Blueberry Salad Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Blueberries,
6 ounce: Gelatin, black cherry
1 1/2 cup: Water, cold
8 1/2 ounce: Pineapple, crushed, not drained
1 package: Whipped topping mix,
3 ounce: Cream cheese, softened
1/2 cup: Nuts, chopped
Directions:
Drain blueberries; add enough water to blueberry juice to make 2 cups.
Bring to boil and stir in gelatin until dissolved. Add 1-1/2 cups
cold water, pineapple, and blueberries. Pour into 13x9x1-1/2" pan and
refrigerate until firm.
Prepare whipped topping mix as directed on package. Blend with
softened cream cheese and nuts. Spread over congealed salad and
chill for 2 hours before serving.
SOURCE: Southern Living Magazine, October 1972. Typos by Nancy
Coleman.
Source from luhu.jp
Bring to boil and stir in gelatin until dissolved. Add 1-1/2 cups
cold water, pineapple, and blueberries. Pour into 13x9x1-1/2" pan and
refrigerate until firm.
Prepare whipped topping mix as directed on package. Blend with
softened cream cheese and nuts. Spread over congealed salad and
chill for 2 hours before serving.
SOURCE: Southern Living Magazine, October 1972. Typos by Nancy
Coleman.
Source from luhu.jp