Blueberry Congealed Salad Tasty Recipes

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Blueberry Congealed Salad

"The mixture 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 as opposed to blackberry, in case you want."

Ingredients :

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

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H5M

In a massive bowl, dissolve the gelatin in boiling water. Drain the liquid from the blueberry and pineapple cans right into a measuring cup and add sufficient water to make 1 cup of liquid. Stir the juice aggregate, blueberries and crushed pineapple into the gelatin and pour right into a 2 quart mold. Refrigerate till firm.
Mix together softened cream cheese, sugar, bitter cream and vanilla and spread over the congealed gelatin aggregate. Sprinkle cream cheese layer with chopped pecans. Chill for about 30 extra mins, invert and serve.

Notes :

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