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Red, White and Blueberry Salad

Source of Recipe

internet


Recipe Introduction

Source: Kitchen Keepsakes and more Kitchen Keepsakes - Two Cookbooks In One by Bonnie Welch and Deanna White. This large salad is great for family get-togethers. Serves 10 - 12

List of Ingredients

1 (3-oz.) pkg. raspberry gelatin
2 cups water
1 envelope unflavored gelatin
1/2 cup cold water
1 cup half & half
1/2 cup sugar
1 (8-oz.) pkg. cream cheese, softened
1/2 cup walnuts, chopped
1 tsp. vanilla
1 1/2 cups frozen blueberries (1 can blueberries may be used)
1 (3-oz.) pkg. black raspberry gelatin
2 cups water


Recipe

Dissolve raspberry gelatin in 1 cup boiling water. Add 1 cup cold water. Pour into 13x9-in. pan or large ring mold. Refrigerate until firm, but not set.

Add unflavored gelatin to 1/2 cup cold water, stir to soften.

Combine half & half, and sugar in small saucepan. Cook over low heat but DO NOT boil. Add unflavored gelatin and let mixture get very warm but DO NOT boil.

Pour into bowl with softened cream cheese and beat with mixer. Add chopped nuts and vanilla. Cool to room temperature.

Spoon over raspberry layer. Chill until firm.

Dissolve black raspberry gelatin in 1 cup boiling water. Add 1 cup cold water and blueberries. (If using canned blueberries, omit the last cup of cold water and pour in blueberries, undrained.) Chill until thick, then pour over cream cheese layer.

Chill until firm.