blueberry congealed salad
(1 RATING)
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 time
20 Min
cook time
method
No-Cook or Other
yield
Ingredients
- 6 ounces blackberry gelatin (or can use black cherry)
- 2 cups water, boiling
- 15 ounces blueberries
- 8 ounces crushed pineapple drained, with juice reserved
- 8 ounces cream cheese, room temperature
- 1/2 cup sugar
- 1 cup sour cream
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped pecans
How To Make blueberry congealed salad
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Step 1In a large bowl, dissolve the gelatin in boiling water.
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Step 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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Step 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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Step 4Mix together softened cream cheese, sugar, sour cream and vanilla and spread over the congealed gelatin mixture.
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Step 5Sprinkle cream cheese layer with chopped pecans. Chill for approximately 30 more minutes, invert and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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