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Red, White and Blueberry Salad Recipe

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!"

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Red, White and Blueberry Salad Recipe

Prep: 30 min. + chilling

Yield: 12-16 Servings

30 30

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

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.
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.
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.

Originally published as Red, White And Blueberry Salad in Country Woman July/August 2000, p42