Blueberry Cream Salad
Blueberry Cream Salad is an moderately easy dinner. Made with 1 (3 oz.) pkg. lemon-flavored gelatin, 1 c. boiling water, 1 (1 lb. 5 oz.) can blueberry pie filling, 2 tbsp. lemon juice and 1/2 c. dairy sour cream, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Dissolve gelatin in boiling water.
Set aside to cool.
Stir in pie filling and lemon juice.
Chill until partially set.
Spoon half the gelatin mixture into 8 1/2 x 4 1/2 x 2 1/2-inch loaf dish.
Chill until set. (Keep remaining gelatin at room temperature.) Combine dairy sour cream and sugar.
Spread evenly over gelatin in loaf dish.
Top with layer of remaining gelatin.
Chill 4 to 5 hours or overnight, until firm.
Cut in squares and serve on crisp salad greens.
Makes 6 to 8 servings.
π· Perfect Pairings
Complete your meal with these
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