Use liquid from blueberries and pineapple (boiled) for gelatin. Cool gelatin and add blueberries and pineapple (both well drained) and maraschino cherries. Place in a 10x6 dish. Chill until firm. Spread gelatin with topping after you have refrigerated it a couple of hours.
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This pages has been archived 2 times. You can view older posts and feedback below.
Recipe: Blueberry Salad (07/06/2009)
Mix gelatin, hot water, pie filling, and pineapple. Let chill until almost set. Warm yogurt and cheese to room temperature.
Recipe: Blueberry Salad (07/06/2009)
Dissolve gelatin in 2 cups boiling water and vinegar. Add fruit, mixing well. Pour into serving dish.
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Recipe: Blueberry Salad
Archived on 07/06/2009
Ingredients:
1 large pkg. raspberry gelatin
2 cups hot water
1 can blueberry pie filling
1 can crushed pineapple (2 1/2 cups)
1 carton plain yogurt
8 oz. neufchatel cheese
1/2 cup broken pecan pieces
Directions:
Mix gelatin, hot water, pie filling, and pineapple. Let chill until almost set. Warm yogurt and cheese to room temperature. Work together in a bowl. Mix into partially set first mixture. May mix in nuts or sprinkle over top.
Dissolve gelatin in 2 cups boiling water and vinegar. Add fruit, mixing well. Pour into serving dish. Chill until firm. Combine remaining ingredients in bowl. Spread over gelatin mixture.
