Blueberry Congealed Salad

1. 1

   Use reserved fruit juice and enough water to make 2 cups of liquid. Heat until boiling. Add gelatin; dissolve and let stand for a few minutes. Add the tray of ice cubes and stir until gelatin mixture is cold. Remove the unmelted ice cubes and add drained blueberries and pineapple.

2. 2

   Refrigerate until congealed. Cream together the sugar, cream cheese and vanilla. Fold in 1/2 pint of sour cream and spread over congealed salad. Sprinkle with nuts and refrigerate until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.