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This recipe is from Shirley McNevich's Mom's Best Recipes Vol 3. Published here with her permission.

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594 - Blueberry Jell-O Salad

(by Shirley McNevich)


1 - 6oz. box black cherry Jell-O
2 cups fresh blueberries
1 - 16oz. can Dole crushed pineapple (drained)
1/2 cup white sugar
1 - 16oz. sour cream
1 - 8oz. Philadelphia cream cheese (softened)
1 cup chopped pecans (toasted)

Prepare Jell-O according to box directions. When Jell-O is cool to the touch,
refrigerate about 90 minutes or until it starts to gel. Remove from refrigerator and add
blueberries and drained crushed pineapple--stir to mix. Pour mixture into a 13 x 9"glass baking dish. Refrigerate overnight. The next day use a greased cookie sheet
with a lip--spread chopped pecans evenly in a single layer on the pan. Bake at 350
degrees for 10-12 minutes. Remove from oven and allow them to cool--set aside.
After pecans are cooled use a mixer--add white sugar, cream cheese--beat. Add sour
cream--beat. Spread cream cheese mixture evenly over the top of the cold Jell-O
mixture in the baking dish. After pecans are cooled, sprinkle them over the top of the
cream cheese mixture. Refrigerate until you are ready to serve. Keep refrigerated.

 

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cooking, recipes, cake, pie, icing, frosting, fudge, bread, entree, candy, side dish, pudding, cookies, beverage, dessert, soup, food