Categories: Blueberries, Congealed Salad
Ingredients
- 1 (15 ounce) can blueberries, reserve liquid
- 1 (8 1/2 ounce) can crushed pineapple, reserve liquid
- 2 (3 ounce) packages black raspberry gelatin
- 1 cup boiling water
- 1 (8 ounce) package cream cheese, softened
- 1 (8 ounce) carton sour cream
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Directions
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Drain fruit and reserve liquid.
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In a saucepan, boil water and dissolve gelatin.
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Add enough water to reserved liquid to make 1 3/4 cups and add to dissolved gelatin.
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Pour into a 13 × 9 inch baking dish; when gelatin is slightly thickened, fold in fruit.
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Chill until firm.
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In a bowl, combine cream cheese, sour cream, sugar, and vanilla; beat well.
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Spread over gelatin and sprinkle with pecans.
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Chill until set; cut into squares and serve.