This recipe is easy to make and fun to eat. It's perfect for your family table, a holiday party, or a potluck. The Layered Holiday No-Bake Jell-O Bars dessert can customized by holiday or season of the year by changing the color of the Jell-O. After each layer is added, the dish is added to the freezer for a period of time so the layer solidifies quicker than it would in the fridge before the next layer is added.
2 2/3 cupsgraham cracker crumbs18 full sheets which is 2 regular sleeves of crackers, or buy graham cracker crumbs
1/2cupbutter, melted
2Tablespoonscaramel syrupice cream topping syrup
6 ouncesJell-O packet, cherryred, any flavor works
12ouncesJell-O packet, berry blue2 packets of blue, any flavor works
1/2cupCool Whip
1/2 cupMarshmallow creme
3 3/4cups waterdivided
Instructions
Add 18 sheets (2 sleeve packages) of graham crackers to a gallon sealable baggie. Zip bag closed tightly and crush crackers to crumbs with a kitchen mallet. Microwave 1/2 c. butter with 2 Tbsp. caramel syrup for about a minute. Stir and pour over graham cracker crumbs. Stir well to coat crumbs. Spray a 9x13 inch glass baking dish with cooking spray. Press cracker mixture evenly across entire bottom of the pan. Place on a flat shelf in the freezer for about 40 minutes.
Heat 1 1/4 cups of water to boiling, mix with 6 ounce packet of blue @Jell-O (berry blue or cotton candy) in a bowl. Stir until dissolved. Set bowl in the fridge for about 5 minutes to cool prior to pouring over cracker crumbs. Refrigerate for 45 minutes to 1 hour.
Pull pan from freezer. Heat 1 1/4 cups of water to boiling, mix with one 6 ounce packet of red Jell-O (cherry, raspberry, or strawberry) in a bowl. Stir well. Set in the fridge for about 5 minutes to cool prior to pouring it over the blue Jell-O. Set in the freezer on flat shelf for about 45 minutes to 1 hour.
Pull pan from freezer. Heat 1 1/4 cups of water to boiling, mix with one 6 ounce packet of blue Jell-O. Stir well. Set in the fridge for about 5 minutes to cool prior to pouring over the red Jell-O layer. Set in the freezer on flat shelf for about 45 minutes to 1 hour. Pull pan from freezer and score entire surface of @Jell-O lightly with a fork. This helps the topping stay on top of the @Jell-O.
To make topping, mix together 1/2 c. marshmallow creme and 1/2 c. Cool Whip. Blend with a hand mixer for 20-30 seconds. Spread topping across Jell-O with a spatula.
Slice into small pieces. Store in the freezer (for a short time) or refrigerator. Don't leave it freezer for too long, don't let it freeze.
Notes
Bars are more easily handled when stored in the refrigerator until ready to serve. Once out at room temperature, they will start to get floppy so keep cool as long as possible to retain shape.On occasion when I have made this recipe, the layers have slid around when the bars were handled a lot. To prevent the Jell-O layers from separating, score each layer lightly with a fork prior to pouring the next layer on. Scoring it gives some grip so it doesn't slide as much. Also, minimize handling and shaking as much as possible. Or, wait and cut it into bars just prior to serving.Happy Fourth of July!!Pin this recipe for later :)
