The Honorable Conrad Burns

United States Senator, Montana

Specialty Recipe

Blueberry Jello Salad

Ingredients

1 package raspberry Jello gelatin

1 envelope unflavored gelatin

1 cup half & half cream

1 cup sugar

1 teaspoon vanilla

One 8-ounce package cream cheese

1/2 cup nuts

2 cups hot water

1/2 cup cold water

1 cup boiling water

1 package raspberry gelatin

One 1-pound, 3-ounce can of blueberries, including juice

First layer: Dissolve one package raspberry Jello in 2 cups hot water and pour into 8 x 12-inch shallow dish

Second layer: Soften one envelope unflavored gelatin in 1/2 cup cold water. Heat half & half cream with sugar (without boiling), then stir in the softened gelatin. Add vanilla and cream cheese. Cool to room temperature and add nuts.

Third layer: Dissolve one package raspberry gelatin in 1 cup boiling water. Stir until dissolved, then add blueberries, including juice. Allow each layer to set before adding another.

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