Red, White, And Blue Salad

This vibrant Red, White, and Blue Salad is a festive, no-bake dessert that combines layers of fruity gelatin and rich cream cheese mousse. The bottom layer features a bright red raspberry gelatin, topped by a smooth, sweet white layer made with half-and-half and cream cheese. The final layer is a deep purple-black raspberry gelatin studded with fresh blueberries. With its contrasting colors and textures, this dish is perfect for Fourth of July celebrations, Memorial Day picnics, or any summer gathering. It offers a refreshing balance of tart fruit and creamy sweetness, making it an ideal crowd-pleaser that requires no oven time.

Cuisine: Latin American

Courses: Salads

Difficulty: Advanced

Servings: 8

Calories: 415.1

Dietary: Gluten-free

Description

This vibrant Red, White, and Blue Salad is a festive, no-bake dessert that combines layers of fruity gelatin and rich cream cheese mousse. The bottom layer features a bright red raspberry gelatin, topped by a smooth, sweet white layer made with half-and-half and cream cheese. The final layer is a deep purple-black raspberry gelatin studded with fresh blueberries. With its contrasting colors and textures, this dish is perfect for Fourth of July celebrations, Memorial Day picnics, or any summer gathering. It offers a refreshing balance of tart fruit and creamy sweetness, making it an ideal crowd-pleaser that requires no oven time.

Ingredients

2 package Raspberry jello
1 teaspoons Vanilla
1 cups Half & half
8 oz Cream cheese
1 cups Sugar 1 package Black raspberry jello
1 package Knox gelatin
1 cans Blueberries

Directions

1
Prepare the first red layer by mixing 2 packages of red raspberry Jell-O with 2 cups of hot water and 2 cups of cold water in a large bowl until dissolved.
2
Pour the red mixture into a 9x13 inch baking dish and refrigerate until set, approximately 1-2 hours.
3
While the first layer sets, prepare the white layer by heating 1 cup of half-and-half and 1 cup of sugar in a saucepan over medium heat, stirring until the sugar dissolves.
4
In a separate small bowl, mix 1 package of Knox gelatin with 1 cup of cold water and let it bloom for 5 minutes.
5
Add 1 teaspoon of vanilla extract to the bloomed gelatin mixture.
6
Combine the heated half-and-half mixture, the gelatin mixture, and one 8 oz package of softened cream cheese in a blender.
7
Blend on high speed until completely smooth and creamy.
8
Let the white mixture cool slightly to room temperature, then carefully pour it over the set red layer in the baking dish.
9
Refrigerate the dish until the white layer is firm, about 1-2 hours.
10
Prepare the final blue layer by mixing 1 package of black raspberry Jell-O with 1 cup of hot water until dissolved.
11
Fold one can of undrained blueberries into the black raspberry mixture.
12
Pour the blue mixture over the set white layer.
13
Refrigerate for at least 4 hours or overnight until completely set before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 415.1kcal

% Daily Value *
Total Fat 11.3g18%
Saturated Fat 6.7g34%
Cholesterol 28.2mg10%
Sodium 43.4mg2%
Total Carbohydrate 66.8g23%
Dietary Fiber 2.8g12%
Sugars 63.5g
Protein 22.2g45%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the cream cheese is softened to room temperature before blending to avoid lumps in the white layer.

For best results, allow each layer to set completely before adding the next to maintain distinct color separation.

This salad can be made up to 2 days in advance and stored covered in the refrigerator.

Serve chilled. Garnish with fresh mint leaves or extra blueberries if desired.

Keywords: red-white-blue, patriotic, dessert-salad, layered-salad, jello-salad, raspberry, blueberry, cream-cheese, gelatin, no-bake, summer-dessert, fourth-of-july, picnic-food, easy-dessert, make-ahead, fruit-salad, vanilla, half-and-half, black-raspberry, festive, cold-dessert

Read it online: https://www.chefs-mate.com/recipe/red-white-and-blue-salad/