From:
Historic Kuebler-Waldrip House
New
Braunfels, Texas
www.kueblerwaldrip.com
Lois
Waldrip's Famous Blueberry Salad
The
Main Salad:
- 2
3-ounce boxes of instant grape gelatin
- 1
1/2 Cups boiling water
- 1
16-ounce can blueberry pie filling
- 1
16 to 20-ounce can crushed pineapple, undrained
The
Topping:
- 1
8-ounce package of room temperature cream cheese
- 1/2
Cup sugar
- 1
Cup of sour cream
- 1
Teaspoon vanilla (prefer Mexican vanilla for flavor)
- 1/2
Cup coarsely chopped nuts (pecan or walnuts)
The
Main Blueberry Salad:
In
a large bowl combine gelatin and boiling water; stir to melt
gelatin. Add the pie filling and crushed pineapple. Stir well
and pour mixture into a 9' X 11' dish. Place in the refrigerator
for about 2 hours or until firm.
The
Topping:
Mix
cream cheese, sugar, sour cream and vanilla using a wire whisk
or a mixer. Spread mixture over gelatin and sprinkle the nuts
evenly over the top. Re-refrigerate about 6 hours before serving.
Serves 10-12 people.
This
dish was always a family favorite and we serve this at special
occasions/family gatherings. We also get great compliments with
this dish.
This
recipe listing is dedicated to my late grandfather, Dibrell Waldrip.
He was a wonderful Christian, husband to Lois Waldrip, father
to Larry Waldrip and a wonderful grandfather to Dibrell, David,
and me, Darrell Waldrip.
This
dish can also be used for desert or a salad. Copyright Historic
Keubler-Waldrip House.
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