Blueberry: Red, White and Blueberry Salad

posted by Connie 06-15-101 3:31 PM

Country Woman magazine. (July/August 2000)
Red, White and Blueberry Salad

It takes time to prepare since each layer must be set before the next layer is added.

2 pkgs. (3 ounces each) of raspberry gelatin
2 cups boiling water, divided
1 1/2 cups cold water, divided
1 envelope unflavored gelatin
1 cup half-and-half cream
3/4 cup sugar
8 ounces cream cheese, cubed
1/2 cup chopped pecans
1 tea. vanilla extract
1 can (15 ounces) blueberries in syrup, undrained

In a bowl, dissolve one package of raspberry gelatin in 1 cup boiling water. Stir in 1 cup cold water. Pour into a 13 x 9 x 2 inch dish; chill until set.

In a small bowl, soften unflavored gelatin in the remaining cold water (1/2 cup); set aside.

In a saucepan, combine cream and sugar; whisk over medium heat until sugar is dissolved. Add cream cheese and softened unflavored gelatin; cook and stir until smooth. Cool. Stir in pecans and vanilla. Spoon over raspberry gelatin. Refrigerate until completely set.

In a bowl, dissolve second package of raspberry gelatin in remaining boiling water. Stir in blueberries. Carefully spoon over cream cheese layer. Chill several hours or overnight. Yield 12 servings.

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