Red, White & Blue Jello Salad
Red, White & Blue Jello Salad is a wonderful patriotic dessert with delicious layers of gelatin and fresh fruit. It's a refreshing treat for a 4th of July picnic. Kids and adults alike will love it.
- 1 (3-ounce) package berry blue gelatin
- 2 cups boiling water, divided
- 2 1/2 cups cold water, divided
- 1 cup fresh blueberries
- 1 envelope unflavored gelatin
- 1 cup heavy whipping cream
- 1/2 cup sugar
- 2 cups sour cream
- 1 teaspoon vanilla extract
- 1 (3-ounce) package raspberry gelatin
- 1 cup fresh raspberries
- whipped topping and additional berries
Dissolve the berry gelatin in 1 cup boiling water. Stir in 1 cup cold water. Add blueberries and pour into a 3-quart serving bowl or trifle dish. Refrigerate at least 1 hour. Do not proceed to the next step until it firms up.
Add 1/2 cup of cold water to a small saucepan. Sprinkle the gelatin over the water. Let sit 1 minute. Add heavy cream and sugar. Stir over low heat until sugar is dissolved. Cool to room temperature.
Whisk in sour cream and vanilla extract. Pour over blueberry layer and refrigerate until firm.
Dissolve raspberry gelatin in a cup boiling water. Stir in 1 cup cold water. Let cool a few minutes and then add raspberries. Pour over the sour cream layer and refrigerate until firm.
Top with whipped topping and berries and serve.