Raspberry blueberry salad

Yield: 16 Servings

Measure Ingredient
2 Boxes raspberry jello (3 ounce size); divided use
1 Envelope unflavored gelatin
1½ cup Cold water; divided use
2 cups Hot water; divided use
1 cup Half & half
1 cup Sugar
½ teaspoon Vanilla
8 ounces Cream cheese; softened
½ cup Walnuts
20 ounces Blueberry pie filling

FIRST LAYER: Prepare one box of raspberry jello according to package directions; pour into a 9" x 13" pan and refrigerate until set.

SECOND LAYER: Dissolve one envelope unflavored gelatin in ½ cup of cold water. Heat one cup of half & half with 1 cup of sugar and add gelatin.

Using mixer, add vanilla and cream cheese and beat until smooth. While still warm, add walnuts. Pour this mixture over the first layer and refrigeate until set.

THIRD LAYER: Dissolve one small box of raspberry jello and one cup of hot water. Add blueberry pie filling, cool and pour over second layer.

Refrigerate until completely set and ENJOY! Recipe by: Bill Goodling

Posted to MM-Recipes Digest by SuenDoug <SuenDoug@...> on Apr 1, 1998

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