Red, White, and Blue Salad

By Nanatimesthree

Ingredients

• 1 package (3 ounces) 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 whipping cream
• 6 tablespoons sugar
• 2 cups sour cream
• 1 teaspoon vanilla
• 1 package (3 ounces) raspberry gelatin
• 1 cup fresh raspberries

Preparation

Step 1

In a saucepan, sprinkle unflavored gelatin over 1/2 cup cold water; let stand for one minute. Add the cream and sugar; cook and stir over low heat until gelatin and sugar are completely dissolved. Cool to room temperature. Whisk in sour cream and vanilla.

Meanwhile, in a bowl dissolve berry blue gelatin in 1 cup boiling water; stir in one cup cold water. Add blue berries. Pour into a three quart serving bowl. Refrigerate until firm, about one hour.

Spoon white gelatin mixture over blue layer. Refrigerate until firm.

In another bowl, dissolve raspberry gelatin in remaining hot water. Stir in remaining cold water. Add raspberries. Spoon over cream layer. Chill until set. Garnish with whipped topping and additional berries if desired.