Blueberry Congealed Salad
Blueberry Congealed Salad is an easy dinner. Made with 1 (6 oz.) pkg. raspberry jello, 1 large can crushed pineapple, 1 large can blueberries, 1/2 to 1 c. chopped nuts and 1 (12 oz.) carton cool whip (for topping), this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Dissolve jello in two cups hot water and cool.
Drain pineapple and blueberries together.
Measure 1 3/4 cups juice from fruit and mix with jello.
Take out 3/4 cup of jello and juice and set aside.
Add blueberries, pineapple and nuts to jello; let jell.
Add the 3/4 cup reserved liquid to Cool Whip and spread on top.
This should be made in a 9 x 13-inch container.
Cut into squares and serve on lettuce leaves.
π· Perfect Pairings
Complete your meal with these
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