Serves: 12
Total Calories: 199
Dissolve gelatin in boiling water add enough cold water to reserved blueberry and pineapple juice to measure 2 cups and add to gelatin. Remove 1 cup and set aside do not chill. Chill remaining gelatin until syrupy add fruit and pecans. Pour into an 11 x 7-inch dish chill until firm. Combine reserved 1 cup gelatin with whipped cream and optional marshmallows spread over gelatin layer. Chill 3 to 4 hours.
This Favorite Blueberry Salad recipe is from the Salads for All Seasons Cookbook. Download this Cookbook today.
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