Mom's Red, White & Blue Jello Salad Recipe

• 2 (3 ounce.) Packages raspberry Jello
• 2 c. boiling water
• 1 (10 ounce.) pkg. frzn raspberries, thaw
• 1/2 pt. light cream or possibly half and half
• 1/2 c. sugar
• 1 env. Knox gelatin dissolved in 1/4 c. water
• 1/2 pt. lowfat sour cream
• 1 teaspoon vanilla
• 1 can Maine blueberries in juice

1. This is easy but has to be done ahead to do each layer at a time.
2. LAYER #1: Dissolve raspberry Jello in 1 c. boiling water and add in raspberries.
3. Pour in mold and set.
4. LAYER #2: Heat cream and sugar in a pan till warm.
5. Add in Knox, lowfat sour cream, vanilla and mix well.
6. Cold a bit and pour on first layer and set.
7. LAYER #3: Dissolve raspberry Jello in 1 c. boiling water and add in can of blueberries with juice.
8. Cold a bit and pour on second layer, refrigeratetill set.

raspberry jello, boiling water, frzn raspberries, light cream, sugar, env, sour cream, vanilla, blueberries

Taken from cookeatshare.com/recipes/mom-s-red-white-blue-jello-salad-49428 (may not work)