Red, White ‘N’ Blue Salad

Name: Red, White ‘N’ Blue Salad
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 sour cream; 1 teaspoon vanilla extract; 1 package (3 ounces) raspberry gelatin; 1 cup fresh raspberries; Optional: Whipped topping and additional berries

12 ingredients

3 steps

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 sour cream
1 teaspoon vanilla extract
1 package (3 ounces) raspberry gelatin
1 cup fresh raspberries
Optional: Whipped topping and additional berries

Directions

1

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.
2

In a saucepan, sprinkle unflavored gelatin over 1/2 cup cold water; let stand for 1 minute. Add cream and sugar; cook and stir over low heat until dissolved. Cool to room temperature. Whisk in sour cream and vanilla. Spoon over blue layer. Refrigerate until firm.
3

Dissolve raspberry gelatin in remaining hot water; stir in remaining cold water. Add raspberries. Spoon over cream layer. Chill until set. Top with whipped topping and berries if desired.