Three-layered huckleberry salad
a staple of family thanksgiving

Huckleberry Jello Salad

Layer #1

1 large package of raspberry jello

Follow package directions, adding water to jello and mixing to dissolve. Let set in refrigerator in a 9 x 13 pan (glass pyrex)

Layer #2

Soften 1 pkg knox unflavored gelatin in 1/2 C cold water. Set aside

Heat 1 C. half and half til almost ready to boil

Remove from heat and add 3/4 C sugar. Stir to dissolve. Add softened knox gelatin mixture, 8 oz softened cream cheese and 1 tsp. vanilla. Beat til smooth. Pour over 1st layer and let set in refrigerator.

Layer #3

Mix one more large package of raspberry jello according to package directions. Add 1 T. lemon juice, 1/4 C. sugar and 2 C. huckleberries or a combination of berries (huckleberries and raspberries shown above) Let set in refrigerator until well chilled and set.  In the summer there is a blue jello, wild berry flavor, that goes very well with the huckleberries and makes this jello red, white and blue for the 4th of July