Creamy Blueberry Gelatin Salad (12-15)
Source of Recipe
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Creamy Blueberry Gelatin Salad (12-15)
Taste of Home April/May 2007
Prep: 30 min. + chilling 1 hour plus more.
Yield: 12-15 servings.
Plump blueberries and a fluffy topping star in this pretty, refreshing salad. My mom's blueberry salad was served at every holiday and celebration. Now, my children look forward to sampling it at holidays. �Sharon Hoefert, Greendale, Wisconsin
Ingredients:
� 2 packages (3 ounces each) grape gelatin
� 2 cups boiling water
� 1 can (21 ounces) blueberry pie filling
� 1 can (20 ounces) unsweetened crushed pineapple, undrained
� TOPPING:
� 1 package (8 ounces) cream cheese, softened
� 1 cup (8 ounces) sour cream
� 1/2 cup sugar
� 1 teaspoon vanilla extract
� 1/2 cup chopped walnuts
Directions:
In a large bowl, dissolve gelatin in boiling water. Cool for 10 minutes. Stir in pie filling and pineapple until blended. Transfer to a 13-in. x 9-in. dish. Cover and refrigerate until partially set, about 1 hour.
For topping, in a small bowl, combine the cream cheese, sour cream, sugar and vanilla. Carefully spread over gelatin; sprinkle with walnuts. Cover and refrigerate until firm.
1 serving (1/12 of recipe) equals 221 calories, 10 g fat (5 g saturated fat), 27 mg cholesterol, 76 mg sodium, 29 g carbohydrate, 1 g fiber, 4 g protein.
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