The recipe for this week contains an interesting mix of ingredients that somehow work great together!
Blueberry Cream Cheese Salad
1 pkg. lemon gelatin
1 ¼ c. boiling water
1 (8 oz.) pkg. cream cheese
3 T. sugar
1 tsp. vanilla
1 can blueberries
2 pkg. red raspberry gelatin
Mix lemon gelatin and 1 ¼ cups boiling water. Chill until thick. Cream cream cheese and add to gelatin mixture. Add sugar and vanilla to gelatin with cream cheese mixture. Place in a 9×13-inch dish and chill until firm. Drain blueberries, retaining juices. Add enough water to blueberry juice to make 3 cups liquid. Heat to boiling. Dissolve raspberry gelatin in blueberry juice and water mixture. Chill until thickened. Fold in blueberries. Pour over cream cheese layer and chill until firm.
This recipe is from The Pocahontas Community Hospital 25 Years of Caring 1967 – 1992 cookbook and is used with permission.
