Blueberry Cream Salad
1 3 ounce pkg lemon-flavored gelatin
1 cup boiling water
1 can (1.5 lb ) blueberry pie filling
2 tablespoons lemon juice
1/2 cup dairy sour cream
1 tablespoon sugar
Dissolve gelatin in boiling water. Set aside to cool. Stir in pie
filling and lemon juice. Chill till partially set. Spoon half the gelatin
mixture into an 8+1/2 by 4+1/2 by 2+1/2-inch loaf dish. Chill till set.
(Keep remaining gelatin at room temperature.) Combine dairy sour cream and
sugar. Spread evenly over gelatin in loaf dish. Top with layer of
remaining gelatin. Chill for 4 to 5 hours or overnight till firm. Cut in
squares and serve on crisp salad greens.
Makes 6 to 8 servings.
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