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  • Nori-Ann Bagby wrote:

    These were a big hit for the 4th…however, I changed the order of colors. Putting blue on top of red makes for a very dark layer. So here is my order of colors: red, white, blue, white, red, white, blue. Very pretty!

  • Graheric wrote:

    If you line the pan with saran wrap, if your any good with keeping it straight, you can let it firm really well on top of it then set a rectangular cookie sheet on top and flip it over and pull down on the saran wrap, carefully, and it all comes out at one time. Then you can cut the squares and place it wherever you like 🙂

    • Lori Lange wrote:

      Love that tip- thank you!

  • Holly wrote:

    How much sweetened condensed milk, water, and Knox do you use for the white layer?

  • Chaya wrote:

    This is an older recipe of yours but I would like to include it on my list of Fourth of July recipes. Thanks.

  • Blender Benefits wrote:

    I wish I caught this recipe over the summer.
    Instead, I’m going to change the blue to green and try this for Christmas. I’m also going to put a light layer of coolwhip on the top.

  • Janice wrote:

    I made this, but instead of usig condensed milk, I used cream of coconut. YUMMY!