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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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My friend Marilyn shared this wonderful gelatin salad with me years ago. I make it every holiday season. It's delish! Ingredients:
1 (16 ounce) canned blueberries, with juice |
1 (8 1/2 ounce) can crushed pineapple with juice |
1 (3 ounce) package black cherry gelatin |
1 (3 ounce) package raspberry gelatin powder |
2 cups boiling water |
1 (8 ounce) package cream cheese |
1/2 cup sugar |
1 pint sour cream |
1/2 teaspoon vanilla |
1/2 cup pecans, chopped |
Directions:
1. Drain blueberries and pineapple; reserving juice. Dissolve gelatin in boiling water. Add 1 cup pineapple and blueberry juice. Stir in drained fruit and pour into 2 quart dish (9 x 13 works well). Refrigerate to congeal.
2. Topping:.
3. Soften cream cheese and fold in sugar, sour cream, vanilla, and pecans. Spread over congealed salad.
4. Prep time does not include time for salad to congeal.
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