Blueberries and Cream Salad |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 8 |
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Feeling retro? This recipe is from 1960 Better Homes and Gardens. The cooking time is actually chilling time, so plan ahead. Ingredients:
1 (3 ounce) package lemon jell-o gelatin |
1 cup boiling water |
1 (24 ounce) can blueberry pie filling |
2 tablespoons lemon juice |
1/2 cup sour cream |
1 tablespoon sugar |
Directions:
1. Dissolve the gelatin in boiling water.
2. Set aside to cool.
3. Stir in the pie filling and lemon juice.
4. Chill until partially set.
5. Spoon half the gelatin mixture into an 8.
6. 5 x4.
7. 5 2.
8. 5 loaf pan.
9. Chill until set (keeping remaining gelatin at room temperature.).
10. Combine the sour cream with the sugar.
11. Spread evenly over the gelatin in a loaf pan.
12. Top with layer of remaining gelatin.
13. Chill for 4 to 5 hours or overnight till firm.
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