blueberry congealed salad
(1 rating)
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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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(1 rating)
prep time
20 Min
method
No-Cook or Other
Ingredients For blueberry congealed salad
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6 ozblackberry gelatin (or can use black cherry)
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2 cwater, boiling
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15 ozblueberries
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8 ozcrushed pineapple drained, with juice reserved
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8 ozcream cheese, room temperature
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1/2 csugar
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1 csour cream
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1/2 tspvanilla extract
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1/2 cchopped pecans
How To Make blueberry congealed salad
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1In a large bowl, dissolve the gelatin in boiling water.
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2Drain the liquid from the blueberry and pineapple cans into a measuring cup and add enough water to make 1 cup of liquid.
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3Stir the juice mixture, blueberries and crushed pineapple into the gelatin and pour into a 2 quart mold. Refrigerate until firm.
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4Mix together softened cream cheese, sugar, sour cream and vanilla and spread over the congealed gelatin mixture.
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5Sprinkle cream cheese layer with chopped pecans. Chill for approximately 30 more minutes, invert and serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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