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Red, White 'n' Blue Salad

 Red, White 'n' Blue Salad
Our striking "flag" salad drew plenty of attention at our Independence Day party. The shimmering stripes are formed with distinctive gelatin layers. It makes you want to salute before spooning some up! —Laurie Neverman, Green Bay, Wisconsin
14-16 ServingsPrep: 30 min. + chilling


  • 1 package (3 ounces) berry blue gelatin
  • 2 cups boiling water, divided
  • 2-1/2 cups cold water, divided
  • 1 cup fresh blueberries
  • 1 envelope unflavored gelatin
  • 1 cup heavy whipping cream
  • 6 tablespoons sugar
  • 2 cups (16 ounces) sour cream
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 package (3 ounces) raspberry gelatin
  • 1 cup fresh raspberries
  • Whipped topping and additional berries, optional


  • In a large bowl, 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.
  • Meanwhile, in a saucepan, sprinkle unflavored gelatin over 1/2 cup
  • cold water; let stand for 1 minute. Add the cream and sugar; cook
  • and stir over low heat until gelatin and sugar are completely
  • dissolved. cool to room temperature. Whisk in sour cream and
  • vanilla. Spoon over the blue layer. Refrigerate until firm.
  • In a large bowl, dissolve raspberry gelatin in remaining hot water;
  • stir in remaining cold water. Add raspberries. Spoon over cream

2 of 2

Red, White 'n' Blue Salad (continued)

Directions (continued)

  • layer. Chill until set. Garnish with whipped topping and additional
  • berries if desired. Yield: 14-16 servings.
Nutritional Facts: 1 serving (1 each) equals 179 calories, 11 g fat (7 g saturated fat), 40 mg cholesterol, 46 mg sodium, 18 g carbohydrate, 1 g fiber, 3 g protein.