Red-White-And-Blue Salad
- Ready In:
- 6hrs 30mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
-
First layer
- 1 (3 ounce) package raspberry gelatin powder
- 1 cup boiling water
- 1 (10 ounce) package frozen raspberries in light syrup
-
Second layer
- 1 cup half-and-half
- 1⁄2 cup sugar
- 1 tablespoon unflavored gelatin (1 envelope)
- 1⁄4 cup cold water
- 8 ounces sour cream (1 cup)
- 1 teaspoon vanilla
-
Third layer
- 1 (3 ounce) package raspberry gelatin powder
- 1 cup hot water
- 1 (16 ounce) can blueberries
directions
- To make the RED layer -- dissolve gelatin ni boiling water.
- Stir in the frozen raspberries.
- Pour the mixture into a 13x9 inch baking dish.
- Refrigerate until gelatin is firm.
- To make the WHITE layer -- heat half and half mixed with sugar over medium heat.
- Soften the gelatin in cold water and stir this into the cream mixture until gelatin dissolves.
- Take mixture from heat and stir in sour cream and vanilla.
- Let mixture cool and pour it on top of the jelled red layer.
- Refrigerate.
- To make the BLUE layer -- dissolve the gelatin in hot water.
- Open the can of blueberries and stir them, with juice, into the gelatin.
- Cool mixture; then pour it over the jelled white layer in the pan.
- Chill salad until it is firm; then cut into squares and serve.
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RECIPE SUBMITTED BY
BeccaB3c
United States