Fourth of July Blue, White & Red Parfaits

Directions

For the pudding:

Whisk ½ cup milk, cornstarch and yolks until smooth.

In a medium saucepan, stir in 1 cup milk, half-and-half, salt and sugar.

Bring to a boil over medium-high heat, stirring until sugar dissolves.

Remove from heat. Whisk yolk mixture constantly, drizzle in hot milk.

Pour mixture back into saucepan and cook for 1 minute, stirring constantly as pudding thickens.

Remove from heat, whisk in vanilla and butter.

Pour pudding into a large bowl.

Cover with plastic wrap so that plastic touches surface of pudding.

Let cool for 20 minutes, then refrigerate until cold, at least 3 hours.

Chill 4 8-oz. glasses in the freezer.

For the gelatin:

Add gelatin in a bowl.

Mix in 1 cup of boiling water, whisk until gelatin dissolves, about 2 minutes.

Stir in 1 cup of cold water. Keep at room temperature.

Assemble parfaits:

Pour ¼ cup gelatin into each glass.

Chill until firm, 1 hour.

Spoon in ¼ cup pudding, smooth tops and freeze until firm, about 1 hour.

Slowly pour ¼ cup gelatin over pudding in each cup (you will use up gelatin mixture), chill until firm, another 1 hour.

Top with final layer of pudding.

Divide blueberries among parfaits and serve.