Party Salad

Sylvia Onken

1ST LAYER:
1 (3 oz.) pkg. raspberry Jello
2 c. hot water

2ND LAYER:
1 env. Knox gelatine
½ c. cold water
1 c. coffee cream or 1 ctn. half & half
1 c. sugar
1 tsp. vanilla
1 (8 oz.) pkg. cream cheese
½ c. chopped nuts

3RD LAYER:
1 (3 oz.) pkg. Jello
1 c. hot water
1 can blueberries or blueberry pie filling

Mix and pour 1st layer in 9×13-inch pan. Chill until firm.

2nd Layer: Soften gelatine in cold water. Heat cream and sugar unt hot, not boiling. Add the softened gelatine to hot mixture, Place a ingredients in bowl except nuts. Blend until smooth. Add nuts and pour over 1st layer. Chill until firm.

3rd Layer: Dissolve Jello in hot water, Add blueberries or pie filling. Pour over cheese layer and chill.

Cherry Jello and cherry pie filling can be substituted

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This recipe is from The Pocahontas Community Hospital 25 Years of Caring 1967 – 1992 cookbook and is used with permission.