Show your patriotic colors with this fun and festive, red, white and blue layered gelatin salad.

Red, White and Blue Salad

Red layer:
1 (3-ounce) package red raspberry gelatin
1 cup boiling water
1 (16-ounce) package frozen raspberries, partially thawed

 

White layer:
1 (3-ounce) package lemon gelatin
1 cup boiling water
1 (3-ounce) package cream cheese, softened
1/2 cup whipping cream, whipped

 

Blue layer:
1 (3-ounce) package black raspberry gelatin
1 cup boiling water
1 1/2 cups canned blueberries, drained
1/2 cup reserved blueberry juice

1. For Red layer: Dissolve red raspberry gelatin in boiling water. Add partially frozen berries. Stir gently until fruit thaws and separates. Chill until thickened. Pour into an oiled mold. Chill until set, but not firm.
2. For White layer: Dissolve lemon gelatin in boiling water. Chill until partially set (to an egg white consistency). Blend cream cheese and whipped cream. Fold into gelatin. Spoon over red layer in mold. Chill until set, but not firm.
3. For Blue layer: Dissolve black raspberry gelatin in boiling water. Add 1/2 cup blueberry juice and chill until partially set. Fold in blueberries. Spoon on white layer and chill until firm, or overnight. Unmold and serve.

Makes 12 servings.

Recipe courtesy of Wisconsin Milk Marketing Board, Inc.