Red, White 'n' Blue Salad Recipe

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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