| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Salad | 8 | Servings | |
INGREDIENTS
| 1 | cn | (15-oz) blueberries |
| 1 | cn | (8.25-oz) crushed pineapple |
| 2 | pk | (3-oz) black raspberry gelatin |
| 1 | c | Boiling water |
| 1 | pk | (8-oz) cream cheese; softened |
| 1 | ct | (8-oz) sour cream |
| 1/2 | c | Sugar |
| 1 | ts | Vanilla extract |
| 1 | c | Chopped pecans |
INSTRUCTIONS
Drain blueberries and pineapple, reserving liquid. Dissolve gelatin in boiling water. Add enough water to reserved juices to make 1-3/4 cup; add to dissolved gelatin. Pour into a 13x9 inch pan. When gelatin is slightly thickened, fold in fruit. Chill until firm. Combine cream cheese, sour cream, sugar and vanilla; beat well. Spread over gelatin and sprinkle with pecans. Chill until well set. Makes 8 to 10 servings. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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