Red White and Blue Layered Jello is a perfect treat for those hot 4th of July celebrations. This light and cool dessert will delight your guest, both young and old. We’re sharing all the keys to success for perfect results every time.

How cute would these Layered Jello Squares be at your 4th of July BBQ? Or your Memorial Day gathering?

We started making Rainbow Layered Jello Squares a few years ago and have expanded to making similar desserts for other events.

We made these for Independence Day this year and they were a hit for sure!

I’m sharing all the keys to success to make sure your Layered Jello turns out just as beautiful.

And did I mention that this dessert takes really good?

We’re divided at our house on whether the white layer tastes better or the colored layers taste better.

You be the judge! Leave us a comment to let us know if you love this dessert.

Disclosure – I may get a small commission for purchases made through links in this post.

Key to Success #1 – Do Not Grease the Pan

For this dessert, you’ll want to use a large 9×13-inch baking dish.

I like ones that have straight sides and flat bottoms when I’m making desserts like this.

It’s also a big plus if the dish comes with a lid because that makes food storage so much easier.

Do not grease the baking dish.

Greasing the baking dish could cause the Jello layers to get muddled.

The Jello will not stick to the dish to prevent the layers above it from sinking down into it.

Key to Success #2 – Measure Milk Mixture Carefully

The white layers are made from unflavored gelatin, sweetened condensed milk, and water.

In my opinion, this is the best part of the layered Jello.

But some people in my family disagree.

You be the judge!

When you mix up the white layer, you’ll have exactly 4 cups of the milk mixture and you’ll end up with exactly 4 white layers.

So each white layer should be exactly one cup.

Do you notice know I keep saying exactly?

Exactly!

It’s important to measure the milk mixture carefully so that your white layers will be the same size.

Key to Success #3 – Give It Time But Not Too Much

It’s important to refrigerate the Layered Jello between each layer.

Leave the dish in the refrigerator for about 20 minutes, until the layer is firm.

I touch it with my finger to make sure it’s not still sticky or wet.

When you mix up the next layer, be sure to let the Jello cool slightly so that it’s not boiling hot before you pour it on top of the last layer.

You don’t want it to be so hot that it melts the Jello.

But you don’t want it to be too cold or your layers might separate when you start to slice them.

Save this Patriotic Red White and Blue Layered Jello recipe to your 4th of July board or your Patriotic Desserts board.