Freedom Squares

 shook@utah.gov
0
(0) 0 Reviews
Prep Time
0
min.
Total Time
4
hr.
Servings

6 servings

What You Need

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Make It

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  • Make jiggler Jell-O by combining two packages blue Jell-O with 1 1/4 cups boiling water. Stir to dissolve Jell-O. Pour Jell-O into lightly oiled 9x13 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 9x13 pan. Set aside.
  • Completely dissolve red Jell-O in 1/2 cup boiling water. Stir in 1/2 cup ice water and undrained crushed pineapple. Allow Jell-O to thicken, but not set.
  • In a separate bowl, completely dissolve remaining package blue Jell-O in 1/2 cup boiling water; place unthawed blueberries in measuring cup and fill with water to the 1 1/2 cup fill line. Stir blueberries and cold water into dissolved blue Jell-O. Allow Jell-O 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 Jell-O over whipped cream and gently spread. Spoon 1/3 whipped cream mixture over blue Jell-O and gently spread. Spoon thicken red Jell-O over whipped cream and gently spread. Spoon remaining 1/3 whipped cream over top of red Jell-O and gently spread.
  • Cut star shapes from jiggler Jell-O and garnish top of dessert. Refrigerate 3-4 hours or until well set.

Notes

It is helpful to spoon 15 small spoonfuls of Jell-O or whipped cream mixture over each layer before attempting to spread.

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