Blueberry Congealed Salad Recipe 425

Steps:

• In a large bowl, dissolve gelatin in boiling water. Cool for 10 minutes. Stir in pie filling and pineapple until blended. Transfer to a 13x9-in. dish. Cover and refrigerate until partially set, about 1 hour. , For topping, in a small bowl, combine the cream cheese, sour cream, sugar and vanilla. Carefully spread over gelatin; sprinkle with walnuts. Cover and refrigerate until firm.

Steps:

• Salad Drain fruit. Boil water and combine with fruit juice. Make Jello with resulting liquid Allow to cool and then stir in fruit. Pour into a serving dish Refrigerate until Jello sets. Topping Combine cream cheese, sour cream, and nuts. Spread over top of Jello. For orange carrot pineapple version, simply substitute either 2 boxes orange or 1 each of orange and apricot for the jello. Substitute 4 carrots peeled and shredded for the blueberries.

Steps:

• 1. In a large bowl, dissolve the gelatin in boiling water.
• 2. Drain the liquid from the blueberry and pineapple cans into a measuring cup and add enough water to make 1 cup of liquid.
• 3. Stir the juice mixture, blueberries and crushed pineapple into the gelatin and pour into a 2 quart mold. Refrigerate until firm.
• 4. Mix together softened cream cheese, sugar, sour cream and vanilla and spread over the congealed gelatin mixture.
• 5. Sprinkle cream cheese layer with chopped pecans. Chill for approximately 30 more minutes, invert and serve.

Steps:

• Combine hot water and gelatin; stir until dissolved. Stir in pineapple and blueberry pie filling. Pour into a 9x13 inch dish and chill in refrigerator until firm.
• Cream together cream cheese and sugar. Beat in sour cream and vanilla. Spread over firm gelatin. Chill until serving.