patriotic salad

Red, White, and Blue Salad

My cousin, Marlene, used to make this salad every year for our 4th of July get-togethers. It is good enough to serve as a desert if you wish.

This year instead of making the Red, White, and Blue Salad in a 9 by 13 pan, I decided to have a little fun with it for the 4th of July.  For the group at the office, I layered it in plastic tumblers and for a special celebration, I layered it in wine glasses.  I loved the effect and it was already portioned for everyone.

Red, White, and Blue Salad

1 small box raspberry Jello
1 cup hot water
1 small can blueberry pie filling

Mix water and Jello, stir until dissolved.  Stir in pie filling and pour into a 9X12 pan and refrigerate till set.

1 envelope unflavored Nox gelatin
½ cup cold water
1 pint whipping cream
½ cup sugar
8 oz. Cream cheese, room temperature
½ cup chopped walnuts
1 cup small marshmallows

Combine Nox gelatin and cold water, set aside.  Scald whipping cream, stir in sugar and marshmallows, stirring until marshmallows melt then stir in the gelatin mixture.   Mix into the softened cream cheese, slowly, so the mixture is smooth.  Add the nuts.  When mixture is cool, pour over blue layer and chill until set.

1 small package raspberry Jello
2 cups water

Dissolve Jello in 1 cup boiling water.  Add 1 cup cold water.  Cool then pour over white layer.  Chill until set.


Red, White, and Blue Salad

Casual presentation for Red, White, and Blue Salad

Red, White, and Blue Salad                              Piece of Red, White, and Blue Salad cut from a 9×12 inch cake pan.

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Thursday, November 19th, 2009 Red, White, and Blue Salad No Comments