Blueberry Salad

internetnut's Note:

This salad is an easy one that uses ingredients that are available year-round. This recipe was developed as a promotion for a frozen food company. This salad is pretty and tasty as well. The recipe was posted by Clara Eschmann. I found this recipe in Salads Food Writers' Favorites. I have not tried this recipe, but I'm posting it for safe keeping.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 12

• 15 ounces crushed pineapple
• 6 ounces lemon gelatin
• 1 cup boiling water
• 6 ounces pineapple juice
• 2 cups frozen blueberries , thawed and drained
• 8 ounces cream cheese , softened
• ¼ cup granulated sugar
• 1 cup sour cream
• 1 teaspoon vanilla
• ½ cup chopped pecans

Directions:

1. Drain crushed pineapple, reserving juice. In a medium mixing bowl, combine gelatin and boiling water; stir to completely dissolve gelatin. Add reserved juice from crushed pineapple and the pineapple juice. Refrigerate 45 minutes, or until gelatin is soft-set, stirring once. Stir in drained pineapple and blueberries. Spoon into a 13x9x2-inch dish. Refrigerate 30-45 minutes, or until firm.
2. In a medium mixing bowl with an electric mixer on high speed, beat cream cheese and sugar until light and fluffy. Add sour cream and vanilla; mix well. Spread evenly over blueberry gelatin layer. Sprinkle pecans over top. Refrigerate 1-2 hours. To serve, cut into squares.