Recipe information
Yield
serves 8-10
Ingredients
Two 3-ounce packages grape gelatin dessert mix
2 cups boiling water
One 21-ounce can blueberry pie filling
One 20-ounce can crushed pineapple
One 8-ounce package cream cheese, at room temperature
1 cup sour cream
1 cup pecan halves
1 teaspoon vanilla extract
Preparation
In a large bowl, mix the gelatin dessert mix into the boiling water. When the powder has dissolved, stir in the blueberry pie filling and the pineapple with its juice. Pour into a 13 x 9-inch shallow baking dish. Refrigerate for at least 4 hours, or overnight. Stir together the cream cheese, sour cream, pecans, and vanilla. Spread this mixture over the jelled salad. Chill for an additional hour.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
