Jello Mold – Perfect for Summer Holidays!
This Red, White, and Blue Jello Salad is a fun, eye-catching dessert that’s perfect for summer holidays. With bright layers of fruit and a creamy coconut center, it’s light, dairy-free, and easy to prep ahead. Perfect for Memorial Day, the Fourth of July, or Labor Day potlucks, this layered Jello dessert is a showstopper that’s surprisingly easy to make.
This jello salad is beautiful and so flavorful. You can use either fresh or frozen fruit for this recipe. Hands-on time is only about 20 minutes. The refrigerator will do the rest of the work.
What you need
- Strawberry Jello: You can substitute cherry jello and fresh cherries, or raspberry jello and fresh raspberries.
- Fresh Sliced Strawberries: You can substitute frozen if fresh berries aren’t available.
- Knox unflavored gelatin: This is for the white layer. You will color it with coconut milk.
- Sweetened, flaked coconut: For the white layer.
- Coconut milk: You can substitute Cool Whip, sweetened condensed milk or whipped cream if you aren’t worried about dairy.
- Blueberry Jello: The brand calls it Berry Blue Jello.
- Fresh blueberries: You can substitute frozen if fresh ones aren’t available.
How to make jello salad
You can either have the red layer or the blue layer for the top of the mold. Start with that color.
Start with the color of the Jello that you want on the top, mix it with hot water, and stir until dissolved. Add cold water and refrigerate until it is partially set. 1-2 hours. We started with the strawberry Jello.
When partially set, gently fold in about 1 cup of chopped strawberries or whole raspberries if using raspberry jello. Pour into the mold. Refrigerate until fully set, which takes approximately 2-4 hours.
About 1 hour before the red layer is fully set, mix up the coconut (white) layer. Add three packages of Knox plain gelatin and hot water. Stir until dissolved.
Combine a can of coconut milk with enough cold water to make 2 cups. Whisk well to incorporate. Allow to set until partially set. Again, one to two hours. Note: You can add a few tablespoons of sugar to this layer, but it is not necessary when mixing it with the other sweet Jell-Os.
Add mini marshmallows to the white jello/coconut milk mixture and stir.
Pour on top of the set red layer. Refrigerate until fully set.
About 1 hour before the white layer is fully set, mix up the blueberry jello layer. Again, allow it to soft-set.
When partially set, add fresh or frozen blueberries. Mix. Pour onto the set white layer.
To unmold the Jello mold, run lukewarm water in a sink or container larger than the Jello mold, not quite as deep as the mold. Set the jello mold in water for 5-15 seconds, depending on how warm the water is.
Tap along the sides of the mold with the heel of your hand to loosen. Place your serving platter on top of the mold. Flip the mold and the platter upside down simultaneously. If it doesn’t unmold, you can run a knife along the edges of the mold to loosen it. Or place it multiple times into the warm water.
Just do not leave it in the warm water too long, or the outside will start to melt.
Once it’s unmolded, keep it refrigerated.
A Brief History of Jello Salads
Gelatin dishes date back to medieval times, when they were reserved for the nobility due to the labor-intensive process involved. The Jell-O brand was patented in 1897, and by the mid-1900s, molded salads had become a staple at American potlucks, available in both sweet and savory varieties. This updated version sticks to fruity flavors and skips the tuna!
This Jello Salad combines the flavors of blueberry, coconut, and strawberry for a delicious, fresh bite!
FAQ
You can use a 9″x13″ baking dish, trifle bowl, or any large container with smooth sides instead of a mold.
Technically, yes. But once thawed, the texture will break down and turn watery. It’s best not to freeze it.
Up to 7 days if kept chilled. Around day 3, it may start to release some water, but you can drain it off before serving.
Yes, it’s a great make-ahead dessert. You can prepare it the day before your party and store it in the fridge.
If it’s very hot, no more than 30–45 minutes. Keep it in the fridge until serving time, then return it promptly to chill.
More Dessert Recipes
- Orange Carrot Jello
- Rainbow Cake – another light, delicious jello dessert
- Raspberry Sherbet
- Lemon Meringue Pie
- Apple Cranberry Pie
- Plum Sorbet
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Jello Salad
Ingredients
- 2 boxes strawberry jello can use raspberry
- 1 cup strawberries fresh or frozen, chopped
- 3 packages Knox unflavored gelatin
- 1 cup coconut milk
- ¾ cup mini marshmallows
- 2 boxes blueberry jello
- 1 cup blueberries fresh or frozen
- 1 large marshmallow large, optional for star on top
Instructions
- Mix strawberry, or any red jello with boiling water according to package directions. Refrigerate for 1-2 hours, until partially set.
- Add chopped fresh strawberries. Refrigerate until fully set.
- About 1 hour before the red layer is fully set, mix the unflavored gelatin with water and about 1 cup coconut milk in a separate bowl. Refrigerate until partially set.
- Mix in the mini marshmallows and refrigerate until fully set.
- About 1 hour before white layer is fully set, mix up blueberry jello, according to package directions.
- When partially set, add blueberries and pour on top of fully set white layer. Refrigerate until fully set.
To Unmold Jello Salad
- Place the mold in a sink or large container filled with warm water, just to below the depth of your mold. Be careful not to let the water go into the mold. Hold it there for 5-15 seconds, depending on the temperature of your water.
- Tap all along the sides of the mold with the heel of your hand to loosen jello. If necessary, you can run a knife along the edge of the mold to loosen.
- Place a platter, larger than the diameter of the mold on top of mold. Flip the mold and plate upside down, simultaneously. Jello should pop out.
- If required, you can put the mold back in the water for a few seconds at a time. DO NOT leave the jello in the water for too long, or it will melt.
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Nutrition
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Originally published June 9, 2019. Updated June 24, 2025.
Recipe Name: Red, White and Blue Jello Salad
Type: Dessert, Side Dish
Main Ingredients: Jello, strawberries, blueberries, coconut milk, mini marshmallows, unflavored gelatin
Prep Time: 15 minutes
Total Time: 5 hours 15 minutes (including refrigeration)
Servings: 30
Diet: Dairy-Free
Suitable For: Patriotic holidays, BBQs, potlucks, summer parties
Flavor Profile: Fruity, sweet, and refreshing with a creamy coconut middle
Texture: Layered gelatin with creamy middle and soft fruit bites
Make Ahead: Can be prepared a day in advance for parties
Season: Summer holiday celebrations
