Red White and Blue Dessert Cups
If you need an easy summer dessert that looks good without a lot of effort, these Red White and Blue Dessert Cups are a great one to have on hand. You’ve got a layer of blueberry Jello, a creamy middle, and fresh strawberries on top. It’s simple, fresh, and perfect for warm weather.
These are one of those desserts you can prep ahead, which makes them ideal for parties and cookouts. The Jello layer needs time to set, but once that’s done, everything else takes just a few minutes. If you’re putting together a full spread, they pair really well with things like my Slow Cooker BBQ Beef and my Creamy Potato Salad with Bacon for Memorial Day, 4th of July, or Labor Day.
Why you’ll love these Red White and Blue Dessert Cups
The Best Cookout Dessert For Summer Parties
These dessert cups are perfect for a cookout. You don’t need to turn the oven on, which is a big win when it’s already hot and you’ve got other food going. And you can make them ahead, pop them in the fridge and forget about them until it’s time to serve. That frees you up to focus on some main dishes, like honey garlic chicken wings or a big bowl of creamy macaroni salad.
Ingredients Needed for Red White and Blue Dessert Cups
- blue Jello: This gives you that bold blue layer and holds everything together. Berry blue or blue raspberry both work.
- boiling water: Needed to fully dissolve the Jello so it sets properly.
- cold water: Helps bring the temperature down so it can start thickening.
- fresh blueberries: These sit at the bottom and give a fresh bite instead of just having a solid Jello layer.
- Cool Whip: This creates the creamy middle layer and balances out the fruit and Jello.
- fresh strawberries: Slice them evenly so they sit nicely on top.
- strawberry glaze: Adds shine and a little extra sweetness to the strawberries without making them watery.
How to make Red White and Blue Dessert Cups
**For more detailed instructions, please refer to the printable recipe card below.**
Add the Jello powder to a bowl and mix with water.
Add the blueberries to the bottom of your cups and por over the jello mixture.
Stir the Cool Whip until smooth and spoon it ontop.
In a bowl, combine the sliced strawberries with the glaze and toss gently.
Spoon the glazed strawberries over the Cool Whip layer.
Add any optional decorations like a glazed strawberry or cocktail picks and serve.
Variations
- Use different fruit: Swap strawberries for raspberries or a mix of berries if that’s what you have. It still keeps the red, white, and blue look.
- Add a cake layer: A few cubes of pound cake between the Jello and Cool Whip can turn this into more of a trifle-style dessert.
- Make it lighter: Use light Cool Whip if you want to cut back a bit without changing the texture too much.
- Use homemade whipped cream: If you prefer, you can swap the Cool Whip for freshly whipped cream. Just make sure it’s whipped to stiff peaks so it holds the layer.
- Mini cups for parties: Use smaller cups for a grab-and-go version that works really well for larger gatherings.
Serving Suggestions
- Set them out on a dessert table: These look great alongside other patriotic treats like my Red White and Blue Cakesicles or your Red White and Blue Strawberries.
- Serve after a BBQ meal: They’re a nice follow-up to something heavier like slow cooker BBQ beef or Pulled Pork Sandwiches because they’re lighter and fresh.
- Add to a dessert spread: Pair them with other no bake desserts like my No Bake Biscoff Cheesecake Cups or Orange Creamsicle Cheesecake so guests have a few options.
- Use clear cups or jars: This really shows off the layers and makes the whole dessert feel more put together. Depending on the size of the cups you may get more or less servings.
- Chill until serving: Keep them in the fridge until right before serving so the layers stay firm and clean..
Storage and Freezing
- How should I store Red, White, and Blue Dessert Cups?
Store the cups in the fridge, covered, for up to 2 days. The Jello layer holds well, but the strawberries are best when fresh. If you’re making them ahead, wait to add the strawberry topping until closer to serving so they don’t release too much juice.
- Can I freeze Chocolate Baileys Truffles?
Freezing isn’t recommended for this one. The texture of the Jello and whipped topping changes once thawed.
Don’t forget to pin this for later!
Tips & Tricks
- Let the Jello thicken before pouring: This helps keep the blueberries from floating and gives you a cleaner layer.
- Don’t overdo the glaze: A light coating is all you need. Too much will make the strawberries slide around.
- Use a spoon for layering: It helps you control the layers and keeps them from mixing together.
- Chill between layers if needed: If your kitchen is warm, a quick chill after the Cool Whip layer helps keep everything neat.
- Keep the layers even: Try to distribute everything evenly across the cups so they all look consistent when serving.
Recommended
More No Bake Ideas
Looking for more meal inspiration?
Browse my Summer Recipes or check out my Desserts for more yummy ideas.
Red White and Blue Dessert Cups
Equipment
- Spoon or spatula
Video
Ingredients
- 1 3 oz box blue Jello (berry blue or blue raspberry)
- 1 cup boiling water
- 1 cup cold water
- 1 cup fresh blueberries
- 16 oz Cool Whip 2 (8 oz) containers, thawed and stirred. See notes below
- 2 cups fresh strawberries Sliced
- 1/2 cup Marzetti Glaze for Strawberries
Optional Decoration:
- Extra Strawberry dipped in the glaze
- Red White Blue Star Cocktail Picks
Instructions
- Add the Jello powder to a bowl and pour in the boiling water. Stir until fully dissolved.
- Stir in the cold water.
- Let the mixture sit at room temperature for about 20–30 minutes, until it thickens slightly.
- Add the blueberries to the bottom of the cups.
- Pour the jello mixture evenly into your cups, and just covering the blueberries..
- Refrigerate for 2–3 hours, or until fully set.
- Stir the Cool Whip until smooth.
- Spoon about 2–3 tablespoons of Cool Whip over the set Jello layer and spread gently into an even layer.
- In a bowl, combine the sliced strawberries with the strawberry glaze and toss gently until coated.
- Spoon the glazed strawberries over the Cool Whip layer.
Optional Decorations:
- Finish with a strawberry into the strawberry glaze and some red white and blue star cocktail picks
Notes
Cool Whip: You may not need all of the second container, but it helps ensure you have enough for all the cups without running short. Cup size: Depending on the size of the cups you use you may get more of less portions. Let the Jello thicken before pouring: This helps keep the blueberries from floating and gives you a cleaner layer. Don’t overdo the glaze: A light coating is all you need. Too much will make the strawberries slide around. Use a spoon for layering: It helps you control the layers and keeps them from mixing together. Chill between layers if needed: If your kitchen is warm, a quick chill after the Cool Whip layer helps keep everything neat. Keep the layers even: Try to distribute everything evenly across the cups so they all look consistent when serving.
