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Independence Day Salad

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1 package 3 ounces strawberry Jell-O
1 package 3 ounces black cherry Jell-O
2 cup sugar, divided
3 cups boiling water, divided
1 cup cold water, divided
1 package 3 ounces lemon Jell-O
1 to 2 cups fresh strawberries
2 cups vanilla ice cream
1 to 2 cups fresh or frozen blueberries


Place strawberry and black cherry Jell-O in separate bowls. Add 1/4 cup of the sugar and 1 cup of the boiling water to each and stir until Jell-O and sugar are completely dissolved. Add 2 cup cold water to each mixture. Dissolve lemon Jell-O in remaining 1 cup boiling water. Place bowl of strawberry Jell-O in larger bowl of ice and water; stir until slightly thickened and add strawberries. Pour into a 9x5 loaf pan and chill about 5 minutes. Add ice cream to lemon Jell-O, blending well. Spoon carefully into pan on top of strawberry Jell-O, chill about 5 minutes. Place bowl of black cherry Jell-O in large bowl of ice and water; stir until slightly thickened. Add blueberries and spoon into pan on top of lemon Jell-O. Chill until firm, about 6 hours or overnight.

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