familyservicehub There would not be a complete Southern meal without at least one dish made with gelatin. You’re sure to find a variety of delicious creations at church dinners and potlucks. This Blueberry Pineapple Congealed salad is one example.
Ingredients
- 6 ounces Black Cherry Jello (two 3-ounce package)
- Two cups of boiling water
- 8.25 ounces crushed pineapple in its juice
- Blueberries, 12 oz. frozen, thawed & lightly drained
- 8 ounces cream cheese room temperature
- 1/2 cup sour cream
- Half a cup of sugar
- 34 cup chopped walnuts
Instructions
- Preparation Work
- This recipe is easy and quick to prepare, but there are some steps that you can take in advance to make it easier.
- Remove the cream cheese from the fridge about 30 minutes before serving to allow it to reach room temperature.
- Let the blueberries thaw before starting.
- Boiling water in a pot or kettle is a good idea.
- Chop the walnuts.
- Add the boiling water and jello to a 2-quart heatproof dish or casserole. Stir until all the jello has dissolved.
- Add the blueberries and pineapple juice. Stir well until all ingredients are evenly mixed.
- Cover and refrigerate the ice cream until it is set.
- Mix the sugar, cream cheese and sourcream in a medium-sized bowl until well combined.
- Mix in the walnuts.
- Spread the jello evenly on top of the jello layer.
- Serve by cutting into squares.
Notes
- You must make this recipe in advance to give the jello time to set. Plan 4 to 6 hour for this.
- Storage: Store it in a refrigerator covered container up to 3 days.
- Freezing is not recommended.