3 Layer Patriotic Jello Bundt (GF, DF, Egg, Peanut, Tree nut Free)
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Recipe type: No Bake Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
 
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.
Ingredients
  • 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
Instructions
  1. Spray your bundt pan heavily with a non-stick spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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!
Recipe by Allergy Awesomeness at https://allergyawesomeness.com/3-layer-patriotic-jello-bundt-gf-df-egg-peanut-tree-nut-free/