Red-white-and-blueberry Salad Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
3 ounce: Gelatin, red raspberry
3 cup: Water, boiling, divided
2 package: Gelatin, unflavored, (2 tb.)
1/2 cup: Water, cold
1 cup: Sugar,
1 cup: Half-and-half,
8 ounce: Cream cheese, softened
1 tsp: Vanilla extract,
1/2 cup: Nuts, chopped
3 ounce: Gelatin, black raspberry
15 ounce: Blueberries, undrained
Directions:
Dissolve red raspberry gelatin in 2 cups boiling water. Pour into a
9" square pan and chill until firm.
Soften unflavored gelatin in cold water. Combine sugar and
half-and-half; heat, but do not boil. Add unflavored gelatin,
stirring to dissolve. Add cream cheese and vanilla to gelatin
mixture, and beat until smooth; add nuts. Pour over congealed
gelatin. Chill until firm.
Dissolve black raspberry gelatin in 1 cup boiling water. Add
blueberries. Pour over cream cheese mixture. Chill until firm.
SOURCE: Southern Living Magazine, sometime in 1974. Typos by Nancy
Coleman.
Source from luhu.jp
9" square pan and chill until firm.
Soften unflavored gelatin in cold water. Combine sugar and
half-and-half; heat, but do not boil. Add unflavored gelatin,
stirring to dissolve. Add cream cheese and vanilla to gelatin
mixture, and beat until smooth; add nuts. Pour over congealed
gelatin. Chill until firm.
Dissolve black raspberry gelatin in 1 cup boiling water. Add
blueberries. Pour over cream cheese mixture. Chill until firm.
SOURCE: Southern Living Magazine, sometime in 1974. Typos by Nancy
Coleman.
Source from luhu.jp