Creamy Blueberry Gelatin Salad Recipe

Creamy Blueberry Gelatin Salad Recipe photo by Taste of Home

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Plump blueberries and a fluffy topping star in this pretty, refreshing salad from the kitchen of Beverly Preston. “Mom's blueberry salad was served at every holiday and celebration,” says Beverly's daughter, Sharon Hoefert from Greendale, Wisconsin. “Now, her grandchildren request it.”

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Creamy Blueberry Gelatin Salad Recipe

Prep: 30 min. + chilling

Yield: 12-15 Servings

30 30

Ingredients

2 packages (3 ounces each) grape gelatin
2 cups boiling water
1 can (21 ounces) blueberry pie filling
1 can (20 ounces) unsweetened crushed pineapple, undrained
TOPPING:
1 package (8 ounces) cream cheese, softened
1 cup (8 ounces) sour cream
1/2 cup sugar
1 teaspoon vanilla extract
1/2 cup chopped walnuts

Directions

In a large bowl, dissolve gelatin in boiling water. Cool for 10 minutes. Stir in pie filling and pineapple until blended. Transfer to a 13-in. x 9-in. dish. Cover and refrigerate until partially set, about 1 hour.
For topping, in a small bowl, combine the cream cheese, sour cream, sugar and vanilla. Carefully spread over gelatin; sprinkle with walnuts. Cover and refrigerate until firm. Yield: 12-15 servings.

Nutritional Facts 1 serving (1 piece) equals 221 calories, 10 g fat (5 g saturated fat), 27 mg cholesterol, 76 mg sodium, 29 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Creamy Blueberry Gelatin Salad in Taste of Home April/May 2007, p7