Pineapple-Blueberry Gelatin Salad Recipe

Pineapple-Blueberry Gelatin Salad Recipe Rating 0

My husband has a green thumb, and our blueberry bushes are proof of his fruitful endeavors. This is one of our family’s favorite blueberry dishes.

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Pineapple-Blueberry Gelatin Salad Recipe
  • Prep: 15 min. + chilling
  • Yield: 8 Servings
15 15

Ingredients

  • 2 packages (3 ounces each) grape gelatin
  • 2 cups boiling water
  • 1 can (20 ounces) crushed pineapple
  • 2 cups fresh blueberries
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans

Directions

  • In a large bowl, dissolve gelatin in boiling water. Drain pineapple, reserving juice in a measuring cup; add enough water to measure 1 cup. Stir into gelatin. Add pineapple and blueberries. Transfer to an 11-in. x 7-in. dish; cover and refrigerate until firm.
  • In a small bowl, beat the cream cheese, sour cream, sugar and vanilla until smooth. Spread over gelatin. Cover and refrigerate until serving. Just before serving, sprinkle with pecans. Yield: 8 servings.

Nutritional Facts 1 serving (1 piece) equals 344 calories, 18 g fat (8 g saturated fat), 41 mg cholesterol, 117 mg sodium, 44 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Pineapple-Blueberry Gelatin Salad in Country May 2007, p51

Tip

Save Crumbs for Topping Ice Cream

“Don’t discard cookie or cereal crumbs,” advises Marie R. of Bensenville, Illinois. “Use them to top pudding, gelatin and ice cream.”

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