Blueberry Pineapple Salad
19 Jun 2009
|Blueberries||1 Can (10 oz), drained|
|Pineapple||1 Can (10 oz), drained|
|Black raspberry gelatin||6 Ounce|
|Sour cream||1 Cup (16 tbs)|
Drain blueberries and pineapple; reserve juices.
Add enough water to combined juices to make 3 2/3 cups liquid.
Heat to boiling.
Pour over gelatin; stir to dissolve.
Add sour cream and fruit.
Pour into mold; chill overnight.
Blueberry Pineapple Salad Recipe