Blueberry Congealed Salad Recipes

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:

• 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.
• 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.

Steps:

• Dissolve Jello as directed "MINUS" 1 Cup of the Water.
• Add Pie Filling, Pineapples, and Pecans.
• Chill until set.
• Mix all topping ingredients, except the Pecans, with a mixer or blender until smooth and fluffy.
• Spread over set Jello and sprinkle with Pecans.
• This recipe can also be made using Strawberry Pie filling and Crushed Pineapples, or Lime Jello and Manderin Orange Segments.
• Any combination is fine and its Delicious!
• A Festive Holiday Treat that is sure to please everyone!
• Have fun with it!

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:

• 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.

Steps:

• In a large bowl, dissolve gelatin in boiling water. Drain pineapple, reserving juice in a measuring cup; add enough water to measure 1 cup. Stir into gelatin. Add pineapple and blueberries. Transfer to an 11x7-in. dish; cover and refrigerate until firm., In a small bowl, beat the cream cheese, sour cream, sugar and vanilla until smooth. Spread over gelatin. Cover and refrigerate until serving. Just before serving, sprinkle with pecans.

Steps:

• Dissolve Jell-O in water.
• Add pineapple and pie-filling, reserving 1/4 cup of pie-filling for garnish.
• Place Jell-O mixture in a large decorative glass bowl (one that holds about 6-8 cups) and chill until it sets up.
• Cream together cream cheese, sugar and sour cream.
• Spread on top of Jell-O and top with reserved 1/4 cup pie-filling in center of cream mixture for garnish.
• Refrigerate.