Red, White and Blue Salad

This striking "flag" salad will draw plenty of attention at your Fourth of July party. The shimmering stripes are formed with distinctive gelatin layers.


14 to 16 servings


1 (3 ounce) package 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 granulated (white) sugar
2 cups (16 ounces) sour cream
1 teaspoon vanilla extract
1 (3 ounce) package raspberry gelatin
1 cup fresh raspberries
whipped topping and additional berries, optional


In a large bowl, dissolve berry blue gelatin in 1 cup boiling water; stir in 1 cup cold water. Add blueberries. Pour into a 3-quart serving bowl. 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 cream and sugar; cook and stir over low heat until gelatin and sugar are completely dissolved. cool to room temperature. Whisk in sour cream and vanilla. Spoon over the blue layer. Refrigerate until firm.

In a large bowl, dissolve raspberry gelatin in remaining hot water; stir in remaining cold water. Add raspberries. Spoon over cream layer. Chill until set. Garnish with whipped topping and additional berries if desired.

Preparation Time: 30 minutes + chilling

Additional Information

When making a layered gelatin salad, it's helpful to gently spoon (rather than pour) each layer onto the previous layer of gelatin so it doesn't break through the other layers.

Nutritional Information

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

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