Rate This Recipe
Rated 5 out of 5
4th Of July Salad
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
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
Recipes Added
Share this recipe with a friend
Login to post a comment of your own
Get answers to any questions that you may have, or simply make your opinions known.