| | Directions | | For first layer, dissolve 1 pkg raspberry gelatin in 2 C boiling water and pour into a 13" X 9" X 2" glass dish. Set in refrigerator to firm up. While this is setting, prepare second layer by dissolving unflavored gelatin in cold water. Slowly heat half & half with sugar and vanilla, enough to dissolve sugar. Beat cream cheese with hand mixer, slowly add warmed half & half mixture, unflavored gelatin and beat until all lumps have become smooth. Add walnuts if desired. Pour over first layer and set in refrigerator to congeal. For third layer, dissolve raspberry gelatin in 1 C boiling water and add blueberries with juice. Pour over second layer and set back into the refrigerator to congeal. Note: This is a very attractive dessert salad because of the "patriotic" colors. Serve with crackers. Will serve 15 if you use a 13" X 9" X 2" dish. You may use an 8" or 9" square pan to make a deeper salad but will serve less people. |
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| Ingredients | | - |  | 2 packages raspberry gelatin (3 ounce pkg) |
| - | | 3 cups boiling water |
| - | | 1 package unflavored gelatin |
| - | | 1/2 cup cold water |
| - | | 1 cup half & half |
| - | | 1 cup Sugar |
| - | | 1 tablespoon vanilla extract |
| - | | 1 package cream cheese, softened (8 oz pkg) |
| - | | 1/2 cup walnuts, chopped (optional) |
| - | | 1 can Blueberries with Juice (16 ounce can) |
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