Blueberry Congealed Salad So Tasty

Thursday, August 4, 2016

Blueberry Congealed Salad

"The mixture of a sweet, fruity gelatin layer and a pecan-crusted cheesecake-like layer makes for an unforgettable molded salad. You can use black cherry gelatin in place of blackberry, in case you wish."

Ingredients :

2 (3 ounce) packages blackberry Jell-O®
2 cups boiling water
1 (15 ounce) can blueberries
1 (eight ounce) can beaten pineapple, drained with juice reserved
1 (8 ounce) bundle cream cheese, softened
half cup white sugar
1 cup sour cream
half teaspoon vanilla extract
half cup chopped pecans

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H5M

In a massive bowl, dissolve the gelatin in boiling water. Drain the liquid from the blueberry and pineapple cans into a measuring cup and add enough water to make 1 cup of liquid. Stir the juice mixture, blueberries and crushed pineapple into the gelatin and pour into a 2 quart mould. Refrigerate till company.
Mix together softened cream cheese, sugar, bitter cream and vanilla and unfold over the congealed gelatin combination. Sprinkle cream cheese layer with chopped pecans. Chill for about 30 extra mins, invert and serve.

Notes :

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