BLUEBERRY CONGEALED SALAD 
2 (3 oz.) boxes blackberry Jello
1 sm. can crushed pineapple
1 can blueberries

Add 2 cups boiling water to Jello. Drain blueberries and pineapple. Use juice of fruit instead of cold water (2 cups). Add fruit and let set until firm.

TOPPING:

1 (8 oz.) pkg. sour cream
1 lg. (16 oz.) cream cheese (or 2 8 oz. size)
1/2 tsp. vanilla
Less than 1/4 c. sugar
Nuts, finely ground (about 1/2 c.)

Let cream cheese soften to room temperature, then mix all ingredients except nuts with mixer until smooth and spread over salad. Sprinkle finely ground nuts over top. Let set overnight.

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