Blueberry Congealed Salad
Serves: 5
Magnus Pfeffer
1 January 1970
Based on User reviews:
58
Spice
59
Sweetness
53
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 cups
Water (boiling)430 g
Blueberry (can)1 cup
White Sugar1 cup
Sour Cream1 tsp
Vanilla Extract1 cup
Pecan (chopped)Directions:
1
In a large bowl, dissolve the gelatin in boiling water
2
Drain the liquid from the blueberry and pineapple cans into a measuring cup and add enough water to make 1 cup of liquid
3
Stir the juice mixture, blueberries and crushed pineapple into the gelatin and pour into a 2 quart mold
4
Refrigerate until firm
5
Mix together softened cream cheese, sugar, sour cream and vanilla and spread over the congealed gelatin mixture
6
Sprinkle cream cheese layer with chopped pecans
7
Chill for approximately 30 more minutes, invert and serve