BLUEBERRY CONGEALED SALAD

Blueberry Congealed Salad image

The combination of a sweet, fruity gelatin layer and a pecan-crusted cheesecake-like layer makes for an unforgettable molded salad. You can use black cherry gelatin rather than blackberry, if you wish.

Provided by Edith

Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad

Time 1h5m

Yield 8

Number Of Ingredients 9

Ingredients

2 (3 ounce) packages blackberry Jell-O®
2 cups boiling water
1 (15 ounce) can blueberries
1 (8 ounce) can crushed pineapple, drained with juice reserved
1 (8 ounce) package cream cheese, softened
½ cup white sugar
1 cup sour cream
½ teaspoon vanilla extract
½ cup chopped pecans

Steps:

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

Nutrition Facts : Calories 394.8 calories, Carbohydrate 49.6 g, Cholesterol 43.4 mg, Fat 20.9 g, Fiber 1.7 g, Protein 6 g, SaturatedFat 10.3 g, Sodium 147.7 mg, Sugar 45.8 g