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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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This salad is an easy one that uses ingredients that are available year-round. This recipe was developed as a promotion for a frozen food company. This salad is pretty and tasty as well. I found this recipe in Salads Food Writers' Favorites. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
15 ounces crushed pineapple |
6 ounces lemon gelatin |
1 cup boiling water |
6 ounces pineapple juice |
2 cups frozen blueberries, thawed and drained |
8 ounces cream cheese, softened |
1/4 cup granulated sugar |
1 cup sour cream |
1 teaspoon vanilla |
1/2 cup chopped pecans |
Directions:
1. Drain crushed pineapple, reserving juice. In a medium mixing bowl, combine gelatin and boiling water; stir to completely dissolve gelatin. Add reserved juice from crushed pineapple and the pineapple juice. Refrigerate 45 minutes, or until gelatin is soft-set, stirring once. Stir in drained pineapple and blueberries. Spoon into a 13x9x2-inch dish. Refrigerate 30-45 minutes, or until firm.
2. In a medium mixing bowl with an electric mixer on high speed, beat cream cheese and sugar until light and fluffy. Add sour cream and vanilla; mix well. Spread evenly over blueberry gelatin layer. Sprinkle pecans over top. Refrigerate 1-2 hours. To serve, cut into squares.
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