Hester Burge's Patriotic Salad
Ingredients
First Layer
- 3 ounces strawberry gelatin
- 2 cups hot water
Second Layer
- 1 envelope unflavored gelatin
- ½ cup cold water
- 1 cup half and half cream
- 1 cup sugar
- 1 tsp vanilla
- 2 cups sour cream
Third Layer
- 3 ounces raspberry gelatin
- 1 cup hot water
- 1 cup blueberries and juice
Instructions
- First Layer: Dissolve strawberry gelatin in hot water. Pour into 8-inch square pan. Allow to set until firm in refrigerator.
- Second Layer: Soak unflavored gelatin in cold water. Combine cream and sugar in sauce pan and stir over low heat until sugar is dissolved. Remove from heat and add the dissolved gelatin while sugar mixture is still warm. Stir and cool. Add vanilla and sour cream. Mix and pour over congealed first layer. Return to refrigerator and allow both layers to set.
- Third Layer: Dissolve raspberry gelatin in hot water. Cool slightly; add blueberries and pour over second congealed layer. Refrigerate until well set.
Nutrition
Calories: 2744kcalCarbohydrates: 399gProtein: 37gFat: 119gSaturated Fat: 70gCholesterol: 328mgSodium: 1321mgPotassium: 1077mgFiber: 3gSugar: 374gVitamin A: 3800IUVitamin C: 20.7mgCalcium: 775mgIron: 1.2mg
