Yield: 8 servings
|1 pack||Unflavored gelatin|
|½ cup||Heavy cream|
|1 pint||Sour cream|
|1 pack||Raspberry Jello -=OR=- Blackberry Jello|
|1 can||Blueberries in syrup 15 oz|
First layer: Dissolve the gelatin in ¼ cup water. Stir 1 cup of sugar into ½ cu heavy cream and heat until it bubbles. Add to gelatin mix. Add the vanilla and sour cream, stir until lumps dissolve. Put in the bottom of a mold (or pan) Second layer: Dissolve flavored gelatin in 1 cup boiling water. Let cool. Add blueberries and syrup. After it sets, pour the slighlty congealed blueberry layer over the first layer. Refrigerate. When removing from the mold, make sure salad is ready to come out. Be careful not to heat the outside too much. Needs to be made several hours ahead.
Posted on GEnie Food & Wine RT Jun 19, 1993 by THE.LARK [Lawrence] From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005