Red, White'n Blue Salad

1 package (3 ou) 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 whipping cream

6 Tablespoons sugar

2 cups (16 ou) sour cream

1 teaspoon vanilla extract

1 package (3 ou) raspberry gelatin

1 cup fresh raspberries

Whipped topping and additional berries for garnish



In a 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. (Glass see-through bowl would be best) 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 whipping cream and sugar; cook and stir over low heat until gelatin and sugar are completely dissolved. Cool to room temp. Whisk in sour cream and vanilla. Spoon over the blue layer. Refrigerate until firm.



In a bowl, dissolve raspberry gelatin in remaining hot water; stir in remaining cold water. Add raspberries. Spoon over cream layer. Chill until set. Garnish top with whipped topping and additional berries. [img]images/smiley_icons/chef.gif[/img]



Yield: 14-16 servings.