Pineapple-Blueberry Gelatin Salad Recipe

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Pineapple-Blueberry Gelatin Salad Recipe

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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.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling

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 11x7-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.
Originally published as Pineapple-Blueberry Gelatin Salad in Country May 2007, p51

Nutritional Facts

1 piece: 344 calories, 18g fat (8g saturated fat), 41mg cholesterol, 117mg sodium, 44g carbohydrate (40g sugars, 2g fiber), 5g protein.

  • 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
  1. 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 11x7-in. dish; cover and refrigerate until firm.
  2. 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.
Originally published as Pineapple-Blueberry Gelatin Salad in Country May 2007, p51

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