Monday, April 20, 2009

Congealed Salad

This is what I brought to Christy's for Easter. We grew up eating it at holidays but it's a great dish to bring to a pot-luck or cookout...

Congealed Salad:
1 package (6 oz) raspberry Jello
1 1/2 Cups boiling water
1 can blueberries (15 oz) juice and all (I use Oregon )
1 can (15 oz) crushed pineapple (juice and all)

Mix boiling water with Jello. Add the other ingredients and pour into a 9 x 13 dish and chill in the refrigerator. When congealed, spread with topping.

1 package (8 oz) softened cream cheese
1 carton (8 oz) sour cream
1/2 Cup sugar
1 teaspoon vanilla

Mix topping ingredients together and spread on the congealed Jello. Sprinkle 1/2 cup chopped pecans or walnuts on top (I skip the nuts)

Notes: you can sub in cherries for the blueberries or change up the Jello flavor. Also, when making the topping, pour the sugar on the softened cream cheese and let it sit for awhile (1/2 to 1 hour). It will blend together more smoothly. After you get the sugar and cc blended, then add the sc and vanilla.

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