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Title: Red-White-And-Blueberry Salad
Categories: Salad Dessert Fruit Southern
Yield: 8 Servings
| 3 | oz | Gelatin, red raspberry |
| 3 | c | Water; boiling, divided |
| 2 | pk | Gelatin, unflavored; (2 tb.) |
| 1/2 | c | Water; cold |
| 1 | c | Sugar |
| 1 | c | Half-and-half |
| 8 | oz | Cream cheese; softened |
| 1 | ts | Vanilla extract |
| 1/2 | c | Nuts, chopped |
| 3 | oz | Gelatin, black raspberry |
| 15 | oz | Blueberries; undrained |
Dissolve red raspberry gelatin in 2 cups boiling water. Pour into a 9" square pan and chill until firm.
Soften unflavored gelatin in cold water. Combine sugar and half-and-half; heat, but do not boil. Add unflavored gelatin, stirring to dissolve. Add cream cheese and vanilla to gelatin mixture, and beat until smooth; add nuts. Pour over congealed gelatin. Chill until firm.
Dissolve black raspberry gelatin in 1 cup boiling water. Add blueberries. Pour over cream cheese mixture. Chill until firm.
SOURCE: Southern Living Magazine, sometime in 1974. Typos by Nancy Coleman.
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