Blueberry Congealed Salad Recipe

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Blueberry Congealed Salad

Jim Hatfield

By
@jtht

We had this for Christmas dinner one year and everyone seemed to enjoy it really well. Hardest part was getting it out of the mold!


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Prep:

20 Min

Method:

No-Cook or Other

Ingredients

6 oz
blackberry gelatin (or can use black cherry)
2 c
water, boiling
15 oz
blueberries
8 oz
crushed pineapple drained, with juice reserved
8 oz
cream cheese, room temperature
1/2 c
sugar
1 c
sour cream
1/2 tsp
vanilla extract
1/2 c
chopped pecans

Directions Step-By-Step

1
In a large bowl, dissolve the gelatin in boiling water.
2
Drain the liquid from the blueberry and pineapple cans into a measuring cup and add enough water to make 1 cup of liquid.
3
Stir the juice mixture, blueberries and crushed pineapple into the gelatin and pour into a 2 quart mold. Refrigerate until firm.
4
Mix together softened cream cheese, sugar, sour cream and vanilla and spread over the congealed gelatin mixture.
5
Sprinkle cream cheese layer with chopped pecans. Chill for approximately 30 more minutes, invert and serve.

About this Recipe

Course/Dish: Gelatin Salads
Main Ingredient: Fruit
Regional Style: American