Red White & Blue Jello Fruit Salad
Celebrate the 4th of July with our layered jello fruit salad, great for large gatherings!
Servings: 14
Ingredients
- 1 (3 oz.) pkg. berry blue gelatin
- 2 c. boiling water divided
- 2 1/2 c. cold water divided
- 1 c. fresh blueberries
- 1 envelope unflavored gelatin
- 1 c. heavy whipping cream
- 6 T. sugar
- 2 c. sour cream
- 1 tsp. vanilla extract
- 1 (3 oz.) pkg. raspberry gelatin
- 1 c. fresh raspberries or strawberries
- Whipped topping and additional berries optional
Instructions
- 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-quart serving bowl or trifle dish. 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.
- Cook's Note: When making a layered gelatin salad, gently spoon (rather than pour) each layer onto the previous layer of gelatin, so it doesn't break through the other layers.
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