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Berry Ribbon Salad Recipe

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This recipe for Berry Ribbon Salad, by , is from Only the Best, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet Waidelich
Added: Tuesday, August 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 3 oz. package red raspberry Jello
1 3 oz. package lemon flavored gelatin
1 3 oz. package black raspberry Jello
1 16 oz. package partly thawed frozen raspberries
1 3 oz. package softened cream cheese
1/2 cup whipped whipping cream
1 1/2 cups drained canned blueberries
1/2 cup reserved blueberry juice

Directions:
Directions:
Dissolve red raspberry gelatin in 1 cup boiling water. Add partly frozen berries and syrup. Stir gently until fruit thaws and separates. Chill until slightly thickened. Pour into an oiled 8 cup mold. Chill until set, but not firm. Dissolve lemon gelatin in 1 cup boiling water. Chill until partly set. Blend softened cream cheese and whipped cream. Fold mixture into gelatin. Spoon over partly set red layer in mold. Chill until set, but not firm. Dissolve black raspberry gelatin in 1 cup boiling water. Add 1/2 cup blueberry juice and chill until partly set. Fold in blueberries. Spoon over white layer and chill entire salad until firm or overnight. Unmold on serving platter. This makes a red, white and blue salad. Strawberry Jello and frozen Strawberries can be substituted for the red layer.

Personal Notes:
Personal Notes:
Use lime Jello and pears instead of the blue layer to make a red, green and white salad for Christmas.

 

 

 

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