Blueberry-Pecan Congealed Salad

Sue Sherman
Salina, Kansas

Blueberries

2 – 3 pkgs. blackberry or black raspberry gelatin
3 c. boiling water
8.25 oz. crushed pineapple, drained with juice reserved
15 oz. blueberries, drained
8 oz. sour cream
8 oz. cream cheese, softened
1/2 c. sugar
1/4 c. chopped pecans

Dissolve gelatin in boiling water. stir in resercved pineapple juice. Chill until mixture is the consistency of unbeaten egg whites. Stir in pineapple and blueberries. Pour into a 10 x 6 x 2 inch pan and refrigerate until set. Combine sour cream, cream cheese and sugar. Mix until smooth and well blended. Spread cream mixture over firm salad. Top with pecans. Chill until ready to serve. Serves 6 to 8.

ADRIANS “A Unique Boutique”
Downtown Buhler, Kansas

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