Blueberry Salad - cooking recipe

Ingredients
    2 (3 oz.) pkg. grape gelatin
    2 c. boiling water
    1 (20 oz.) can crushed pineapple
    1 (21 oz.) can blueberry pie filling
    8 oz. cream cheese, softened
    1/2 c. sugar
    1 c. sour cream
    1/2 c. chopped pecans
    1 tsp. vanilla extract
Preparation
    Dissolve the gelatin in the boiling water in a bowl.
    Stir in the undrained pineapple and pie filling.
    Spoon into a 9 x 13-inch dish.
    Chill for 1 hour or until set.
    Beat the cream cheese and sugar in a mixer bowl until fluffy.
    Add the sour cream, pecans and vanilla.
    Spread over the congealed layer.
    Chill until serving time.
    Yields 8 servings.

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