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