Serves: 12
Total Calories: 204
In a large bowl, pour boiling water over gelatin stir until gelatin is dissolved.
Drain blueberry and pineapple juices into a large measuring cup. Add water to make 2 cups liquid stir into gelatin. Remove 1 cup set aside but do not chill. Chill remaining gelatin until mixture mounds when dropped from a spoon.
Stir in blueberries, pineapple and pecans. Pour into a 12 x 8 x 2-inch baking dish cover and chill until set but not firm.
Combine reserved 1 cup gelatin with whipped cream and marshmallows. Spread over gelatin. Cover and chill for 3 to 4 hours.
To serve, cut into squares.
This Luscious Blueberry Salad recipe is from the Gold Star Collection Cookbook. Download this Cookbook today.
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