red, white 'n' blue salad
A layered gelatin salad with blueberry, cream cheese, and raspberry layers, perfect for holiday celebrations.
Ingredients
berry blue gelatin
1 package (3 ounces)
boiling water (divided)
2 cups
cold water (divided)
2-1/2 cups
fresh blueberries
1 cup
unflavored gelatin
1 envelope
heavy whipping cream
1 cup
sugar
6 tablespoons
sour cream
2 cups (16 ounces)
vanilla extract
1 teaspoon
raspberry gelatin
1 package (3 ounces)
fresh raspberries
1 cup
whipped topping and additional berries (optional)
Instructions
1
Make the blue layer
In a large bowl, dissolve the berry blue gelatin in 1 cup of boiling water; stir in 1 cup of cold water. Add the blueberries. Pour into a 3-quart bowl. Refrigerate until set, about 1 hour.
2
Make the white layer
In a saucepan, sprinkle the unflavored gelatin over 1/2 cup of cold water; let stand for 1 minute. Add the cream and sugar; stir over low heat until the gelatin and sugar are completely dissolved. Cool to room temperature. Stir in the sour cream and vanilla. Spoon over the blue layer. Refrigerate until set.
3
Make the red layer
In a large bowl, dissolve the raspberry gelatin in the remaining hot water; stir in the remaining cold water. Add the raspberries. Spoon over the cream layer. Refrigerate until set. If desired, garnish with whipped topping and additional berries.
