(Courtesy of Paula Deen)
Ingredients:
2 pkgs. (3 oz. each) grape gelatin mix
2 c. boiling water
1 can (21 oz.) blueberry pie filling
1 can (20 oz.) crushed pineapple
1 pkg (8 oz.) cream cheese, at room temperature
1 c. sour cream
1 c. pecan halves
1 tsp. vanilla extract
Directions:
In a large bowl, mix the gelatin mix into the boiling water. When the powder has dissolved, stir in the blueberry pie filling and the pineapple with its juice. Pour into a 9x13 shallow baking dish.
Refrigerate for at least 4 hours, or overnight. Stir together the cream cheese, sour cream, pecans and vanilla. Spread this mixture over the jellied salad. Chill for an additional hour.
Sharing amazing recipes that I have collected over the years and that I will continue adding to daily. Some call it an addiction...I call it a hobby....a delicious hobby!
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