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Photo and recipe by: Taste of Home Red, White 'n' Blue Salad Recipe

Red, White 'n' Blue Salad Recipe        

• 1 package (3 ounces) berry blue gelatin
• 2 cups boiling water, divided
• 2-1/2 cups cold water, divided
• 1 cup fresh blueberries
• 1 envelope unflavored gelatin
• 1 cup heavy whipping cream
• 6 tablespoons sugar
• 2 cups (16 ounces) sour cream
• 1 teaspoon vanilla extract
• 1 package (3 ounces) raspberry gelatin
• 1 cup fresh raspberries
• Whipped topping and additional berries, optional

• In a large bowl, dissolve berry blue gelatin in 1 cup boiling water; stir in 1 cup cold water. Add blueberries. Pour into a 3-qt. serving bowl. Refrigerate until firm, about 1 hour.
• Meanwhile, in a saucepan, sprinkle unflavored gelatin over 1/2 cup cold water; let stand for 1 minute. Add the cream and sugar; cook and stir over low heat until gelatin and sugar are completely dissolved. cool to room temperature. Whisk in sour cream and vanilla. Spoon over the blue layer. Refrigerate until firm.
• In a large bowl, dissolve raspberry gelatin in remaining hot water; stir in remaining cold water. Add raspberries. Cool down before spooning over cream layer. Chill until set. Garnish with whipped topping and additional berries if desired. Yield: 14-16 servings.

Buzz:  if you want the layers to be as thick as the picture shows you need to double the recipe otherwise they are about 1/2 inch thick and do not fill the bowl as shown.