Blueberry Cream Salad - cooking recipe

Ingredients

1 (3 oz.) pkg. lemon-flavored gelatin
1 c. boiling water
1 (1 lb. 5 oz.) can blueberry pie filling
2 Tbsp. lemon juice
1/2 c. dairy sour cream
1 Tbsp. sugar

Preparation

Dissolve gelatin in boiling water. Set aside to cool. Stir in pie filling and lemon juice. Chill until partially set. Spoon half the gelatin mixture into 8 1/2 x 4 1/2 x 2 1/2-inch loaf dish. Chill until set. (Keep remaining gelatin at room temperature.) Combine dairy sour cream and sugar. Spread evenly over gelatin in loaf dish. Top with layer of remaining gelatin. Chill 4 to 5 hours or overnight, until firm. Cut in squares and serve on crisp salad greens. Makes 6 to 8 servings.