Blueberry Congealed Salad

Blueberry Congealed Salad Recipe

No Photo

Have you made this?

 Share your own photo!

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!

Rating:
★★★★★ 1 vote
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

Step-By-Step

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

About Blueberry Congealed Salad

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