Fourth of July Blue, White & Red Parfaits
Submitted by happyzhangbo
Patriotic layered parfaits with red gelatin, creamy vanilla pudding, and fresh blueberries. These make-ahead Fourth of July desserts look stunning in clear glasses.
YIELD
4 servingsPREP
9 minCOOK
12 minREADY
6⅓ hrsRed, white, and blue layers stack up in chilled glasses for a dessert that celebrates America in style.
Homemade vanilla pudding alternates with cherry or strawberry gelatin, creating distinct stripes that stay perfectly separated.
Fresh blueberries crown each parfait for the final patriotic touch.
Plan ahead since each layer needs time to set.
Pro Tips
- Chill glasses first: Freezing the glasses helps layers set faster
- Let pudding cool: Room temperature pudding won’t melt the gelatin layer beneath it
- Cover pudding while cooling: Plastic wrap touching the surface prevents skin formation
- Pour gelatin slowly: Gentle pouring over pudding prevents the layers from mixing
- Allow full setting time: Each layer needs at least an hour to firm up properly
Variations
- Add whipped cream on top with the blueberries
- Use blue gelatin for the bottom layer and strawberries on top
- Make mini versions in shot glasses for a party
Ingredients
or sugar replacement, if you pefer sweeter, can add up to 1/2 sugar or sugar replacement
Directions
For the pudding:
Whisk ½ cup milk, cornstarch and yolks until smooth.
In a medium saucepan, stir in 1 cup milk, half-and-half, salt and sugar.
Bring to a boil over medium-high heat, stirring until sugar dissolves.
Remove from heat. Whisk yolk mixture constantly, drizzle in hot milk.
Pour mixture back into saucepan and cook for 1 minute, stirring constantly as pudding thickens.
Remove from heat, whisk in vanilla and butter.
Pour pudding into a large bowl.
Cover with plastic wrap so that plastic touches surface of pudding.
Let cool for 20 minutes, then refrigerate until cold, at least 3 hours.
Chill 4 8-oz. glasses in the freezer.
For the gelatin:
Add gelatin in a bowl.
Mix in 1 cup of boiling water, whisk until gelatin dissolves, about 2 minutes.
Stir in 1 cup of cold water. Keep at room temperature.
Assemble parfaits:
Pour ¼ cup gelatin into each glass.
Chill until firm, 1 hour.
Spoon in ¼ cup pudding, smooth tops and freeze until firm, about 1 hour.
Slowly pour ¼ cup gelatin over pudding in each cup (you will use up gelatin mixture), chill until firm, another 1 hour.
Top with final layer of pudding.
Divide blueberries among parfaits and serve.
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