Blueberry Congealed Salad
|Raspberry gelatin||1 Tablespoon (1 Packet)|
|Boiling water||1 Cup (16 tbs)|
|Unflavored gelatin envelope||1|
|Water||1⁄4 Cup (4 tbs)|
|Crushed pineapple||1 Can (10 oz), drained, liquid reserved and chilled|
|Blueberries||1 Can (10 oz), drained, liquid reserved and chilled|
|Cold water||1 Cup (16 tbs)|
|Whipping cream||1⁄2 Pint|
|Pecans||1 Cup (16 tbs), chopped|
Dissolve raspberry gelatin in boiling water.
Add unflavored gelatin to 1/4 cup cold water and stir until softened.
Add to raspberry gelatin and stir until dissolved.
Measure liquid from fruits; add orange juice, if needed, to make 1 1/2 cups.
Add to gelatin mixture.
Stir in cold water.
Chill until mixture begins to congeal.
Combine cream,€” which has been whipped with 2 tablespoons sugar €” fruits, and pecans.
Add to gelatin mixture; spoon into a 5 cup mold and chill until firm.