Looking for a delightful addition to summer picnics and barbecues? This variation on an old family favorite is both pretty and delicious. Light and refreshing as a side dish, Red, White & Blue Berry Cups are sweet enough to serve for dessert, too!
I used a dozen (12) half-pint canning jars for individual servings. And yes, half-pint is one cup. I prefer the wide-mouth jars because they are simpler to fill, but when making this recipe I also used some pretty jelly canning jars and some recycled jars that were approximately the same size.
You will also need:
- 2 cups pretzels – crushed
- 1 stick melted butter (8 tbsp or 1/2 cup)
- 1/3 cup granulated sugar LAYER ONE
- 1 3 oz (small) box raspberry gelatin
- 1 cup boiling water
- 3 cups frozen raspberries LAYER TWO
- 1 cup powdered sugar
- 8 oz cream cheese or Neufchatel cheese
- 8 oz whipped topping LAYER THREE
- 1 3 oz (small) box berry blue gelatin
- 1 cup boiling water
- 2 – 2.5 cups frozen blueberries LAYER FOUR
- Whipped cream for topping
Crush the pretzels. My sister-in-law uses a nut grinder, but you can also smash them with a rolling pin, or pulse them in a blender or food processor. Add the melted butter and sugar and mix well. Divide equally (approximately 1/4 cup in each jar. Press firmly and arrange on a cookie sheet. Place in the oven and bake at 350 degrees (Fahrenheit) for 7 minutes. Allow to cool completely.
When glass jars are completely cooled. Dissolve raspberry gelatin in boiling water, then add frozen raspberries and stir. Allow to cool and set slightly then spoon into jars (approximately 1/4 cup per jar). Place in refrigerator to chill while you prepare the next layer. * Tip: wipe excess jello or cream from the sides of the jar with a wet paper towel to keep the layers clean.
Whip powdered sugar and cream cheese until smooth and then fold in the cool whip. Pull jars out of the refrigerator, and carefully spoon the cream cheese mixture over the raspberry layer. *Make sure to leave enough room for the next layer, you may have extra. Smooth the layer with a rubber spatula or spoon. Refrigerate and allow to set while you prepare the next layer.
Dissolve berry blue gelatin in boiling water, then add frozen blueberries and stir. Allow to cool and set slightly (this will be very quick) then spoon into jars (approximately 1/4 cup per jar). Place in refrigerator until ready to serve.
Serve topped with whipped cream.
These pretty little berry cups brighten up any summer picnic and barbecue!
We’ve just passed mid-week and we’re still rolling out more Memorial Day ideas for you! Look at all these awesome ideas the rest of the Kick Off to Summer Week bloggers have put together!
Macaroni Egg Salad by From Gate to Plate
Summer Fruit with White Chocolate Dip by Summer Scraps
Grilled Caesar Salad by Keep it Simple, Sweetie
Firecracker Cupcakes by It’s Yummi
Pasta Salad by Forty Eighteen
Red, White and Blueberry Cups by Bits of Ivory
Cowboy Coffee Cake by Lady Behind the Curtain
All American Burger by The Freshman Cook
No-Bake Cookie Butter Cookies by Clarks Condensed
Crispy Potatoes and Fennel by Love in the Kitchen
Asian Grilled Chicken Skewers by It’s a Keeper
Potato Salad by Life on Food
Outdoor Water Games by Play. Party. Pin.