Red, White and Blueberry Salad |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
Lovely and layered, this delightful gelatin salad rounds out any meal fruitfully. Originally my grandmother's recipe. I regularly make it for potlucks, details. Linnea Tucker of Dolores, Colorado. I believe my father would eat the entire dish himself it I let him! Ingredients:
2 packages (3 ounces each) raspberry gelatin |
2 cups boiling water, divided |
1-1/2 cups cold water, divided |
1 envelope unflavored gelatin |
1 cup half-and-half cream |
3/4 to 1 cup sugar |
1 package (8 ounces) cream cheese, cubed |
1/2 cup chopped pecans |
1 teaspoon vanilla extract |
1 can (15 ounces) blueberries in syrup, undrained |
Directions:
1. In a large bowl, dissolve one package of raspberry gelatin in 1 cup boiling water. Stir in 1 cup cold water. Pour into a 13-in. x 9-in. dish; chill until set. In a small bowl, soften unflavored gelatin in the remaining cold water; set aside.
2. In a large saucepan, combine cream and sugar; whisk over medium heat until sugar is dissolved. Add cream cheese and softened unflavored gelatin; cook and stir until smooth. Cool. Stir in pecans and vanilla. Spoon over raspberry gelatin. Refrigerate until completely set.
3. In a large bowl, dissolve second package of raspberry gelatin in remaining boiling water. Stir in blueberries. Carefully spoon over cream cheese layer. Chill several hours or overnight. Yield: 12-16 servings.
|
|