Plump blueberries and a fluffy topping star in this pretty, refreshing salad that was my mother's recipe. It was served at every holiday and celebration, and now my grandchildren look forward to sampling it at holidays. —Sharon Hoefert, Greendale, Wisconsin
Creamy Blueberry Gelatin Salad
Creamy Blueberry Gelatin Salad
Prep Time
30 min
Yield
15 servings
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 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 13x9-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.
Nutrition Facts
1 piece: 221 calories, 10g fat (5g saturated fat), 27mg cholesterol, 76mg sodium, 29g carbohydrate (26g sugars, 1g fiber), 4g protein.
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