| 4th Of July Salad |
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2 (3 oz.) pkgs. raspberry Jello
2 c. hot water
1-1/4 c. chopped cranberries, raw
3/4 c. sugar
1 c. half and half cream
1 envelope unflavored gelatin
1/4 c. cold water
1 c. sour cream
1 tsp. vanilla
1 c. fresh or frozen blueberries
1 pt. whipping cream
2 tbsp. Sugar |
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| Instructions |
| Dissolve 1 package Jello in 1 cup hot water. In blender or processor chop cranberries, add 1/4 cup sugar, and stir into Jello. Pour into 8 cup mold or clear bowl. Refrigerate until firm. Heat half and half and 1/2 cup sugar. In cup soften gelatin in 1/4 cup cold water. Add to cream mixture until dissolved. Remove from heat and stir in sour cream and vanilla. Cool mixture. Pour over first layer and refrigerate until firm. Dissolve 1 package Jello in 1 cup hot water. Add blueberries, stir. Cool and pour over second layer. Chill until firm. Whip cream with sugar and pour on top of third layer. Keep refrigerated |
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