Blueberry Salad

By JJCR

Ingredients

• two 3 oz packages grape gelatin dessert mix
• 2 cups boiling water
• one 21-oz. can blueberry pie filling
• one 20 oz. can crushed pineapple
• one 8 oz. package cream cheese, at room temperature
• 1 cup sour cream
• 1 cup pecan halves
• 1 tsp. vanilla extract
• Maybe could sub. cherry gelatin and cherry pie filling

Preparation

Step 1

In a large bowl, mix the gelatin dessert mix into the boiling water. When the powder has dissolved, stir in the blueberry pie filling and the pineapple with its juice. Pour into a 13x9 inch shallow baking dish. Refrigerate for at least 4 hours, or overnight. Stir together the cream cheese, sour cream, pecans, and vanilla. Spread this mixture over the jelled salad. Chill for an additional hour.



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