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Blueberry and Cherry Salad Recipe

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This recipe for Blueberry and Cherry Salad, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy Miller
Added: Monday, September 28, 2009


1 large package Cherry jello
1 cups Boiling water
1 20-oz can Blueberry pie filling
1 20-oz can Crushed pineapple, undrained

1 8 oz. package Cream Cheese
cup Sugar
cup Sour cream
1 teaspoon Vanilla
1/2 cup Chopped nuts
1 cup Roasted pecans

Chill the pie filling and pineapple in the refrigerator the night before assembling the salad. This will allow for a faster set. Dissolve jello in boiling water in a 9 x 13 glass dish. Let it cool. Add pie filling and pineapple. Beat cream cheese, sour cream, vanilla and chopped nuts until smooth. Spread on top of jello mixture. Top with roasted pecans. Refrigerate.




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