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Monday, July 6, 2009

Blueberry Salad: by Kimberly

My mom and I made this salad for the 4th. And it was delicious...more like a dessert.
1 15oz can blueberries
1 8.1/4 oz can crushed pineapple
2 3oz pkg of black raspberry gelatin
1 8oz cream cheese (softened)
1 8oz carton sour cream
1/2 cup sugar
1 tsp vanilla
1 cup pecans

Directions:
Drain blueberries and pineapples, reserving liquid. Dissolve gelatin in boiling water. Add enough water to reserve liquid to mkae 1 3/4 cups, add dissolved gelatin. Pour into a 13x9 pyrex. When gelatin is slightly thickened, fold in fruit. Chill until firm

Icing:
Combine cream cheese, sour cream, sugar and vanilla. Beat well. Spread over gelatin and sprinkle with pecans. Chill until set.