4th of july salad - rachael ray recipe
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Recipe by: rachael-ray
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Main Ingredients:
1 pkg. (3 oz.) raspberry Jello3 c. hot water1 env. Knox gelatin1 c. sugar1 c. milk1 tsp. vanilla1 (8 oz.) cream cheese, softened1/2 c. cold water1/2 c. nuts, chopped (pecans)16 oz. can blueberries (amp; juice)
Cooking Preparation of the Recipe:
1st Layer: Dissolve 1 package Jello in 2 cups hot water in 8 x 12 inch or 9 x 13 inch pan. Put in refrigerator until set. 2nd Layer: Soften plain gelatin in 1/2 cup cold water. Add to heated milk with sugar. Add vanilla and stir in cream cheese and nuts. Put on 1st layer and let set. 3rd Layer: Dissolve 1 package Jello in 1 cup hot water and addblueberries with juice. Let cool and pour on 2nd layer. *Be sure each layer is set before next layer is added. Be sure top layer is cold before putting in pan so as not to melt 2nd layer.Serve when set.
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