Cooking Our Way - Elizabeth Lamb’s Family Cookbook

1 lg. can crushed pineapple (drain and save juice)
6 oz. pkg. blackberry or black raspberry Jell-O
1 lg. Can blueberries or blueberry pie filling
1 envelope plain gelatin
1 c. boiling water

Dissolve gelatin and jell-o in hot water. Stir in pineapple juice. Chill until syrupy. Stir in pineapple and blueberries. Pour into 9” x 13” pan and chill until firm.

BLUEBERRY SALAD TOPPING
1 cup sour cream
½ c. sugar
1 8 oz. pkg. cream cheese
Chopped nuts

Combine sour cream, cream cheese and sugar. Mix until smooth and well blended. Spread over salad and atop with chopped nuts. Serves 10.

Article originally appeared on Cooking Our Way - Elizabeth Lamb’s Family Cookbook (http://www.cookingourway.net/).

See website for complete article licensing information.