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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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A molded two-layer salad from a CD cookbook. Chill time not figured in in cook time. Ingredients:
1 (1/4 ounce) envelope unflavored gelatin |
1 cup coffee creamer |
1 teaspoon vanilla |
1/2 cup chopped nuts |
1/2 cup cold water |
1 cup sugar |
1 (8 ounce) package cream cheese, softened |
1 (3 ounce) package raspberry jell-o gelatin |
1 (1 lb) can blueberries, undrained |
1 cup hot water |
1/4 teaspoon blueberry flavoring |
Directions:
1. Soften gelatin in the cold water. Heat the cream and sugar until hot, not boiling. Place all the ingredients in a bowl except the nuts and blend until smooth. A blender or immersion blender works well for this. Stir in nuts. Pour in mold and chill until almost set then pour on second layer that has been cooled.
2. Dissolve the gelatin in the hot water. Stir in the entire can of blueberries and flavoring. Pour over the cheese layer. Chill.
3. Invert on party platter to serve.
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