Blueberry Congealed Salad Recipe

 Blueberry Congealed Salad picture

Summary

Preparation Time20 MinDifficulty LevelEasy
Health IndexJust EnjoyServings6
CuisineCourse
TasteFeel
MethodDish
SpecialityMain Ingredient
Interest Group

Ingredients

 Black cherry gelatin6 Ounce
 Canned blueberry pie filing10 Ounce
 Canned crushed pineapple10 Ounce
 Nuts1⁄2 Cup (8 tbs), chopped
 Sour cream1⁄2 Pint
 Cream6 Ounce, softened
 Sugar1⁄2 Cup (8 tbs)
 Vanilla1⁄2 Teaspoon

Nutrition Facts

Serving size

Calories 539 Calories from Fat 141

% Daily Value*

Total Fat 15 g23.6%

Saturated Fat 6.7 g33.3%

Trans Fat 0 g

Cholesterol 22.8 mg7.6%

Sodium 235.4 mg9.8%

Total Carbohydrates 95 g31.8%

Dietary Fiber 2.6 g10.2%

Sugars 77.9 g

Protein 7 g14.5%

Vitamin A 5.8% Vitamin C 1.2%

Calcium 13.4% Iron 2.5%

*Based on a 2000 Calorie diet

Directions

MAKING
1) In a bowl, dissolve the gelatin in 1 ½ cups of boiling water and add 1 ½ cups of cold water
2) Chill the mixture till it thickens
3) Into the blueberry filling, fold in the pineapple and the nuts
4) Pour the filling into the mould
5) Place in the refrigerator to set
6) On a serving platter, unmold
7) In a bowl, using a spoon, blend together the sour cream, cream cheese, sugar and vanilla together
8) Pour the dressing over the unmolded salad

SERVING
9) Serve chilled
Quantcast