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1
Stir 1-1/2 cups boiling water each into Berry Blue and red gelatin in separate bowls at least 2 minutes until dissolved.
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2
Stir 1-1/2 cups ice cold water into each bowl.
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3
Spray 10-cup flag mold with no stick cooking spray; place on cookie sheet.
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4
Pour red gelatin into mold.
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5
Refrigerate 45 minutes until set but not firm (gelatin should stick to finger when touched and should not mound).
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6
Refrigerate Berry Blue gelatin in bowl for 45 minutes.
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7
Meanwhile, stir remaining 1 cup boiling water into lemon gelatin in bowl at least 2 minutes until dissolved.
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8
Refrigerate 25 minutes or until slightly thickened (consistency of unbeaten egg whites), stirring occasionally.
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9
Stir in whipped topping with wire whisk.
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10
Gently spread over read gelatin in mold.
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11
Refrigerate 10 minutes or until set but not firm.
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12
Gently spoon thickened Berry Blue gelatin over gelatin mixture in mold.
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13
Refrigerate 4 hours or overnight until firm.
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14
Unmold.
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15
Variation: Prepare as directed, using 13x9-inch pan.
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16
Decorate with additional whipped topping and fruit (such as blueberries and strawberries) to resemble flag.
