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This recipe for PATRIOTIC JELLO DELIGHT, by , is from The Rauer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sharon Enyeart


1 large pkg cherry jello
1 large pkg black cherry jello
1 pkg Knox unflavored gelatin
1/2 c. cold water
1 c. sugar
1 c. whipping cream
1/2 tsp. vanilla
1 (8 oz) pkg cream cheese
1/2 c. chopped pecans
1 can blueberries (undrained)

1 large (6 oz) pkg cherry jello (make as directed) Pour in a 10 X 15 glass dish - refrigerate until firm.

Soften 1 pkg. Knox unflavored gleatin in 1/2 c. cold water in saucepan. Then add 1 c. sugar and 1 c. unwhipped whipping cream. Heat. Stir often with rubber spatula to dissolve gelatin off sides & bottom of saucepan. When mixture is almost to boil add 1/2 tsp. vanilla and 1 large pkg. Philadelphia cream cheese (chunk up then use a wire whip to dissolve). Cool this mixture in refrig. When cooled but not set pour over red jello layer (pour slowly - if not cool, will bleed in red mixture). Then top with 1/2 c. chopped pecans. Refrigerate until firm.
1 large (6 oz) black cherry jello - dissolve in 2 c. hot water. Instead of cold water, add 1 can of blueberries including juice. Stir until well mixed. Let cool to room temperature. Add this last layer slowly.
Refrigerate at least 4 hours before serving.

Personal Notes:
Personal Notes:
This makes a big salad! It is a big hit every 4th of July.




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