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Recipe
Blueberry Salad Recipe
This is a simple congealed that was always my kid's favorite when "Grandmother" made it!
| Prep time: 20 Minutes |
American
|
| Cook time: 0 Minutes | Servings: 12 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 12 servings | |
| Calories 219 | |
| Calories from Fat 94 | 43% |
| Total Fat 10.87g | 14% |
| Saturated Fat 4.66g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 72mg | 3% |
| Potassium 133mg | 4% |
| Total Carbs 29.63g | 8% |
| Dietary Fiber 1.8g | 6% |
| Sugars 25.5g | 17% |
| Protein 2.06g | 3% |
Ingredients Convert Measures
- 1 large box grape or blueberry jello
- 2 cups boiling water
- 1 can blueberry pie filling
- 1 can crushed pineapple, drained
- 1 8 oz block of cream cheese softened
- 1 cup Cool Whip
- 1/2 cup confectioner's sugar
- 1/2 tsp vanilla
- 1 cup crushed pecans or California walnuts
Directions
- Combine the first 4 ingredients and allow to congeal in refrigerator
- Mix cream cheese, Cool Whip, confectioners sugar, and vanilla until creamy with mixer.
- Spread evenly over the congealed mixture, and sprinkle crushed nuts on top.
- This can be served on a bed of lettuce or alone.
