Northwest Jello Salad
Total Time: 6 hrs 20 mins
Preparation Time: 20 mins
Cook Time: 6 hrs
Ingredients
- Servings: 10
- 1 (3 ounce) package raspberry gelatin powder
- 1 cup boiling water
- 1 (10 ounce) package frozen raspberries (partially thawed)
- 1 cup half-and-half cream
- 1/2 cup granulated sugar
- 1 (7 g) envelope unflavored gelatin
- 1/4 cup cold water
- 1 cup sour cream
- 1 teaspoon vanilla
- 1 (3 ounce) package raspberry gelatin powder
- 1 cup very hot water
- 1 (16 ounce) can blueberries, in juice,chilled (not pie filling)
Recipe
- 1 layer 1: boil water- remove from heat.
- 2 dissolve gelatin in water.
- 3 stir in raspberries.
- 4 pour into cold gelatin mold- i use a bundt style pan.
- 5 refrigerate until firm.
- 6 layer 2: over med.
- 7 heat, stir half and half and sugar, until sugar is dissolved and liquid is heated (about half way to boiling) remove from heat.
- 8 soften unflavored gelatin in cold water.
- 9 stir softened geletin into warm cream mixture, until gelatin dissolves.
- 10 add sour cream and vanilla, stir to blend, cool thoroughly at room temperature.
- 11 pour thoroughly cooled mixture over first layer and refrigerate until firm.
- 12 layer 3: drain blueberries, reserving 3/4 cup of the juice, set aside.
- 13 dissolve gelatin in hot water.
- 14 add blueberries and 3/4 cup reserved juice.
- 15 cool mixture thoroughly at room temperature.
- 16 pour over chilled layers.
- 17 refrigerate until firm.
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