Red White and Blue Jello Shots Stars is the perfect 4th of July dessert recipe!
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I first started making mosaic jello shots for game day to celebrate certain teams such as for the Super Bowl. But I quickly started making them for holidays as well, and using small cookie cutters! I just love these patriotic jello shots and they are always a huge hit!
Making red, white, and blue recipes for the 4th of July is always something I try to do. Most patriotic recipes are either desserts like an American flag fruit tart or classic American food. These red, white, and blue jello shots are a fun alcoholic treat!
If you want to make these 4th of July jello shots without any alcohol, just skip the vodka and use extra water instead.
It does take time to make these red, white, and blue jello shots, mainly because of all of the chilling time. I start these one or two days in advance of when I need them. And since they hold over SO well in the refrigerator, they will look just as great as the day you made them!
To make the Red White and Blue Jello Shots Stars, first make the red and blue jello, both with vodka and let chill. Then cut them into small cubes between 1/4 to 1/2 inch and mix them in a baking dish. Make sure that your jello slices will be tall enough for the cutter by placing the cookie cutter in the dish vertically and that the red and blue cubes come up to at least the highest point before the white is added.
Make the white jello with sweetened condensed milk and regular gelatin and let cool. If it is still warm, it will start to melt the red and blue cubes! When cool but not set, pour over the red and blue cubes and chill again until all set.
Finally, slice the mosaic gelatin into slices that you will then lay flat and cut with a star cookie cutter.
This gluten free patriotic recipe is one that you will want to bring out for patriotic holidays like 4th of July, Memorial Day, and Labor Day, as well as for any American support or celebration such as the Olympics or World Cup.
- Baking dishes
- Measuring cup
- Measuring spoons
- Pour 4 cups of water into a medium saucepan. Sprinkle 4 envelopes (10 teaspoons, 1 ounce) of plain gelatin on top of the water. Let it soak for a couple minutes.
- Put the pot on low heat and stir constantly until the gelatin is dissolved in the water, approximately 5 minutes.
- Put the red jello and blue jello in the dishes they will chill in (pie dishes or baking dishes are great). Divide the hot water and gelatine mixture into the two colored jello dishes. Stir until the colored jello is dissolved.
- Let the mixtures cool for just a few minutes until not hot, and then add 2 cups of chilled vodka to each color and stir.
- Chill the colored jello until fully set, typically several hours or overnight.
- When the colored jello is set, start making the white jello. Add 4 cups of water to a medium sauce pot and sprinkle 5 envelopes (1.25 ounces, 12.5 teaspoons) of plain gelatin over the water. Let sit to soak for a couple minutes.
- Put the pot over low heat and stir constantly until gelatin is dissolved, approximately 5 minutes.
- Add the can of sweetened condensed milk to the pot and stir to combine.
- Remove from heat and let the white jello cool to room temperature, but not set.
- While the white jello is cooling, cut the red and blue jello into the small blocks. Remove a color from the refrigerator and slice into 1/4 inch slices. Remove the slices gently from the pan with a spatula.
- Lay the slices on a cutting board and cut into strips and then cubes approximately 1/4 inch (or desired size). Repeat with all of the red and blue jello. (If the red and blue are chilled in a thin layer, you can just cut vertically and horizontally to make the cubes in the dish itself).
- Place the red and blue cubes into a large 9x13 baking dish and mix together. (Make sure that the depth of the jello cubes is at least the height of the star cookie cutter you will be using. Do this by putting the star cookie cutter in the dish vertically, with one of the edges facing up as you will be cutting slices to cut the stars from later). Adjust dish size up or down if needed to make sure the star cutter will fit.
- Once the white mixture is at room temperature, pour over the colored cubes. (If warm, the colors will start to bleed, so it is important that it is truly room temperature). Return the mosaic mixture to the refrigerator until fully set, several hours or overnight.
- Once set, cut slices of the mosaic mixture as thick as you want the jello shots to be (do not go too thin as they can fall apart - I aim for 1/2 to 3/4 inch).
- Lay the mosaic slices on a cutting board and use your star cookie cutter to cut the stars out.
- Chill until ready to serve. Serve the "scraps" in a bowl if desired.