Betty demonstrates how to make Blueberry-Grape Jelled Salad for Easter. This dish may be used as a salad or as a dessert.
|Boiling water||1 1/2 Cup (24 tbs)|
|Crushed pineapple||20 Ounce , undrained|
|Blueberry pie filling||21 Ounce|
|Cream cheese||8 Ounce , softened|
|Confectioner’s sugar||1/2 Cup (8 tbs)|
|Sour cream||1 Cup (16 tbs)|
|Vanilla extract||1/2 Teaspoon|
Dissolve Jello in boiling water. Let cool slightly.
Stir in undrained crushed pineapple and blueberry pie filling.
Pour into a 13-inch by 9-inch by 2-inch glass baking dish.
Cover with plastic wrap and refrigerate until gently set, at least 1 hour.
To make the topping, mix cream cheese, confectioner’s sugar, sour cream, and vanilla using medium speed of an electric mixer until smooth.
Spread topping over jelled salad. Cover with plastic wrap and chill until firm.