When my kids were growing up, we always made this fun dessert for 4th of July. I hadn’t made it for a while. But, now that I have a whole gaggle of new boys to spoil, it was time to retrieve my tried and true recipe.
There’s a sweet and crunchy graham cracker crust topped and layered with red, white and blue jello that’s mixed with canned fruit pie filling and a yummy lemony cream cheese layer in the middle. Patriotic Red, White, and Blue Jello Bars are an easy treat that’s quickly assembled. Cold and creamy, it’s the perfect end to any summer barbeque. I assemble the crust and jello layers in a 9″x13″ pan. This feeds a lot of folks – perfect for a family and friends get together.
I like to slice the jello into squares so everyone can see the layers. But, this year, my son-in-law scooped it up and served the dessert in old-fashioned soda glasses topped with whipped cream. Awesome! And the boys LOVED it! Don’t wait for another 4th of July holiday. Whip this up anytime you’re in the mood for a quick, cool, no-bake dessert.
Let’s make up a panful, shall we? 
- 1 sleeve graham crackers made into crumbs in a Cuisinart, or substitute 2 cups of ground graham crackers
- 6 Tablespoons unsalted butter, melted
- 3 Tablespoons granulated sugar
- Blue Layer:
- 1 3oz package of blueberry or blackberry jello
- 1 can blueberry pie filling
- 1 cup boiling water
- White Layer:
- 1 8oz brick of cream cheese, softened
- 1 cup whipped cream or Cool Whip
- 1 3oz package lemon jello
- 1 cup boiling water
- Red Layer:
- 1 3oz package cherry jello
- 1 can cherry pie filling
- 1 cup boiling water
- In a food processor, crumble one sleeve graham crackers. Add 3 Tablespoons granulated sugar. Whirl until combined. Add 6 Tablespoons melted butter. Whirl until combined. Pat graham cracker crust into the bottom of a 9"x13" baking dish. Chill in refrigerator while making the next layer.
- In a medium-sized bowl, add the package of blueberry or blackberry jello. Pour in one cup of boiling water. Stir until gelatin is dissolved. Add one can blueberry or blackberry pie filling. Mix until combined. Remove graham cracker crust from refrigerator. Pour the blue mixture evenly over the top of the crust. Return to refrigerator until set - 15-20 minutes.
- In a medium-sized bowl, cream softened cream cheese with a hand mixer until soft. Add package of lemon jello and one cup boiling water. Whisk or use
hand mixer to completely incorporate. Add one cup whipped cream or Cool Whip. Mix until combined. Pour over the cold and set blueberry/blackberry layer. Return to the refrigerator until set - 15-20 minutes. - In a
medium sized bowl, add the package of cherry jello. Add one cup boiling water. Whisk until gelatin is dissolved. Add canned cherry pie filling and stir until combined. Remove the pan from the refrigerator and pour the cherry mixture evenly over the lemon layer. Cover with plastic wrap and return to refrigerator for 1-2 hours until all layers are set. - At service, spread whipped cream or Cool Whip over the entire surface. Cut into squares or bars.
