Blueberry Salad

Blueberry Salad

89
RAC70 0

"This is a dessert 'salad' with raspberry Jell-O and crushed pineapple. You can also change it around to your specified taste."

Ingredients

1 h servings 248 cals
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Original recipe yields 15 servings

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Nutrition

  • Calories:
  • 248 kcal
  • 12%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 41.3g
  • 13%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 87 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Combine hot water and gelatin; stir until dissolved. Stir in pineapple and blueberry pie filling. Pour into a 9x13 inch dish and chill in refrigerator until firm.
  2. Cream together cream cheese and sugar. Beat in sour cream and vanilla. Spread over firm gelatin. Chill until serving.
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Reviews

89
  1. 110 Ratings

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HELPFUL TIPS TO MAKE 5*: This is how I made this into a prize winning dessert on our military base! You can easily make 2 pies w/graham cracker crusts w/this recipe. The times I make two pies, ...

My husband fell in love with this on Thanksgiving day. The only thing I did different was to use the drained pineapple juice plus enough water to equal two cups before boiling. I have had to...

This recipe is absolutely delicious and easy to make! It tastes like a blueberry cheesecake and has a surprise tang from the pineapple. Next time I make it, I’ll pour the fruit and gelatin mix i...

I've made this several times for various occasions and people love it! However, 2 boxes of Jello are not enough for a 9X13 pan. The version I got from my sister calls for 3 packages of GRAPE J...

I have this recipe in my collection. Mine calls for grape gelatin and a can of pineapple or pears crushed. I prefer pears. The recipe also includes 1/2 cup of chopped nuts added to the toppin...

I,like others, put this on a graham cracker crust, but I also put the cream cheese on first with the blueberry on top. I didn't the first time I made it and the liquid blueberry mixture soaked ...

I was searching for a dessert recipe that was gluten free, as I can not have it. By using a graham cracker crust the recipe is no longer gluten free.

I recommend making the jello portion the night before serving so it has plenty of time to set.

Who would have thought such a strange combination could taste so good! I followed a suggestion and used a graham cracker crust with the cream cheese layer first, then the gelatin. Looked and t...