Patriotic Gelatin Salad

 

2 packages (3 ounces each) berry blue gelatin

2 packages (3 ounces each) strawberry gelatin

4 C. boiling water, divided

2-1/2 C. cold water, divided

2 envelopes unflavored gelatin

2 C. 2% milk

1 C. sugar

2 C. (16 ounces) sour cream

2 tsp. vanilla extract

 

In 4 separate bowls, dissolve each package of gelatin in 1 C. boiling water. Add 1/2 C. cold water to each and stir. Pour 1 bowl of blue gelatin into a 10-in. fluted tube pan coated with cooking spray; chill until almost set, about 30 minutes. Set the other 3 bowls of gelatin aside at room temperature. Soften unflavored gelatin in remaining cold water; let stand 5 minutes. Heat milk in a saucepan over medium heat just below boiling. Stir in softened gelatin and sugar until sugar is dissolved. Remove from heat; stir in sour cream and vanilla until smooth. When blue gelatin in pan is almost set, carefully spoon 1-1/2 C. sour cream mixture over it. Chill until almost set, about 30 minutes. Carefully spoon 1 bowl of strawberry gelatin over cream layer. Chill until almost set. Carefully spoon 1-1/2 C. cream mixture over the strawberry layer. Chill until almost set. Repeat, adding layers of blue gelatin, cream mixture and strawberry gelatin, chilling in between each. Chill several hours or overnight.