Preparation:
Drain blueberries. Save juice; add enough cold water to make 3/4 cup. Dissolve gelatin in the 1 cup of hot water, add blueberry juice. Refrigerate until partially set.
Mix the blueberries and one half of the gelatin mixture and pour into a salad mold. Refrigerate.
Whip remaining gelatin until fluffy, add cheese, and beat until smooth. Stir in nuts.
Spread whipped gelatin mix over blueberry layer. Chill until firm.
8 servings/Serving size: 1/2 cup |
