Hello Jello!

I was just eating the leftovers from yesterday's lunch and decided that my Red, White and Blue jello-salad mishap should be my first post.

I've made this salad, oh maybe 25 times in the past few years. It's a summer favorite of Adam's (my DH) and mine. The kids like it, on occasion, but Joshua (DS1) hates most fruits so every time I serve it he whines, "Mo-o-om! You know I don't like raspberries or blueberries!"

Anyway, it's a finicky, albeit easy, salad to make and yesterday it decided to show it's more finicky side. Of course, it couldn't go right when we had company coming!

Ok - rewind to Wednesday night. I had made the first layer and let it set. I told Adam that I should make the second layer that evening, (because it takes the longest to set...usually) but I was too tired and would take my chances in the morning. Bad idea!

Surprisingly, layer two was beautiful! Layer three however, had no desire to set and I was counting on the salad to be the side for lunch! Grrr...Instead, it was Jello soup. (I got out chips and just had to make do with those.) Of course when I got up this morning, it was set. Of course...

Red, White and Blue Salad

1 - 3oz package of blue berry gelatin

2 C boiling water

2 1/2 cups cold water, divided

1 C fresh blueberries

1 envelope unflavored gelatin

1 C whipping cream (I use 1 C Cool Whip)

6 Tbsp sugar

2 C sour cream

1 tsp vanilla

1 - 3oz package raspberry gelatin

1 C fresh raspberries

In a small sauce pan, bring 1 C water to a boil, stir in blue berry gelatin until dissolved. Add 1 C cold water. Pour into a 3-qt serving bowl, add blueberries. Refrigerate until firm, about 1 hour.

Meanwhile, in a medium sauce pan, sprinkle unflavored gelatin over 1/2 C cold water. Let stand 1 minute. Add in cream (or Cool Whip) and sugar; cook over low heat until sugar is completely dissolved. Cool to room temperature. Whisk in sour cream and vanilla. Spoon over the blue layer. Refrigerate until firm (I found that over night is best).

In a small sauce pan, bring 1 C water to a boil, stir in raspberry gelatin until dissolved. Add 1 C cold water. GENTLY spoon over white layer, add raspberries. Refrigerate until firm, about 1 hour.

Serves 14-16