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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
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.
Mix together softened cream cheese, sugar, sour cream and vanilla. Spread over the gelatin mixture. Sprinkle cream cheese layer with chopped pecans.
Chill for approximately 30 more minutes, invert and serve. Or, may be layered and served in glass bowl.
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