4th of July Stained Glass Gelatin Topped with Fresh Berries

Boil 8 cups water.

Pour all cherry gelatin into 13 x 9-inch baking dish; add in 2 packets unflavored gelatin. Mix with a fork to combine. Pour in 4 cups of boiling water over top of gelatin. Mix until gelatin is completely dissolved. Refrigerate for 3 hours or until firm.

Pour all berry blue gelatin into a separate 13 x 9-inch baking dish; add in 2 packets unflavored gelatin. Mix with a fork to combine. Pour in 4 cups of boiling water over top of gelatin. Mix until gelatin is completely dissolved. Refrigerate for 3 hours or until firm.

Run a knife along the edge of the baking dishes for easy removal. Then carefully pull both slabs of gelatin out of the dish and onto a clean work surface.

Cut star shapes of gelatin out of both blue and red gelatins with a star-shaped cookie cutter. You can use any size you like and even mix up the sizes if you’d like. Discard scraps.

Place the stars in a 4-quart trifle bowl, positioned right against the glass (as many as you can get to stick to the side wall of the glass) and others laying flat. Alternate between colors. Place back in the refrigerator while you make the white gelatin.

Boil remaining 8 cups water.

Mix coconut gelatin with a fork in large bowl with remaining 2 packets of unflavored gelatin. Pour 8 cups boiling water over the top to dissolve. Mix until gelatin is completely dissolved. Mix in sweetened condensed milk and Coffee mate natural bliss Creamer; let mixture cool to room temperature for about 40 to 60 minutes. It must be at room temperature before adding to the trifle bowl.

Ladle or carefully pour the coconut mixture into the trifle bowl; place back in the refrigerator for at least 4 hours or overnight.

Top gelatin with berries once firm.