Blueberry Salad

Name: Blueberry Salad
Yield: serves 8-10
Ingredients: Two 3-ounce packages grape gelatin dessert mix; 2 cups boiling water; One 21-ounce can blueberry pie filling; One 20-ounce can crushed pineapple; One 8-ounce package cream cheese, at room temperature; 1 cup sour cream; 1 cup pecan halves; 1 teaspoon vanilla extract

December 14, 2011

Recipe information

Yield
serves 8-10

Ingredients

Two 3-ounce packages grape gelatin dessert mix

2 cups boiling water

One 21-ounce can blueberry pie filling

One 20-ounce can crushed pineapple

One 8-ounce package cream cheese, at room temperature

1 cup sour cream

1 cup pecan halves

1 teaspoon vanilla extract

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 13 × 9-inch shallow baking dish.
Step 2
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.

Paula Deen's Kitchen Classics

TagsSalad Dessert Cream Cheese Cheese Dairy Pineapple Fruit Sour Cream Pecan Nut Easy Make Ahead Cookbooks

Recipe notes

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