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Red, White 'n' Blue Salad Recipe

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Ingredients

  • 1 package (3 ounces) berry blue gelatin
  • 2 cups boiling water, divided
  • 2-1/2 cups cold water, divided
  • 1 cup fresh blueberries
  • 1 envelope unflavored gelatin
  • 1 cup heavy whipping cream
  • 6 tablespoons sugar
  • 2 cups (16 ounces) sour cream
  • 1 teaspoon vanilla extract
  • 1 package (3 ounces) raspberry gelatin
  • 1 cup fresh raspberries
  • Whipped topping and additional berries, optional

Directions

  • In a large bowl, dissolve berry blue gelatin in 1 cup boiling water;
  • stir in 1 cup cold water. Add blueberries. Pour into a 3-qt. serving
  • bowl. Refrigerate until firm, about 1 hour.

  • Meanwhile, in a saucepan, sprinkle unflavored gelatin over 1/2 cup
  • cold water; let stand for 1 minute. Add the cream and sugar; cook
  • and stir over low heat until gelatin and sugar are completely
  • dissolved. cool to room temperature. Whisk in sour cream and
  • vanilla. Spoon over the blue layer. Refrigerate until firm.

  • In a large bowl, dissolve raspberry gelatin in remaining hot water;
  • stir in remaining cold water. Add raspberries. Spoon over cream
  • layer. Chill until set. Garnish with whipped topping and additional
  • berries if desired. Yield: 14-16 servings.

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