Marion's Red, White & Blue Salad ingredients
Makes 16 servingsLayer 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 DirectionsPrepare 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.
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.
Page Last Modified 13 June 2016