"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Blueberry Salad Recipe

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This recipe for Blueberry Salad, by , is from COOKING WITH GRANDMOTHER AND OTHERS, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Holland
Added: Wednesday, November 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 package red raspberry jello, / 3 ozs boxes
3 cups boiling water
1 package plain Knox gelatin
1 cup half and half
1 cup sugar
1 tsp vanilla
1 8 oz package cream cheese
½ c walnuts (I use pecans)
1 can blueberries in juice (I use a package of frozen blueberries)

Directions:
Directions:
First Layer: Dissolve one package Jello in 2 cups boiling water. Pour into ring mold and let set really good.

Second Layer: Dissolve Knox gelatin in ½ c cold water. Heat half and half ‘til just before boiling. Stir in sugar and Knox gelatin. Add vanilla and blend in cream cheese and nuts. Chill till partly set and pour on first layer.

Third Layer: Dissolve one package raspberry Jello in 1 cup boiling water. Add blueberries and juice (I don’t add any juice since I use the frozen berries). Chill and pour on second layer. (This layer begins to set up very quickly because of the limited amount of liquid and the frozen berries.) Refrigerate.

Personal Notes:
Personal Notes:
Enjoy! This is NOT a weight-watcher’s diet.
My grandkids don’t let me get through the holidays without making this blueberry salad.

 

 

 

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