PATRIOTIC JELLO DELIGHT Recipe
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 This recipe for PATRIOTIC JELLO DELIGHT, by Sharon Enyeart, is from The Rauer Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Sharon Enyeart
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Category: |
Category: |
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Ingredients: |
Ingredients: 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)
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Directions: |
Directions:LAYER 1
1 large (6 oz) pkg cherry jello (make as directed) Pour in a 10 X 15 glass dish - refrigerate until firm.
LAYER 2
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.
LAYER 3
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. |
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Personal
Notes: |
Personal
Notes: This makes a big salad! It is a big hit every 4th of July.
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