Red, White and Blueberry Salad Recipe

5 1
Publisher Photo

Red, White and Blueberry Salad Recipe

Be the first to add a review
5 1
Publisher Photo
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!"
MAKES:
12-16 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 30 min. + chilling

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

  • 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
  1. 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.
  2. 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.
  3. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forRed, White and Blueberry Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review