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Blueberry Congealed Salad
Nb persons: 12
Yield:
Preparation time: 15 minutes
Total time: 5 hours 15 minutes
Source: Taste of the South magazine 2008
| 4 (.25 oz.) | packages unflavored gelatin |
| 6 c. | cranberry-blueberry juice drink, divided |
| 1/2 c. | sugar |
| 1 (20 oz.) | can crushed pineapple, drained |
| 1 (15 oz.) | can blueberries, drained |
| 1/2 c. | blueberry-flavored syrup |
| 1/4 c. | fresh lemon juice |
| 1 (8oz.) | cream cheese, softened |
| 1 c. | marshmallow creme |
| 1/2 c. | powdered sugar |
| 1 c. | heavy whipping cream |
| garnish: | chopped toasted pecans, lettuce |
In a large bowl, combine gelatin and 2 cups cranberry-blueberry juice. Let stand for 5 minutes.
In a medium saucepan, bring remaining 4 c. juice to a bowl over medium-high heat. Pour boiling juice over gelating mixture, stirring until gelatin is completely dissolved. Add sugar, stirring until dissolved. Add pineapple, blueberries, syrup, and lemon juice, stirring to combine.
Pour into an ungreased 13x9x2 inch baking dish. Refrigerate until set, for at least 4 hours.
In a medium bowl, combine cream cheese, marshmallow creme, and powdered sugar. Beat at medium speed with an electric mixer until creamy. Add cream, beating at low speed until combined. Increase speed to high. Beat mixture until stiff peaks form.
Spread cream-cheese mixture over gelatin mixture. Cover and refrigerate for at least 1 hour. Cut into squares.
Garnish with chopped toasted pecans, if desired. Serve over lettuce leaves, if desired.
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