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Salads - Blueberry Salad with Raspberries

  • 2 (3-ounce) packages raspberry gelatin
  • 2 cups hot water
  • 1 envelope unflavored gelatin
  • 1/2 cup cold water
  • 1 cup half-and-half (light cream)
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 (8-ounce) package cream cheese
  • 1/2 cup pecans
  • 1 cup boiling water
  • 1 (15-ounce) can wild blueberries
  • 6 ounces frozen raspberries

Make first layer by dissolving one package raspberry gelatin in 2 cups hot water and pouring it into a shallow 8-x-12-inch dish. Allow layer to set before adding the next.
For the second layer, soften the unflavored gelatin in 1/2 cup cold water. Heat half-and-half with sugar (do not boil), then stir in gelatin. Add vanilla and cream cheese. Cool to room temperature; add nuts. Pour in dish after first layer has set.
For the third layer, dissolve the other package of raspberry gelatin in 1 cup boiling water. Stir until dissolved, then add undrained blueberries and frozen raspberries. Stir until raspberries are separated. Pour in dish after second layer has set. Allow third layer to set before serving. Decorate with mint leaves and fresh raspberries if desired.
Submitted By: Janice White
Washington Farmers Co-op
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