Misc Desserts, Salads and Dressings

BLUEBERRY SALAD

  • JELLO
  • 2 small boxes Jello, grape
  • 2 cups Water, boiling
  • 1 - 20 oz. can Pineapple, crushed, not drained
  • 1 - 20 oz. can Blueberry pie filling
  • TOPPING
  • 1 - 8 oz. pkg Cream cheese, softened
  • 8 oz. Sour cream
  • 1/2 cups Sugar
  • 1/2 teaspoons Vanilla extract
  • 1/2 cups Pecans, chopped

    • Mix the jello ingredients, pour into desired container, and chill. A 9" x 13" pan works well, but multiple small containers may be used.

    After base has chilled, mix the topping ingredients well and spread over the jello. Cover and keep refrigerated.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by John Phillips of Breckenridge, TX. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!