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Blueberry Salad

Blueberry Salad

2 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 package s (3 ounce each) blackberry gelatin
2 cups boiling water
1 can (15 ounce) blueberries, drained with juice reserved
1 can (8 ounce) crushed pineapple, drained with juice reserved
1 package (8 ounce) cream cheese, softened
1/2 cup white sugar
1 cup sour cream
1/2 teaspoon vanilla extract
1/2 cup chopped pecans
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Let's Make It
1
In a large bowl, dissolve the gelatin in boiling water. Drain the liquid from the blueberry and pineapple cans into a measuring cup and add enough water to make 1 cup of liquid. Stir the juice mixture, blueberries and crushed pineapple into the gelatin. Pour into a 2 quart mold. Refrigerate until firm.
2
Mix together softened cream cheese, sugar, sour cream and vanilla. Spread over the gelatin mixture. Sprinkle cream cheese layer with chopped pecans.
3
Chill for approximately 30 more minutes, invert and serve. Or, may be layered and served in glass bowl.
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