| Blueberry Cream Salad | | | | | | | |
| | | | | | | | | | |
| 1 3 oz pkg lemon-flavored gelatin | | 1/2 cup dairy sour cream | | | |
| 1 cup boiling water | | | | 1 tbsp sugar | | | | |
| 1 can of blueberry pie filling | | | 2 tbsp lemon juice | | | | |
| | | | | | | | | | |
| 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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