Butter Mint Blueberry Salad Supreme

Butter Mint Blueberry Salad Supreme


  • 2 3 oz. packages blackberry gelatin
  • 2 cups boiling water
  • 1 15 oz. can blueberries
  • 1 81/4 oz. can crushed pineapple
  • 1 8 oz. package cream cheese, softened
  • 1 8 oz. tin Katharine Beecher Butter Mints (crush 45 in blender to make 3/4 cup powder; reserve rest for garnish)
  • 1 cup sour cream
  • 1/2 tsp. vanilla
  • 1/2 cup chopped pecan bites


Dissolve gelatin in boiling water. Drain blueberries and pineapple. Reserve juices. Add enough water to reserved juices to measure one cup liquid. Add liquid to gelatin mixture. Stir in blueberries and pineapple; pour into two-quart shallow pan. Chill in refrigerator until firm. Blend softened cream cheese, crushed buttermints, sour cream, and vanilla together; spread over congealed layer. Sprinkle with pecan bites. For extra color, garnish with Butter Mints and drained blueberries. Chill until ready to serve.

Serves eight.