Jane's Favorite Tested Recipes
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Ft. Myers, Florida
Blueberry Congealed Salad
| 2 (3 ounce) packages gelatin (flavor of your choice) |
| 2 cups boiling water |
| 1 (15 ounce) can blueberries, drained with juice reserved |
| 1 (8 ounce) can crushed pineapple, drained with juice reserved |
| 1 (8 ounce) package cream cheese, softened |
| ½ cup white sugar |
| 1 cup sour cream |
| ½ teaspoon vanilla extract |
| ½ cup chopped pecans |
In a large bowl, dissolve the gelatin in boiling water. Drain and combine the liquid from the fruit. If it does not measure at least one cup, add water to make one cup. Stir the juice mixture, blueberries, and crushed pineapple into the gelatin and pour into a 2 quart mold or 13 x 9 pan. Refrigerate until firm.
Mix together the softened cream cheese, sugar, sour cream, and vanilla and spread over the congealed gelatin mixture. Sprinkle cream cheese layer with chopped pecans. Chill for approximately 30 minutes.
NOTE: I found this online at www.allrecipes.com and we really did like it! It called for blackberry or black cherry gelatin, but my Publix was out of both so I just used strawberry. It also said to add water to the fruit liquids to equal one cup, but when I combined them, I had more than one cup; so I just measured out one cup and used that. I did not use a mold when I made it, as I had no intention of inverting it. I did use a 13 x 9 pan and next time I may do it in an 8 x 12 pan. It was pretty and it was cool and refreshing! (It's exceedingly excellent...REALLY)