Cooking with Carson

We plan to add a recipe each month. As soon as we can lift restrictions Carson will continue his Live Cooking Show. This month we want to share a recipe that was a huge hit at our Holiday Meal last year and many requests have been made to share the recipe.

This month’s recipe comes from Debbie Allen.

BLUEBERRY SALAD

  • 1 Large box of raspberry Jello
  • 1 cup of hot water
  • 1 cup of cold water
  • 1 can blueberry pie filling
  • 1 (8 1/2 oz) can crushed pineapple (undrained)

Topping:

  • 1 (8 oz) cream cheese softened
  • 1 (8 oz) sour cream
  • 1/2 tsp vanilla
  • 1/2 cup sugar
  • 1/2 cup chopped pecans

Directions:

  • Mix Jello and water until dissolved.  Add pie filling and pineapple. Pour into 9×13 inch pan.  Refrigerate until congealed.
  • Mix cream cheese, sour cream, sugar and vanilla together. Whip until fluffy and spread over congealed salad.
  • Sprinkle with pecans. Chill for several hours.

Maybe next month we can get Carson’s secret recipe for those delicious Tater Cakes!