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Category: Dessert Salads
Prep Time: Cook Time: Total Time:
2 (3 oz) pkg raspberry Jell-O
2 cups hot water
1 1/4 cups raw cranberries
3/4 cup sugar
1 cup half-and-half
1 envelope unflavored gelatin
1/4 cup cold water
1 cup sour cream
1 tsp vanilla
1 cup fresh or frozen blueberries
1 pint whipping cream whipped with 2 tbsp sugar
Dissolve 1 pkg Jell-O in 1 cup hot water. In food processor, chop cranberries, add 1/4 cup sugar and stir into Jell-O. Pour into a clear bowl. Refrigerate until firm.
Heat half-and-half and 1/2 cup sugar.
In a 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 pkg Jell-O in 1 cup hot water. Add berries; stir. Cool and pour over second layer. Chill until firm. Top with whipped cream. Refrigerate.
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4TH OF JULY SALAD
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Category: Dessert Salads
Prep Time: Cook Time: Total Time:
2 (3 oz) pkg raspberry Jell-O
2 cups hot water
1 1/4 cups raw cranberries
3/4 cup sugar
1 cup half-and-half
1 envelope unflavored gelatin
1/4 cup cold water
1 cup sour cream
1 tsp vanilla
1 cup fresh or frozen blueberries
1 pint whipping cream whipped with 2 tbsp sugar
Dissolve 1 pkg Jell-O in 1 cup hot water. In food processor, chop cranberries, add 1/4 cup sugar and stir into Jell-O. Pour into a clear bowl. Refrigerate until firm.
Heat half-and-half and 1/2 cup sugar.
In a 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 pkg Jell-O in 1 cup hot water. Add berries; stir. Cool and pour over second layer. Chill until firm. Top with whipped cream. Refrigerate.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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