- 1 can (15 ounces) blueberries
- 1 can (8 ounces) unsweetened pineapple tidbits
- 1 package (.6 ounce) sugar-free raspberry gelatin
- 2 cups boiling water
- 1 package (8 ounces) fat-free cream cheese, softened
- 1/2 cup fat-free sour cream
- 1/3 cup sugar
- 1/2 teaspoon vanilla extract
- Drain blueberries and pineapple, reserving juice; set fruit aside. In a bowl, dissolve gelatin in boiling water. Add enough water to reserved fruit juices to measure 1-1/4 cups; stir into gelatin. Chill until partially set. Stir in reserved fruit. Pour into an 8-in. square dish. Refrigerate until firm.
- In a bowl, combine cream cheese and sour cream. Beat in sugar and vanilla. Carefully spread over the gelatin. Refrigerate until serving. Yield: 9 servings.
Originally published as Frosted Gelatin Salad in Taste of Home February/March 2001, p16
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Reviewed Apr. 21, 2010
"I had a jell-o dessert like this about a year ago and have been hunting for the recipe since. This tastes just like it and I love it!"