BLUEBERRY CONGEALED SALAD

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Blueberry Congealed Salad image

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!

Provided by Jim Hatfield

Categories     Gelatin Salads

Time 20m

Number Of Ingredients 9

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

Steps:

  • 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.

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