Red, White, & Blue Salad
Yield
8 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
jello
raspberry |
|
| 1 | cup |
light cream (half&half)
|
|
| 1 | cup |
sugar
|
|
| 1 | package |
gelatin, unflavored
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 8 | ounces |
cream cheese
|
|
| 1 | package |
jello
black raspberry |
|
| 1 | can |
blueberries
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
jello
raspberry |
|
| 237 | ml |
light cream (half&half)
|
|
| 237 | ml |
sugar
|
|
| 1 | package |
gelatin, unflavored
|
*
|
| 5 | ml |
vanilla extract
|
|
| 231.2 | ml/g |
cream cheese
|
|
| 1 | package |
jello
black raspberry |
|
| 1 | can |
blueberries
|
*
|
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.
