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Red, White ‘n’ Blue Salad

31 reviews
Test Kitchen Approved
Total Time

Prep: 30 min. + chilling

Makes

16 servings

Updated: Jul. 15, 2023
Our striking "flag" salad drew plenty of attention at our Independence Day party. The shimmering stripes are formed with distinctive gelatin layers. It makes you want to salute before spooning some up! —Laurie Neverman, Green Bay, Wisconsin
Red, White ‘n’ Blue Salad
Red, White 'n' Blue Salad Recipe photo by Taste of Home
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Ingredients

  • 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 sour cream
  • 1 teaspoon vanilla extract
  • 1 package (3 ounces) raspberry gelatin
  • 1 cup fresh raspberries
  • Optional: Whipped topping and additional berries

Directions

  1. 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.
  2. In a saucepan, sprinkle unflavored gelatin over 1/2 cup cold water; let stand for 1 minute. Add cream and sugar; cook and stir over low heat until dissolved. Cool to room temperature. Whisk in sour cream and vanilla. Spoon over blue layer. Refrigerate until firm.
  3. Dissolve raspberry gelatin in remaining 1 cup hot water; stir in remaining 1 cup cold water. Add raspberries. Spoon over cream layer. Chill until set. If desired, top with whipped topping and additional berries.

Nutrition Facts

1 serving: 179 calories, 11g fat (7g saturated fat), 40mg cholesterol, 46mg sodium, 18g carbohydrate (16g sugars, 1g fiber), 3g protein.