Easter Salad Recipes from Razzle Dazzle Recipes
Blueberry Salad
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Blueberry Salad

8 ounces crushed pineapple
1 pint frozen blueberries
1 6 ounces pkg blueberry jello
3 cups hot water
1 cup sour cream
8 ounces cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla

Drain pineapple and blueberries, reserving juice. Dissolve jello in hot water, then add reserved juice, adding water to make 1 cup liquid. Cool mixture, then fold in fruit. Blend sour cream, cream cheese, sugar and vanilla until smooth. Spread over cooled jello; chill, then serve.

Mennonite Fellowship Meals


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