Blueberry salad #3

Yield: 8 Servings

Measure Ingredient
1 can (15-oz) blueberries
1 can (8.25-oz) crushed pineapple
2 packs (3-oz) black raspberry gelatin
1 cup Boiling water
1 pack (8-oz) cream cheese; softened
1 carton (8-oz) sour cream
½ cup Sugar
1 teaspoon Vanilla extract
1 cup Chopped pecans

Drain blueberries and pineapple, reserving liquid. Dissolve gelatin in boiling water. Add enough water to reserved juices to make 1-¾ cup; add to dissolved gelatin. Pour into a 13x9 inch pan. When gelatin is slightly thickened, fold in fruit. Chill until firm.

Combine cream cheese, sour cream, sugar and vanilla; beat well. Spread over gelatin and sprinkle with pecans. Chill until well set. Makes 8 to 10 servings.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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