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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Blueberry Salad Recipe

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This recipe for Blueberry Salad is from Mama, Teresa, and Linda's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

2 pkgs. Grape Jell-O
2 cups boiling water
1- 20 ounce can crushed pineapple (do not drain)
1 can Blueberry Pie Filling

Topping

1-8 ounce pkg. cream cheese (softened)
1/2 pint sour cream
1/2 cup sugar
1 teaspoon vanilla
Directions:
Directions:

Dissolve Grape Jell-O in 2 cups of boiling water. Stir in the crushed pineapple and blueberry pie filling. Put in refrigerator. After the mixture has congealed spread with topping.

For topping:

Blend ingredients together and spread over the congealed salad. Sprinkle 1/2 cup chopped pecans over top.

 

 

 

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