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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I believe that this recipe came from the 'Taste of the South Magazine'. It looks and tastes wonderful. It is made the 'old-fashioned way' with unflavored gelatin not Jell-O. Ingredients:
4 (1/4 ounce) packages unflavored gelatin |
6 cups blueberry-cranberry juice, divided |
1/2 cup sugar |
1 (20 ounce) can crushed pineapple, drained |
1 (15 ounce) can blueberries, drained |
1/2 cup blueberry-flavored syrup |
1/4 cup fresh lemon juice |
1 (8 ounce) package cream cheese, softened |
1 cup marshmallow creme |
1/2 cup powdered sugar |
1 cup heavy cream |
1 1/4 cups finely chopped pecans |
Directions:
1. In a large bowl combibe the gelatin and 2 cups of the juice drink, stir and let stand for 5 minutes. In a medium saucepan bring the remaining juice drink to a boil over medium heat. Pour the boiling juice over the gelatin stirring until completely dissolved. Add the pineapple, blueberries, syrup and lemon juice stirring well. Pour into an ungreased 13x9 inch baking dish and refrigerate until set.
2. In a medium bowl combine the cream cheese, marshmallow creme and the powdered sugar. Beat until very creamy, slowly add the heavy cream beating until combined. Turn speed to high and whip to stiff peaks. Spread over the congealed salad, garnish with the pecans, cover and refrigerate.
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