Select a Recipe Type

All Appetizer Dessert and Breads Drinks Main Course Other Side Dish  

Blueberry Congealed Salad

Description:
There is nothing like going to one of Alabama's you-pick-em farms and coming home with gallons of fresh fruit. This recipe should be made with freshly picked blueberries - available all over the state. Just cook on low heat two cups of blueberries, a little water, 1/2 cup sugar and some corn starch.
Recipe Type:	Dessert and Breads
Ingredients:
Congealed Salad 2 packages grape Jell-O 2 cups boiling water 2 cups prepared Alabama blueberries 1 No. 2 can crushed pineapple Topping for Congealed Salad 1 8-ounce package cream cheese (at room temperature) 1 small container sour cream 1/2 cup sugar 1/2 teaspoon vanilla 1/2 cup to 1 cup chopped Alabama pecans
Directions:
Congealed Salad Dissolve Jello in boiling water. Stir in other ingredients. Refrigerate until set. When set, add topping.   Topping for Congealed Salad Mix cream cheese and sour cream; add sugar and vanilla. Beat mixture until it forms stiff peaks. Spread over congealed salad; dust with nuts.