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Title: Red, White 'n' Blue Salad
Categories: Dairy, Fruits
Yield: 16 servings

3 oz Box berry blue gelatin
2 c Boiling water; divided
2 1/2 c Cold water; divided
1 c Fresh blueberries
1 Envelope unflavored gelatin
1 c Heavy whipping cream
6 tb Sugar
2 c Sour cream
1 ts Vanilla extract
3 oz Box raspberry gelatin
1 c Fresh raspberries
Whipped topping; opt
Additional berries; opt

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.

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.

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.

Laurie Neverman, Green Bay, Wisconsin

Makes: 16 servings

RECIPE FROM: https://www.tasteofhome.com

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