Congealed Blueberry Salad
Ingredients
- 2 3 oz. pkgs. blueberry or blackberry Jell-O
- 2 cups boiling water
- 1 15 oz. can blueberries
- 1 8 oz. can crushed pineapple
Instructions
- Pour boiling water over gelatin. Stir well to dissolve. Drain blueberries
- and pineapple, saving juice. Add enough water to juice to make one cup.
- Add this to gelatin mixture. Add fruit, pour into a 9 X 13 pan and chill.
TOPPING:
- 1 (8 oz.) pkg. Cream cheese softened
- 1/2 cup sugar
- 1/2 pint sour cream
- 1/2 T. vanilla
- Blend well, spread over firm gelatin. Sprinkle with chopped nuts
Notes
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