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Blueberry Salad Recipe

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This recipe for Blueberry Salad, by , is from The Sharp Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Drucilla Sharp Gambrell
Added: Wednesday, October 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 (3 oz) pkgs Blackberry gelatin
1 3/4 cups boiling water
1 (15 oz) can drained blueberries (save juice)
1 small can crushed pineapple (save juice)
1 (8 oz) pkg cream cheese, softened
1/2 pint sour cream
1/4 cup sugar
1 tsp vanilla
1/2 cup chopped pecans
1 small jar cherries, chopped

Directions:
Directions:
Dissolve gelatin in boiling water. Cool. Measure juice from blueberries and pineapple, and add water to measure 1 cup. Add to gelatin mixture. Stir in blueberries and pineapple. Pour into a 2-quart dish. Cover and refrigerate until firm.

Cream sour cream, cream cheese, sugar, and vanilla. Whip until fluffy and spread over salad. Sprinkle with pecans and chopped cherries.

Personal Notes:
Personal Notes:
Landa Ellsworth gave me this recipe after bringing it to an Emmaus Cluster dinner meeting.

 

 

 

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