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Patriotic Gelatin Salad

Almost as spectacular as the fireworks, this lovely salad makes quite a "bang" at our July Fourth meal. It's exciting to serve, and our guests loved the cool fruity and creamy layers. This salad really added to my patriotic theme.—Sue Gronholz, Beaver Dam, Wisconsin

16 ServingsPrep: 20 min. + chilling

Ingredients

2 packages (3 ounces each) berry blue gelatin
2 packages (3 ounces each) strawberry gelatin
4 cups boiling water, divided
2-1/2 cups cold water, divided
2 envelopes unflavored gelatin
2 cups milk
1 cup sugar
2 cups (16 ounces) sour cream
2 teaspoons vanilla extract

Directions

In four separate bowls, dissolve each package of gelatin in 1 cup
boiling water. Add 1/2 cup cold water to each and stir. Pour one
bowl of blue gelatin into a 10-in. fluted tube pan coated with
cooking spray; chill until almost set, about 30 minutes.
Set other three bowls of gelatin aside at room temperature. Soften
unflavored gelatin in remaining cold water; let stand 5 minutes.
Heat milk in a saucepan over medium heat just below boiling. Stir in
softened gelatin and sugar until sugar is dissolved. Remove from
heat; stir in sour cream and vanilla until smooth. When blue gelatin
in pan in almost set, carefully spoon 1-1/2 cups sour cream mixture
over it. Chill until almost set, about 30 minutes.
Carefully spoon one bowl of strawberry gelatin over cream layer.
Chill until almost set. Carefully spoon 1-1/2 cups cream mixture

2 of 2

Patriotic Gelatin Salad (continued)

Directions (continued)

over the strawberry layer. Chill until almost set. Repeat, adding
layers of blue gelatin, cream mixture and strawberry gelatin,
chilling in between each. Chill several hours or overnight. Yield:
16 servings.

Nutrition Facts: 1 piece (prepared with sugar-free gelatins, sugar substitute, fat-free milk and reduced-fat sour cream) equals 69 calories, 3 g fat (2 g saturated fat), 11 mg cholesterol, 84 mg sodium, 5 g carbohydrate, 0 fiber, 5 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.