I didn’t realize that my last post was number 500 for me! I don’t have a give away but do want to thank everyone who has followed along on this journey with me. Thank you!!!
I’ve featured this recipe before but I don’t think anyone will mind if I share it again. My husband doesn’t care for “congealed salads” (as my mama calls them) but this is one he would eat every day. When I first shared the recipe I told about a restaurant where we’d meet at for lunch when we were first dating which served their version of Blueberry Delight. The “girls” always saved a piece for him so I figured out that I might want to find a way to make it for him so I’d be his favorite “girl”!
- 1 (3 oz.) package blackberry gelatin
- 1 (15 oz.) can blueberries
- 1 (8 oz.) can crushed pineapple, drained
- 1 (8 oz.) package crème cheese, softened
- 1 cup sugar
- 1 cup sour cream
- 1/2 teaspoon vanilla extract
- 1 1/2 – 2 cups chopped pecans
In large bowl, dissolve gelatin in boiling water (follow directions on box). Drain liquid from blueberries and pineapple and stir into the gelatin. Pour into 2 quart mold (or large Pyrex dish) and refrigerate until firm.
Mix together softened crème cheese, sugar, sour cream and vanilla and spread over the congealed gelatin mixture. Sprinkle crème cheese layer with chopped pecans and chill for approximately 30 minutes. Cut into serving size pieces and serve.
NOTE: I ADDED THE CRÈME CHEESE MIXTURE AFTER THE GELATIVE HAS SET UP AND BECOME FIRM. IT MAKES IT EASIER TO SPREAD. I ALSO ADD PECANS IN WITH THE CRÈME CHEESE MIXTURE AND THEN ADD MORE PECANS ON THE TOP.