| 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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