A no-bake, awe inspiring dish that kids and adults both love. Perfect for the fourth of July, this cold treat sandwiches a homemade white layer that is a heavenly mixture of vanilla rice milk, dairy-free sour cream, sugar and vanilla to make the entire dessert creamy and delicious. Gluten, dairy, egg, peanut and tree nut free.
When I think of the fourth of July, I think of classic Americana. It’s when we pull out old, traditional things and celebrate their heritage. To me, that means lots of red+white+blue, bunting, flags, and even bundt desserts.
This old mold is totally retro and allow you to build a patriotic dessert without heating up your kitchen!
My kids had fun helping me make the jello, and they were dying for it to set up–that’s the only hard part about this dessert is the waiting. I made it the night before, just to ensure it fully set up and would recommend that if you can wait. Not only do you feel like wonder woman when you flip and invert the bundt pan, but you feel like wonder woman when you get the “ahhhs” from your kids too when they see the pretty layered dessert unveiled. You only have so many years when your kids think you’re cool and fall for your little tricks–gotta live it up!
As with most allergen-laden recipes I tweak, I truly thought I’d have to make this several times. I didn’t know if the thinness of the rice milk, or the soy sour cream replacement would hold up. But, that gelatine did it’s work! The white layer turned out beautifully. In fact, it’s just the right amount of sweetness, and gives a wonderful creaminess when eaten all together. It’s my favorite layer! The sour cream helps it not be too sweet–it’s just right! Be sure to read the recipe through to see my trick for making sure the soy sour cream gets full incorporated.
Not only is it great for the fourth of July–but it’s great for Father’s Day too. Ha! The joys of being a food blogger is that you have to make things a bit earlier than usual. We enjoyed it as a dessert for our Father’s Day meal. I mean, when is it not OK to eat jello, let alone a three-layered jello?
I hope this fun dessert helps you have a wonderful 4th of July!
And, speaking of holidays–we’re all crazy busy this summer, right? So, make sure you’ve subscribed to my email list (on the right hand column), so you don’t miss any recipes while you’re out enjoying the summer holiday. I just send out one email a week with all of the recipes that were most recently published.
PS–If you’re looking for an easy BBQ meal idea for the holiday, here is my go-to summer cook-off meal that is allergy-friendly and top-8-free:
The Best Grilled Lemon Chicken (*plan ahead to marinate!)
Corn on the Cob
German Potato Salad (or if in a rush, Lays potato chips)
- Blue Layer:
- 6 oz box Blue Raspberry Jello
- 2 cups boiling water
- 1 cup ice cubes
- Red Layer:
- 6 oz box Raspberry Jello
- 2 cups boiling water
- 1 cup ice cubes
- White Layer:
- 2 envelopes Knox original gelatine
- ½ cup cold water
- 2 cups vanilla rice milk
- 1½ cups sugar
- 2 cups dairy-free sour cream
- 2 tsp. vanilla
- one 10-inch bundt pan
- Spray your bundt pan heavily with a non-stick spray.
- In a saucepan over the stove, bring several cups of water to a boil. I find I like more water than is actually called for, for easy measuring. Once the water is boiling, pour two cups of the boiling water into a bowl and stir in the blue raspberry jello package. Stir until it is completely dissolved, then add one cup of ice cubes and stir until they are completely melted. Pour into the greased bundt pan and put in the freezer for twenty minutes to set up.
- Rinse out your bowl and put the gelatine envelopes and ½ cup cold water and stir well to combine. Let it sit for five minutes while you finish the rest of the white layer's ingredients.
- In a small sauce pan pour the rice milk and let it start to simmer. Once it's simmering, add the sugar and set gelatine. Remove the pan from the heat and stir in the dairy-free sour cream and vanilla. Transfer to a blender and mix until everything is incorporated. I have found that dairy-free sour cream will separate unless you make an emulsion in your blender. I know it's an extra step, but I've never gotten a smooth mixture from hand stirring.
- Place the blender, (or pour your mixture back into the bowl) in the fridge to have it come back to room temperature. Don't let it sit too long, otherwise it will set up too much.
- Take the bundt pan out of the freezer and make sure that it is set. Do not pour the white layer on it, as it will break the blue layer. Use a large spoon and carefully spoon the cooled white layer onto the blue layer. I found I only used ¾ of the white mixture, to make sure I had plenty of room for the last layer. Once you're all done, place the bundt back in the freezer. I found this layer took closer to 40 minutes to set up.
- Once the white layer is set, bring some more water to a boil. Pour two cups of the boiling water and raspberry jello mixture in a bowl. Stir until it is completely dissolved, then add one cup of ice cubes and stir until they are completely melted.
- Take the bundt pan out of the freezer. Do not pour the red layer on it, as it will break the white layer. Use a large spoon and carefully spoon the red layer onto the white layer. Once you're all done, place the bundt in the fridge and allow it to sit overnight. I would not recommend freezing it anymore.
- When you're ready to serve, place a large plate or serving tray over the top of the bundt. Hold tight, flip and invert. The mold will slide right out. Please note that this continuously got flatter and flatter while it sat out, so only take it out when you're ready to chow down on some jello!
Adapted from my dear friend, Cupcake Dairies
Don’t forget to pin this for later, so you don’t lose it!
Kitchen tools, gadgets, and ingredients to help make this recipe:
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