Patriotic Salad

Contributor:  Ruth Eyre
CC Original

Blue Layer:

1 T Knox gelatin
pinch salt
1 cup cold water
1/4 cup sugar
1/4 cup fresh lemon juice
1 cup frozen blueberries

Sprinkle gelatin over cold water in 1 quart saucepan.  Let sit to soften, add salt and sugar.  Heat to dissolve gelatin.  Add lemon juice.  Drain blueberries into measuring cup, add ice cubes and water to make 3/4 cup liquid.  Stir into gelatin mixture until ice is melted; add berries.  Pour into 8x8x2" pan and chill until set.

White Layer:

1 T Knox gelatin
pinch salt
1 cup pineapple juice
3 T sugar
1 cup Cool Whip
1 cup crushed pineapple
1 diced banana

Sprinkle gelatin over pineapple juice in 2 quart pan to soften.  Add salt and sugar.  Heat to dissolve gelatin.  In 1 cup measure combine reserved pineapple juice, ice cubes and water to make 1 cup liquid.  Add to gelatin mixture and stir until ice is melted.  Chill about 15-30 minutes to syrupy.  Fold in and stir Cool Whip.  Add pineapple and banana.  Layer over already set blue layer

Red Layer:

1-3 oz pkg strawberry jello
1 cup boiling water
10 oz frozen strawberries
3/4 cup cold water

Dissolve jello in 1 cup boiling water.  Stir in frozen strawberries until melted.  Add 3/4 cup cold water.  Chill to syrupy and use for top layer.  Chill whole salad.

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