Recipe 594 - Blueberry Jell-O Salad
Recipe 594 - Blueberry Jell-O Salad
(by Shirley McNevich)
1 - 6oz. box black cherry Jell-O
2 cups fresh blueberries
1 - 16oz. can Dole crushed pineapple (drained)
1/2 cup white sugar
1 - 16oz. sour cream
1 - 8oz. Philadelphia cream cheese (softened)
1 cup chopped pecans (toasted)
Prepare Jell-O according to box directions. When Jell-O is cool to the touch,
refrigerate about 90 minutes or until it starts to gel. Remove from refrigerator and add
blueberries and drained crushed pineapple--stir to mix. Pour mixture into a 13 x 9"glass baking dish. Refrigerate overnight. The next day use a greased cookie sheet
with a lip--spread chopped pecans evenly in a single layer on the pan. Bake at 350
degrees for 10-12 minutes. Remove from oven and allow them to cool--set aside.
After pecans are cooled use a mixer--add white sugar, cream cheese--beat. Add sour
cream--beat. Spread cream cheese mixture evenly over the top of the cold Jell-O
mixture in the baking dish. After pecans are cooled, sprinkle them over the top of the
cream cheese mixture. Refrigerate until you are ready to serve. Keep refrigerated.
Continue to:
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- 540 - Cream Cheese Brownies
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- 695 - Ham and Pea Salad
- 724 - Nut Bread
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About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 3. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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