"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Blueberry Jello Salad Recipe

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This recipe for Blueberry Jello Salad, by , is from RQ&N Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jean Peterson
Added: Tuesday, October 10, 2006


1 pkg. raspberry jello
1 envelope unflavored gelatin
1 cup half & half cream
1 cup sugar
1 tsp. vanilla
1 pkg. cream cheese (8 oz.)
1/2 cup nuts
2 cups hot water
1/2 cup cold water
1 cup boiling water
1 pkg. raspberry gelatin
1 can blueberries, including juice (1 lb. 3 oz.)

First layer: Dissolve one package reaspberry jello in 2 cups hot water and pour into 8 x 12 shallow dish.

Second layer: Soften one envelope unflavored gelatin in 1/2 cup cold water. Heat half & half cream with sugar (without boiling), then stir in the softened gelatin. Add vanilla and cream cheese. Cool to room temperature and add nuts.

Third layer: Dissolve one package raspberry gelatin in 1 cup boiling water. Stir until dissolved, then add blueberries, including juice.

Allow each layer to set before adding another.




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