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Blueberry Salad

2 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 package s (3 ounce each) blackberry gelatin
2 cups boiling water
1 can (15 ounce) blueberries, drained with juice reserved
1 can (8 ounce) crushed pineapple, drained with juice reserved
1 package (8 ounce) cream cheese, softened
1/2 cup white sugar
1 cup sour cream
1/2 teaspoon vanilla extract
1/2 cup chopped pecans
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Let's Make It
1
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. Pour into a 2 quart mold. Refrigerate until firm.
2
Mix together softened cream cheese, sugar, sour cream and vanilla. Spread over the gelatin mixture. Sprinkle cream cheese layer with chopped pecans.
3
Chill for approximately 30 more minutes, invert and serve. Or, may be layered and served in glass bowl.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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