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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 8 |
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The term salad has multiple meanings on the southern table. It can be what it is to most other Americans, an assortment of leafy and low-cal vegetables, or it can be a gelatin concoction loaded with fruits, nuts, sour cream and or coconuts shreds. This blueberry salad has a color and sweetness that make it a wonderful thing to serve on special occasions. Ingredients:
1 (8 ounce) can crushed pineapple |
1 (6 ounce) package blueberry gelatin or 1 (6 ounce) package blackberry gelatin |
3 cups boiling water |
1 (16 ounce) can blueberries, drained |
1 (8 ounce) container sour cream |
1/2 cup sugar |
1 (8 ounce) package cream cheese, softened |
1/2 cup chopped pecans |
Directions:
1. Drain the pineapple, reserving the juice.
2. Dissolve the gelatin in boiling water.
3. When thoroughly dissolved, stir in the pineapple juice.
4. Chill until it is the consistency of unbeaten egg whites.
5. Stir in the pineapple and blueberries.
6. Pour into two 10 X 6 X 1-3/4 inch pans and chill until firm.
7. Unmold onto serving platter.
8. In a bowl combine the sour cream, sugar and cream cheese.
9. Mix until smooth and well blended.
10. Spread over the salad and top with pecans.
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