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Red, White, & Blue Salad

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Recipe

 

Yield

8 servings

Prep

10 min

Cook

30 min

Ready

40 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 packages jello
raspberry
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1 cup light cream (half&half)
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1 cup sugar
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1 package gelatin, unflavored
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1 teaspoon vanilla extract
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8 ounces cream cheese
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1 package jello
black raspberry
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1 can blueberries
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Ingredients

Amount Measure Ingredient Features
2 packages jello
raspberry
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237 ml light cream (half&half)
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237 ml sugar
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1 package gelatin, unflavored
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5 ml vanilla extract
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231.2 ml/g cream cheese
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1 package jello
black raspberry
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1 can blueberries
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Directions

First layer: Mix 2 pkgs. red raspberry jello with 2 cups hot water and 2 cups cold water. Chill and set.

Second layer:

Heat l cup half & half and 1 cup sugar. Mix l package Knox gelatin with l cup cold water and 1 teaspoon vanilla. Pour the two mixtures in a blender with one (8 oz) package cream cheese. Blend. Cool, pour on first layer.

Third layer:

l pkg black raspberry jello and l cup hot water and 1 can undrained blueberries. Blend. Cool, pour on second layer.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 287g (10.1 oz)
Amount per Serving
Calories 36434% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 9g 43%
Trans Fat 0g
Cholesterol 43mg 14%
Sodium 250mg 10%
Total Carbohydrate 19g 19%
Dietary Fiber 0g 0%
Sugars g
Protein 11g
Vitamin A 10% Vitamin C 0%
Calcium 6% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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