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BLUEBERRY SALAD
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1 (3 oz.) pkg. lemon Jello
1 (3 oz.) pkg. black raspberry Jello
1 c. boiling water
1/2 c. cold water
1 (21 oz.) can Comstock blueberry pie filling
1 c. sour cream
1/4 c. confectioners' sugar
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Dissolve Jello in boiling water; add cold water and stir in pie filling. Pour into 8 x 8 x 2 inch dish, chill until firm. Blend sour cream and sugar; spread over gelatin. Garnish with fresh mint leaves. *This gelatin does not unmold well. Make in dish it is to be served in.
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Source: http://www.nancys-kitchen.com
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