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Blueberry Salad

Recipe information

  • Yield

    serves 8-10

Ingredients

Two 3-ounce packages grape gelatin dessert mix
2 cups boiling water
One 21-ounce can blueberry pie filling
One 20-ounce can crushed pineapple
One 8-ounce package cream cheese, at room temperature
1 cup sour cream
1 cup pecan halves
1 teaspoon vanilla extract

Preparation

  1. Step 1

    In a large bowl, mix the gelatin dessert mix into the boiling water. When the powder has dissolved, stir in the blueberry pie filling and the pineapple with its juice. Pour into a 13 × 9-inch shallow baking dish.

    Step 2

    Refrigerate for at least 4 hours, or overnight. Stir together the cream cheese, sour cream, pecans, and vanilla. Spread this mixture over the jelled salad. Chill for an additional hour.

Paula Deen's Kitchen Classics
TagsSaladDessertCream CheeseCheeseDairyPineappleFruitSour CreamPecanNutEasyMake AheadCookbooks
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