Quick'n'easy U.s. Flag Gelatin Dessert

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• 2 pints strawberries
• 1 1/3 cups blueberries, divided
• 1 banana
• 3 1/2 ounces large box red gelatin, any flavor
• 2 cups boiling water
• 12 ice cubes
• 12 ounces frozen non-dairy topping, thawed or 12 ounces real whipped cream
• 1 cup powdered non-dairy coffee creamer
• 1/4 cup cold milk (or water)
• 1 tablespoon cold lemon juice concentrate
• 3 tablespoons confectioners' sugar

Recipe

• 1 if making whipped topping from powdered coffee creamer, put mixing bowl, beaters, measuring cup and measuring spoons in the freezer to chill thoroughly. note: also see step #4.
• 2 while boiling water for gelatin, hull strawberries, slice enough to make 1 cup, cut the rest into halves. also slice 1 banana.
• 3 in a 13"x9"x2" baking pan, dissolve 1 large (3-1/2 oz.) box of gelatin in 2 cups of boiling water. stir to thoroughly dissolve, about 2 minutes.
• 4 if making whipped topping from powdered coffee creamer, pour 1/4 cup milk or water into measuring cup and return to the freezer; then measure 1 tablespoon of lemon juice into the mixing bowl, and return to freezer until gelatin is prepared. do not mix lemon juice directly with milk!
• 5 when gelatin is completely dissolved, add 12 ice cubes and continue stirring until gelatin is "soft set," about 4 minutes (gelatin will be somewhat "lumpy"). remove unmelted ice pieces.
• 6 add 1 cup of blueberries, sliced strawberries and all sliced banana to the gelatin. stir to distribute fruit throughout.
• 7 if making whipped topping from powdered coffee creamer, cover gelatin with plastic wrap and chill in fridge. otherwise skip to next step -.
• 8 spread whipped topping of choice evenly over the gelatin. arrange remaining blueberries to form a square in one corner, and arrange the halved strawberries in 4-5 lines about an inch and a half apart, making the "stars and bars" of the u.s. flag.
• 9 to serve: cut into squares of about 2 inches.
• 10 to make whipped topping from powdered non-dairy coffee creamer: remove all equipment and liquid ingredients from the freezer.
• 11 pour 1 cup powdered non-dairy coffee creamer over cold lemon juice.
• 12 pour cold milk (or water) over powdered creamer. do not mix milk directly into lemon juice or milk will sour.
• 13 using freezer-chilled beaters, beat lemon juice, creamer and milk on high speed about 1 minute or until soft peaks form.
• 14 gradually beat in sugar; continue beating about another 2 minutes or until stiff peaks form.
• 15 spread over top of gelatin-fruit mixture, and follow steps #8 & #9.