Dairy Berry Ribbon Salad

This is my all-time favorite Jell-O salad. Recipe came from The Wisconsin Dairy Board.


RED LAYER
1  pkg(3 oz)  red raspberry Jell-O
1  cup  boiling water
16  oz  frozen raspberries, partially thawed


WHITE LAYER*
1  pkg  (3 oz)  pineapple Jell-O 
1  cup  boiling water
3  oz  cream cheese, softened
1/2  cup  whipping cream, whipped


BLUE LAYER
1  pkg  (3 oz)  grape Jell-O 
1  cup  boiling water
1-1/2  cups  canned blueberries, drained
1/2  cup  reserved blueberry juice

Dissolve gelatin in boiling water. Add partially frozen berries. Stir gently until berries thaw and separate. Pour into a mold or oblong Pyrex baking dish and chill until set, but not firm. (Will only take about 30 minutes.) Immediately begin the next layer.

Dissolve 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. Immediately begin the next layer.

Dissolve gelatin in boiling water. Add 1/2 cup blueberry juice and chill until partially set. Fold in blueberries. Spoon over white layer in the mold. Chill until firm, or overnight. Unmold and serve.

To unmold Jell-O, fill the kitchen sink with enough hot water to the depth of the mold. Just very, very briefly, lower the mold into the water, but do not let the water get into the Jell-O. The gelatin will melt very quickly, so you need to be brief with this. Turn mold over onto a serving plate. Or you can spray the mold with PAM cooking spray before filling. This method works well. 

*I like a thicker middle layer, so I double all the middle layer ingredients for a larger layered salad.

If you made this in a large oblong baking dish, it would probably fit in. But there is just something nice about a ring of Jell-O.  Fill the center with fresh raspberries after unmolding onto a plate.