Dairy Berry Ribbon Salad

Show your patriotic colors at an Independence Day celebration with this layered gelatin salad. Tip: Change the blue layer to green by using green apple or lime-flavored gelatin with canned sweet cherries and turn this into a 'Christmas-theme' salad.

Recipe Ingredients:

Red layer:
1 (3-ounce) package red raspberry gelatin
1 cup boiling water
1 (16-ounce) package frozen raspberries, partially thawed

White layer:
1 (3-ounce) package lemon gelatin
1 cup boiling water
1 (3-ounce) package cream cheese, softened
1/2 cup whipping cream, whipped

Blue layer:
1 (3-ounce) package black raspberry gelatin
1 cup boiling water
1 1/2 cups canned blueberries, drained
1/2 cup reserved blueberry juice

Cooking Directions:

1. For Red layer: Dissolve red raspberry gelatin in boiling water. Add partially frozen berries. Stir gently until fruit thaws and separates. Chill until thickened. Pour into an oiled mold. Chill until set, but not firm.
2. For White layer: Dissolve lemon gelatin in boiling water. Chill until partially set (to an egg white consistency). Blend cream cheese and whipped cream. Fold into gelatin. Spoon over red layer in mold. Chill until set, but not firm.
3. For Blue layer: Dissolve black raspberry gelatin in boiling water. Add 1/2 cup blueberry juice and chill until partially set. Fold in blueberries. Spoon on white layer and chill until firm, or overnight. Unmold and serve.

Makes 12 servings.

Recipe courtesy of Wisconsin Milk Marketing Board, Inc.