"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

BICENTENNIAL SALAD Recipe

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This recipe for BICENTENNIAL SALAD, by , is from TRUDY'S RECIPE BOX, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
TRUDY WALGREN

Category:
Category:

Ingredients:  
Ingredients:  
1st layer
....2 (3 oz.) raspberry jello
....3 C. hot water
2nd layer
....1 envelope Knox Gelatin
....1/2 C. cold water
....1 C. sugar
....1 tsp. vanilla
....1 (8 oz.) cream cheese
....1 C. whipping cream
....1/2 C. nuts
3rd layer
....1 (3 oz.) pkg raspberry jello
....1 C. hot water
....1 blueberry pie mix

Directions:
Directions:
For first layer, dissolve jello in hot water and pour in a 8 X 12 inch pan. Refrigerate until set

For second layer, soften plain gelatin in cold water, heat on low heat, add cream cheese, stir until cheese is well blended and cool. Whip cream with sugar and combine with gelatin mixture. Add vanilla. Cool and put on first layer.

For the third layer, when first two layers are firm, combine raspberry jello with the hot water and add blueberry pie mix. Cool until it begins to thicken and then pour on second layer.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I am sure this was a hit with the neigborhood in 1976. Wonderful salad for fourth of July as well

 

 

 

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