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Blueberry Gelatin Salad

Recipe Introduction


When we first moved here, we had a magnificent crop of wild huckleberries. I canned 14 pints of blueberries that spring. We had this salad often for the next three years.





List of Ingredients



• 2 packages raspberry gelatin
  
• 3 cups boiling water
  
• 1 can blueberries, drained
  
• 1 can crushed pineapple, drained
  
• 1 cup sour cream
  






Instructions



1. Dissolve gelatin in boiling water. Cool. Add juices from blueberries and pineapple. Mix well. Add blueberries and pineapple. Pour half the mixture into a 13 x 9 x 2 inch baking dish. Refrigerate remaining half. Refrigerate baking dish half.
   
   
2. When gelatin in baking dish thickens, spread sour cream on top. Return to refrigerator for a half hour or so.
   
   
3. Pour remaining gelatin on top. Chill until set.
   
   






Final Comments


Of course, you can always chill the entire recipe and spread sour cream on top.

You may need less than 3 cups boiling water. Reduce as needed.