Congealed Blueberry Salad
Congealed Blueberry Salad is an easy dinner. Made with 2 (3 oz.) pkg. blueberry gelatin, 2 c. boiling water, 1 (15 oz.) can blueberries, drained (reserve juice) and 1 (8 1/4 oz.) can crushed pineapple, drained (reserve juice), this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π¨βπ³ Instructions
Dissolve gelatin in boiling water.
Combine juices of the blueberries and the pineapple and, if necessary, add enough water to make 1 cup.
Add the cup of juices to the gelatin mixture. Stir in the drained fruit.
Pour into a 2-quart flat pan and let stand in refrigerator until firm.
π· Perfect Pairings
Complete your meal with these
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