"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Blueberry Congealed Salad Recipe

  Tried it? Rate this Recipe:
 

 

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

Contributor:  
Contributor:  
Ellen H Cooper
Added: Tuesday, November 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 16oz can blueberries w/ juice
1 8 1/2 can crushed pineapple w/ juice
1 3 oz pkg black cherry gelatin
1 3 oz pkg strawberry or cherry gelatin
2 cups boiling water

Topping:
1 8oz cream cheese
1/2 c sugar
1 pint sour cream
1/2 t vanilla
1/2 c pecans chopped

Directions:
Directions:
Drain blueberries and pineapple; reserve juice. Dissolve gelatin in boiling water. Add 1 c pineapple and blueberry juice. Stir in fruit. Place in refrigerator overnight. Stir together the topping and place on the top.

Number Of Servings:
Number Of Servings:
12 squares
Preparation Time:
Preparation Time:
20 minutes plus refrigerator time
Personal Notes:
Personal Notes:
This is a pretty salad for the holidays. I usually make it without the pecans.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

413W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!