Red, White and Blue Salad
1/2 C. sugar
2 C. hot water
1/2 C. cold water
1 t. vanilla
1/2 C. nuts
2 pkg. raspberry gelatin
1 envelope plain gelatin
1 C. cream or half and half
1 (8 oz.) cream cheese
1 (15 1/2 oz.) can blueberries in sugar
Bottom layer: Dissolve 1 package red gelatin in 1 cup hot water and 1 cup cold
water. Let set until firm in 7 x 10-inch pan.
Middle layer: Dissolve plain gelatin in 1/2 cup water. Heat cream and sugar
together without boiling. Mix into gelatin. Add vanilla, cream cheese and nuts.
Cool and pour over first layer. Allow to set.
Top layer: Dissolve second box of red gelatin in 1 cup hot water. Add
blueberries with juice and blend. Pour over second layer. Refrigerate to set.