Marion's Red, White & Blue Salad | Suncoast Seasons

Marion's Red, White & Blue Salad ingredients

Makes 16 servings

Layer 1 (red)
1 (3-oz) pkg raspberry Jell-O

Layer 2 (white)
1 cup coffee cream
1 (0.25-oz) pkg unflavored gelatin
1/4 cup water
1 cup sour cream
1/2 cup sugar
1 tsp vanilla extract

Layer 3 (blue)
1 (3-oz) pkg lemon or blackberry Jell-O
1 cup boiling water
1 (16-oz) can blueberries, undrained

Marion's Red, White & Blue Salad Directions

Prepare Layer 1 at least 8 hours before serving
Prepare Jell-O as directed on package; pour into a 13- x 9- x 2-inch glass pan or a large salad mold. Refrigerate until set.


Prepare Layer 2 
Heat coffee cream to boiling pint; remove from heat. Dissolve gelatin in water.

In a small bowl, beat sour cream until runny. Add sugar and vanilla; beat for 1 minute. Add gelatin and sour cream mixtures to coffee cream; pour over first layer (raspberry Jell-O). Refrigerate for 2 hours.


Prepare Layer 3
Mix Jell-O with boiling water; add blueberries and syrup from can. Pour mixture over second layer (coffee cream mixture). Refrigerate for four to six (4 to 6) hours.


Serve
Cut into squares (or unmold) before serving.

Marion's Red, White & Blue Salad Notes

• Marion B. contributed this recipe to Dunedin Youth Guild, Inc, Suncoast Seasons: A Culinary Collection (Orlando: Moran Printing Company, 1984), 111.

IndexSalads

Page Last Modified 13 June 2016