Blueberry salad #1

Yield: 10 Servings

Measure Ingredient
1 pack (6-oz) raspberry gelatin
1 cup Boiling water
1 can (21-oz) blueberry pie filling
1 can (8.25-oz) crushed pineapple
1 cup Sour cream
1 cup Chopped nuts
½ cup Sugar
1 pack (8-oz) cream cheese; softened

Dissolve gelatin in water in a 2-quart dish. Add pie filling and pineapple.

Chill until firm. Combine cream cheese, sour cream, nuts and sugar. Spread over gelatin. Chill.

MRS ELBERT JACKSON (RADA)

MARVELL, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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