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Blueberry Congealed Salad

jenniferjaz's picture
Ingredients
  Black cherry gelatin 6 Ounce
  Canned blueberry pie filing 10 Ounce
  Canned crushed pineapple 10 Ounce
  Nuts 1⁄2 Cup (8 tbs), chopped
  Sour cream 1⁄2 Pint
  Cream 6 Ounce, softened
  Sugar 1⁄2 Cup (8 tbs)
  Vanilla 1⁄2 Teaspoon
Directions

MAKING
1) In a bowl, dissolve the gelatin in 1 ½ cups of boiling water and add 1 ½ cups of cold water
2) Chill the mixture till it thickens
3) Into the blueberry filling, fold in the pineapple and the nuts
4) Pour the filling into the mould
5) Place in the refrigerator to set
6) On a serving platter, unmold
7) In a bowl, using a spoon, blend together the sour cream, cream cheese, sugar and vanilla together
8) Pour the dressing over the unmolded salad

SERVING
9) Serve chilled

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet
Feel: 
Creamy
Method: 
Chilling
Dish: 
Salad
Interest: 
Holiday, Everyday
Ingredient: 
Blueberry
Preparation Time: 
20 Minutes
Servings: 
6

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 539 Calories from Fat 141

% Daily Value*

Total Fat 15 g23.6%

Saturated Fat 6.7 g33.3%

Trans Fat 0 g

Cholesterol 22.8 mg7.6%

Sodium 235.4 mg9.8%

Total Carbohydrates 95 g31.8%

Dietary Fiber 2.6 g10.2%

Sugars 77.9 g

Protein 7 g14.5%

Vitamin A 5.8% Vitamin C 1.2%

Calcium 13.4% Iron 2.5%

*Based on a 2000 Calorie diet

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Blueberry Congealed Salad Recipe