Blueberry Salad - cooking recipe
Ingredients
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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
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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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