"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Rasberry Jello Salad, by Janie Sword Burgess, is from The Sword Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Janie Sword Burgess Added: Thursday, April 27, 2006
1st layer: 2 small boxes rasberry jello 3 1/2 c. hot water mix and sit to firm. When set fix next layer.
2nd layer: Heat 1 cup half and half. Do not boil. Add 1 pkg. unflavored gelatin dissolved in 1/2 cup cold water. Put 1 cup sugar in mixture. Stir until dissolved. Remove from stove and cool. Then mix in 1 8oz cream cheese, 2 tsp. vanilla, 1 cup chopped nuts. Blend until smooth. Pour over first layer. Let 2nd layer set then mix third layer.
Third layer: 1 small box rasberry jello 1 cup hot water 1 (15oz) blueberries (drained) Mix and cool, pour over 2nd layer. Chill before serving.
This is very good. You can use different flavors of Jello and fruit.
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