Three cheers for the red, white and blue—and this salad! It’s almost time to celebrate Uncle Sam’s birthday.
I am not normally a fan of gelatin desserts, but I couldn’t resist the patriotic theme and two of my favorite summer fruits. Either of the fruit layers would be delicious on their own, but the two layers sandwiched with a creamy, vanilla sour cream layer were worthy of taste bud fireworks. For sure, this salad would be the centerpiece of anyone’s 4th of July picnic table.
A shot of whipped cream and a sprinkling of a few more berries, and who needs dessert?
One year ago: Chocolate Texas Sheet Cake
Two years ago: Blueberry Shortcake
Red, White and Blue Salad
- 1 pkg. (3 ounces) berry blue gelatin
- 2 cups boiling water, divided
- 2-1/2 cups cold water, divided
- 1 cup fresh blueberries
- 1 envelope unflavored gelatin
- 1 cup heavy whipping cream
- 6 tbl. sugar
- 2 cups (16 oz.) sour cream
- 1 tsp. vanilla extract
- 1 pkg. (3 ounces) strawberry (or raspberry) gelatin
- 1 cup fresh strawberries, hulled and cut into bite-sized pieces (or whole raspberries)
- Whipped topping and additional berries, optional
In a large bowl, dissolve berry blue gelatin in 1 cup boiling water; stir in 1 cup cold water. Add blueberries. Pour into a 3-qt. serving bowl. A clear trifle dish is especially nice to showcase the colored layers. Refrigerate until firm, about 1 hour.
Meanwhile, in a saucepan, sprinkle unflavored gelatin over 1/2 cup cold water; let stand for 1 minute. Add the cream and sugar; cook and stir over low heat until gelatin and sugar are completely dissolved. Cool to room temperature. Whisk in sour cream and vanilla. Spoon over the blue layer. Refrigerate until firm.
In a large bowl, dissolve raspberry gelatin in remaining hot water; stir in remaining cold water. Add raspberries. Spoon over cream layer. Chill until set. Garnish with whipped topping and additional berries if desired. Yield: 14-16 servings.
Source: A Taste of Home recipe