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Saturday, December 29, 2012
Blueberry Salad
2 3 oz. pkgs. Black Cherry Jell-O®
2 Cups boiling water
1 15 oz. can blueberries with juice
1 8 oz. can crushed pineapple, drained
Topping
1 8 oz. pkg. cream cheese
1/3 Cup sugar
1 Cup sour cream
1/2 tsp. vanilla
1/2 Cup pecans, chopped
Mix Jell-O®, water, blueberries and pineapple in
Bean Pot.
Cover and refrigerate overnight.
Mix cream cheese, sugar, sour cream and vanilla together
and spread over Jell-O® mixture.
Sprinkle with pecans and chill until ready to serve.
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