Salads:

Blueberry Salad

Comment on this recipe

Ingredients

2 packages (3 ounces each) grape Jello
2 cups boiling water
1 can (21 ounces) blueberry pie filling
1 can (2 ounces) unsweetened crushed pineapple including juice
Topping:
1 package (8 ounces) cream cheese
1 package (8 ounces) sour cream
1/2 cup sugar
1/2 teaspoon vanilla

Instructions

Mix Jello and hot water, stirring well until Jello is dissolved. Add pie filling and crushed pineapple. Pour in a 9x13-inch pan. Chill. Mix together cream cheese, sour cream, sugar and vanilla. Spread on top of set Jello. Sprinkle with walnuts if desired.

Loretta Minnaert
Atkinson