Blueberry Congealed Salad

SUBMITTED BY: Edith

"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."

PREP TIME	15 Min
READY IN	1 Hr 5 Min

SERVINGS & SCALING

Original recipe yield: 2 quart mold

USMETRIC

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INGREDIENTS

2 (3 ounce) packages blackberry gelatin
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
1/2 cup white sugar
1 cup sour cream
1/2 teaspoon vanilla extract
1/2 cup chopped pecans

READ REVIEWS (29)

DIRECTIONS

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.

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REVIEWS

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Reviewed on Dec. 9, 2003 by norwich

Absolutely delicious! The first time I made this, I tried to invert the salad and it was a mess. So now I use a pretty glass bowl and put the cream cheese mixture on top with the pecans. Also, instead of measuring the liquid from the can of blueberries and pineapple to equal one cup, I just add the blueberries and pineapple straight from their cans into the prepared jello. The amount of liquid in those cans equal one cup anyway, so why measure it out? Turns out perfect everytime.

18 users found this review helpful

Reviewed on Dec. 24, 2003 by CORYCOOKS

Yummy! Instead of digging out a mold, I put it in a glass 9x13 pan with the cheescake layer on the bottom. Will make again and again!

15 users found this review helpful

Reviewed on Aug. 21, 2003 by CAROLINA68

Delicious. I "lightened" this recipe up a bit by using sugar free jello, reduced fat cream cheese, fat free sour cream and I reduced the sugar to 1/4 cup. It turned out excellent.

14 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 396

Total Fat: 21.3g
Cholesterol: 43mg
Sodium: 152mg
Total Carbs: 48.5g
Dietary Fiber: 2g
Protein: 6.2g

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