Blueberry Salad(A First Prize Winner In Dallas)

1. 1

   Dissolve jello in boiling water.

2. 2

   Drain blueberries and pineapple; measure liquid.

3. 3

   (If necessary, add enough water to make 1 cup liquid and add to jello mixture.)

4. 4

   Stir in drained blueberries and pineapple.

5. 5

   Pour into a 2-quart flat pan.

6. 6

   Cover and put in refrigerator until firm.

7. 7

   Combine cream cheese, sugar, sour cream and vanilla.

8. 8

   Spread over congealed salad.

9. 9

   Sprinkle with chopped nuts (preferably pecans). Serves 10 to 12.

* Per serving · 4 servings · Values may vary.

No additional tips available.