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Blueberry Cream Cheese Mold Recipe

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This recipe for Blueberry Cream Cheese Mold, by , is from Berkwood Hedge School Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Robert Lunche
Added: Tuesday, May 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  

Directions:
Directions:
(I use a large circular aluminum mold in the shape of a ring.)

1. Dissolve 1 three-ounce pkg. of lemon jello in 1 1/2 cups of hot water.
2. Add 1 one-half lb. pkg. of cream cheese, 1 cup of sour cream, 3 heaping tbsp, of confectioner's sugar and 1 tsp. of vanilla.
3. Allow the above mixture to congeal in the ring mold in the refrigerator.
4. Dissolve 1 six-ounce pkg. of a red jello in 2 cups of hot water.
5. Add 1 can of blueberries and associated syrup to the red jello solution.
6. When the jello and blueberry mixture is cooled enough to not damage the lemon jello, sour cream, cream cheese and vanilla in the ring mold cooled in the refrigerator, ladle the red jello and blueberry mixture on the top of the mixture in the ring mold (carefully).
7. Refrigerate the ring mold to congeal the two layers in the mold.
8. After congealing, remove the Blueberry Cream Cheese Mold from the ring mold onto a serving plate (carefully). Momentarily placing the ring mold in warm water will help release the mixture from the ring mold.

Personal Notes:
Personal Notes:
From Simon Lunche's Grandfather

 

 

 

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