Blueberry Congealed Salad Recipe 425 Food

BLUEBERRY CONGEALED SALAD RECIPE - (4.2/5)

Blueberry Congealed Salad Recipe - (4.2/5) image

Provided by samareth

Number Of Ingredients 9

Ingredients

2 small boxes of Black Cherry Jello
3 1/2 cups of water
1 large pkg. cream cheese
1 15 oz can Blueberries
1 small can of crushed pineapple
1 tsp. vanilla
1 9 oz container of sour cream
1/2 cup chopped nuts (walnut or pecan)
1/2 cup sugar

Steps:

Salad Drain fruit. Boil water and combine with fruit juice. Make Jello with resulting liquid Allow to cool and then stir in fruit. Pour into a serving dish Refrigerate until Jello sets. Topping Combine cream cheese, sour cream, and nuts. Spread over top of Jello. For orange carrot pineapple version, simply substitute either 2 boxes orange or 1 each of orange and apricot for the jello. Substitute 4 carrots peeled and shredded for the blueberries.

CREAMY BLUEBERRY GELATIN SALAD

Creamy Blueberry Gelatin Salad image

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 grandchildren look forward to sampling it at holidays. -Sharon Hoefert, Greendale, Wisconsin

Provided by Taste of Home

Categories Lunch Side Dishes

Time 30m

Yield 15 servings.

Number Of Ingredients 10

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 sour cream
1/2 cup sugar
1 teaspoon vanilla extract
1/2 cup chopped walnuts

Steps:

In a large bowl, dissolve gelatin in boiling water. Cool for 10 minutes. Stir in pie filling and pineapple until blended. Transfer to a 13x9-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.

Nutrition Facts : Calories 221 calories, Fat 10g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 76mg sodium, Carbohydrate 29g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.

BLUEBERRY CONGEALED SALAD

Blueberry Congealed Salad image

The combination of a sweet, fruity gelatin layer and a pecan-crusted cheesecake-like layer makes for an unforgettable molded salad. You can use black cherry gelatin rather than blackberry, if you wish.

Provided by Edith

Categories Jell-O® Salad

Time 1h5m

Yield 8

Number Of Ingredients 9

Ingredients

2 (3 ounce) packages blackberry Jell-O®
2 cups boiling water
1 (15 ounce) can blueberries
1 (8 ounce) can crushed pineapple, drained with juice reserved
1 (8 ounce) package cream cheese, softened
½ cup white sugar
1 cup sour cream
½ teaspoon vanilla extract
½ cup chopped pecans

Steps:

In a large bowl, dissolve the gelatin in boiling water. Drain the liquid from the blueberry and pineapple cans into a measuring cup and add enough water to make 1 cup of liquid. Stir the juice mixture, blueberries and crushed pineapple into the gelatin and pour into a 2 quart mold. Refrigerate until firm.
Mix together softened cream cheese, sugar, sour cream and vanilla and spread over the congealed gelatin mixture. Sprinkle cream cheese layer with chopped pecans. Chill for approximately 30 more minutes, invert and serve.

Nutrition Facts : Calories 394.8 calories, Carbohydrate 49.6 g, Cholesterol 43.4 mg, Fat 20.9 g, Fiber 1.7 g, Protein 6 g, SaturatedFat 10.3 g, Sodium 147.7 mg, Sugar 45.8 g

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