BLUEBERRY JELLO SALAD
»1 Can (16 Oz.) cruhed pineapple (reserved drained juice)**.
»1 C. boiling water.
»2 Boxes (3 Oz.) of grape or berry-blue JELL-O gelatin (can substitute sugar-free JELL-O)*.
»1 Can (16 Oz.) blueberry pie filling.
»1/2 C. fresh blueberries, washed.
»1/4 C. chopped pecans.
HOW TO MAKE:
1-Drain the pineapple juice into a one (1) C. measuring cup. Fill the rest of the cup to the top with boiling water.
2-Pour the gelatin into the pineapple juice / boiling water mixture and stir until the crystals are completely dissolved. Add crushed pineapple and blueberry pie filling. Stir to combine.
3-Pour the gelatin mixture into a 9- by 13-inch pan. Cover and refrigerate until firmly set. The salad can be ready to serve in 2-3 hrs or leave overnight. Keep chilled until ready to serve.
4-Approximately 30 mins before serving, spread with the prepared creamed cheese topping until covered evenly. Garnish with fresh blueberries and chopped nuts. Cover with plastic wrap and chill for another 30 mins before serving. Store gelatin desserts in a covered container to avoid the formation of a thick rubbery skin on the surface.
CREAM CHEESE TOPPING:
»1 (8 Oz.) Pkg. cream cheese, softened and chopped into blocks.
»1/2 C. granulated sugar.
»8 Oz. sour cream.
»1 Tsp. pure vanilla extract.
1-In large bowl, combine cream cheese, sugar, sour cream and vanilla extract. With electric mixer on med. speed. Whip together until smooth and creamy. Add more sugar to taste if needed.
2-Cover with plastic wrap and set aside in refrigerator until the above Blueberry Jell-O mixture is set. The topping can also be made right before you are ready to serve the salad.
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