Red, White, and Blue Salad

04 Thursday Jul 2013

The following is a recipe that I make on special days, July 4th being one of them. It’s pretty, and it’s yummy.
2 boxes raspberry Jello
1 envelope Knox gelatin
1/2 c. cold water
1 c. cream
1 c. sugar
1 tsp vanilla
1 8 oz. pkg cream cheese
1 cup chopped pecans
1 can blueberries.
First layer – make one box of raspberry Jello according to directions. Let set ’till firm. For second layer, dissolve gelatin in cold water. Heat cream and sugar without boiling. Mix into gelatin and add vanilla, cream cheese and nuts. Pour over first layer and let set. Third layer – make second box of Jello using the juice from the blueberries as your hot water. Add blueberries and pour on set layers. Let set until firm. Enjoy.