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Blueberry Salad Recipe

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

Contributor:  
Contributor:  
Dana Stanke
Added: Sunday, January 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 6-oz. package blackberry (or dark) jello
1 c. boiling water
1 15-oz can blueberries
1 8-oz. can crushed pineapple, drained, reserving juice
1 8-oz. package cream cheese, softened
1/2 c. sugar
1 c. sour cream
1/2 tsp. vanilla
1/2 c. pecans, chopped

Directions:
Directions:
Dissolve gelatin in boiling water. Add enough water to reserved fruit juices to make 1 1/2 c. and mix with gelatin. Stir in blueberries and pineapple. Pour into a two q1uart Pyrex dish and chill until firm. Blend cream cheese, sugar, sour cream, and vanilla in a medium mixing bowl. Spread over the congealed blueberry salad. Sprinkle with pecans.

Number Of Servings:
Number Of Servings:
8 servings
Personal Notes:
Personal Notes:
This is always a favorite wherever I take it. It could also be considered a dessert.

 

 

 

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