Blueberry Congealed Salad

The combination of a sweet, fruity gelatin layer and a pecan-crusted cheesecake-like layer makes for an unforgettable molded salad. You can use black cherry gelatin rather than blackberry, if you wish.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 395 Calories

Ingredients

• ½ cup white sugar
• ½ cup chopped pecans
• ½ teaspoon vanilla extract
• 1 cup sour cream
• 1 (8 ounce) package cream cheese, softened
• 2 cups boiling water
• 1 (8 ounce) can crushed pineapple, drained with juice reserved
• 1 (15 ounce) can blueberries
• 2 (3 ounce) packages blackberry Jell-O®

Recipe Instructions

Step 1

In a large bowl, dissolve the gelatin in boiling water. Drain the liquid from the blueberry and pineapple cans into a measuring cup and add enough water to make 1 cup of liquid. Stir the juice mixture, blueberries and crushed pineapple into the gelatin and pour into a 2 quart mold. Refrigerate until firm.

Step 2

Mix together 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 more minutes, invert and serve.