Name: Red-White-and-Blueberry Salad
Ingredients: 1 (3 oz.) pkg. red raspberry gelatin; 2 cups boiling water; 2 envelopes (2 Tbsp.) unflavored gelatin; ½ cup cold water; 1 cup sugar; 1 cup half-and-half; 1 (8 oz.) pkg. cream cheese, softened; 1 tsp. vanilla extract; ½ cup chopped nuts; 1 (3 oz.) pkg. black raspberry gelatin; 1 cup boiling water; 1 (15 oz.) can blueberries, undrained

Method

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Step 1: Dissolve red raspberry gelatin in 2 cups boiling water. Pour into a 9-inch square pan and chill until firm.
Step 2: Soften unflavored gelatin in cold water.
Step 3: Combine sugar and half-and-half and heat, but do not boil. Add the softened gelatin and stir to dissolve.
Step 4: Add cream cheese and vanilla and beat until smooth; add nuts.
Step 5: Pour over the set red layer and chill until firm.
Step 6: Dissolve black raspberry gelatin in 1 cup boiling water. Add blueberries.
Step 7: Pour over the cream cheese layer.

From the cook

Cottage cheese and milk can replace the cream cheese and half-and-half, and the nuts can be left out, to lower the fat.

What we changed or couldn’t read (1)

Method does not say to chill the final blue layer; presumably chill until firm before serving.

Red-White-and-Blueberry Salad

Ingredients Tick as you go

Method