"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Blueberry Salad Recipe

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



1 (6 oz.) pkg. blackberry Jello
2 c. boiling water
1 (8 oz.) can crushed pineapple, drained (save juice)
1 (15 oz.) can blueberries, drained (save juice)

8 oz. cream cheese
1/2 c. sugar
1/2 c. sour cream
1/2 tsp. vanilla
1/2 c. chopped pecans

Dissolve Jello in boiling water. Add 1 cup liquid from juices.
Stir in berries and pineapple.
Pour into 2 quart flat container. Cover and refrigerate until jelled.

Topping: Combine cream cheese, sugar, sour cream and vanilla. Beat until creamy. Spread on Jello and sprinkle with pecans.




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