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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 12 |
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I love the flavor of this jello and it is very pretty when molded in a bundt type pan. My mom aquired this recipe and made it for the 4th of July as it is layers of red white and blue, however, we enjoy it so much it has become a part of most other holidays as well! Be sure to cool down the second and third layers before pouring onto the chilled set layer(s) to avoid melting set layer(s)! Ingredients:
1 (3 ounce) package raspberry gelatin powder |
1 cup boiling water |
1 (10 ounce) package frozen raspberries (partially thawed) |
1 cup half-and-half cream |
1/2 cup granulated sugar |
1 (7 g) envelope unflavored gelatin |
1/4 cup cold water |
1 cup sour cream |
1 teaspoon vanilla |
1 (3 ounce) package raspberry gelatin powder |
1 cup very hot water |
1 (16 ounce) can blueberries, in juice,chilled (not pie filling) |
Directions:
1. Layer 1: Boil water- remove from heat.
2. Dissolve gelatin in water.
3. Stir in raspberries.
4. Pour into cold gelatin mold- I use a bundt style pan.
5. Refrigerate until firm.
6. Layer 2: Over med.
7. heat, stir half and half and sugar, until sugar is dissolved and liquid is heated (about half way to boiling) Remove from heat.
8. Soften unflavored gelatin in cold water.
9. Stir softened geletin into warm cream mixture, until gelatin dissolves.
10. Add sour cream and vanilla, stir to blend, cool thoroughly at room temperature.
11. Pour thoroughly cooled mixture over first layer and refrigerate until firm.
12. Layer 3: Drain blueberries, reserving 3/4 cup of the juice, set aside.
13. Dissolve gelatin in hot water.
14. Add blueberries and 3/4 cup reserved juice.
15. Cool mixture thoroughly at room temperature.
16. Pour over chilled layers.
17. Refrigerate until firm.
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