Recipe: Patriots Salad (red, white and blue layered jello salad)

PATRIOT'S SALAD

2 packages (3 ounces each) raspberry Jello gelatin powder
2 cups boiling water
1 packet unflavored gelatin powder (Knox gelatin)
1 cup cold water
1 cup half-and-half
1 cup sugar
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1/2 cup mixed nuts, chopped
1 1/2 cups blueberries
Sliced strawberries (to garnish)

Dissolve 1 package raspberry gelatin in 2 cups boiling water. Pour into 9x13x2-inch pan. Chill until firm.

Combine packet of unflavored gelatin with 1 cup cold water; set aside.

Mix half-and-half and sugar in saucepan; bring to a boil. Remove from heat. Add softened cream cheese and beat until very smooth. Add vanilla extract, nuts and unflavored gelatin mixture. Stir until gelatin is dissolved. Cool to room temperature (still liquid).

Pour the cream cheese mixture over the chilled layer. Chill until firm.

Drain blueberries (if using canned). Set blueberries aside. Add enough water to blueberry juice to make 2 cups liquid (or use all water); bring this to a boil. Add remaining raspberry gelatin package; stir until dissolved. Cool this mixture to room temperature (still liquid) then stir in the blueberries (reserving a few for garnishing).

Pour the blueberry mixture over the cream cheese layer and chill until firm.

Decorate with sliced strawberries and a few reserved blueberries if desired.

Makes 14 servings
From: Peggy, WA - 11-17-97