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The Blues Salad

Submitted by: Mary on 12/01/2003
2186 views
2.62 avg rating
164 votes
 
 
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Ingredients

1 Large box sugar free raspberry jello (any brand)
1 Envelope Unflavored gelatin
1 C Heavy cream
1 C Splenda granular
1 t Vanilla

1 8 oz Cream cheese
1/2 C Pecans, chopped
2 C Hot water
1/2 C Cold water
1 C Boiling water
1 pint Blueberries
1/2 C Cold water

Directions

FIRST LAYER:



Dissolve one package raspberry jello in 2 cups hot water and pour into 8 X 12 inch shallow dish. Chill until firm.



SECOND LAYER:



Soften one envelope unflavored gelatin in 1/2 cup cold water. Heat heavy cream with splenda (without boiling), then stir in the softened gelatin. Add vanilla and cream cheese. Cool to room temperature and add nuts, then pour over the chilled set layer. Chill until firm.



THIRD LAYER:



Dissolve one package raspberry gelatin in 1 cup boiling water. Stir until dissolved, then add blueberries and cold water.



Pour this mixture over the cooled cream cheese layer and chill until firm.

Servings

12

Calories

5

Time to prepare

30 minutes + chill time

Difficulty

Easy
 

Comments

Serve with a dollop of sweetened whipped cream cheese on top.
 
 
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