BLUEBERRY CREAM CHEESE JELL-O MOLD
1 CAN (about 15 oz.) BLUEBERRIES
1 PKG. (3 oz.) BLACK RASPBERRY FLAVORED JELLO
1 CUP BOILING WATER
1 TABLESPOON FRESH LEMON JUICE
2 PKGS. (3 oz. Each) CREAM CHEESE
½ CUP SOUR CREAM
Drain blueberries and measure juice. You should have 1 cup. If not, add water to equal that amount. Set aside.
Dissolve the gelatin in the boiling water. Add the lemon juice. Place bowl over ice and stir until gelatin is cool. Add the 1 cup of blueberry juice and stir until mixture has slightly thickened. Add blueberries.
Pour into a 4-cup salad mold that has been lightly oiled or sprayed with a no-stick cooking spray. Chill until set. About 35 minutes.
Whip the cream cheese and sour cream. Spread over the salad that has set in the mold. Chill for 2 to 4 hours or overnight until ready to serve.
OPTIONAL: Sprinkle with chopped pecans or walnuts.
File R031 D1 C6