Red--and-blue Salad

Total Time: 6 hrs 30 mins Preparation Time: 30 mins Cook Time: 6 hrs

Ingredients

• Servings: 12
• 1 (3 ounce) package raspberry gelatin powder
• 1 cup boiling water
• 1 (10 ounce) package frozen raspberries in light syrup
• 1 cup half-and-half
• 1/2 cup sugar
• 1 tablespoon unflavored gelatin (1 envelope)
• 1/4 cup cold water
• 8 ounces sour cream (1 cup)
• 1 teaspoon vanilla
• 1 (3 ounce) package raspberry gelatin powder
• 1 cup hot water
• 1 (16 ounce) can blueberries

Recipe

• 1 to make the red layer -- dissolve gelatin ni boiling water.
• 2 stir in the frozen raspberries.
• 3 pour the mixture into a 13x9 inch baking dish.
• 4 refrigerate until gelatin is firm.
• 5 to make the layer -- heat half and half mixed with sugar over medium heat.
• 6 soften the gelatin in cold water and stir this into the cream mixture until gelatin dissolves.
• 7 take mixture from heat and stir in sour cream and vanilla.
• 8 let mixture cool and pour it on top of the jelled red layer.
• 9 refrigerate.
• 10 to make the blue layer -- dissolve the gelatin in hot water.
• 11 open the can of blueberries and stir them, with juice, into the gelatin.
• 12 cool mixture; then pour it over the jelled layer in the pan.
• 13 chill salad until it is firm; then cut into squares and serve.