Search thousands of recipes reviewed by home cooks like you.

Blueberry Salad

Blueberry Salad

  • Prep

    10 m
  • Ready In

    1 h
RAC70

RAC70

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 15 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Chef Joy
73

Chef Joy

2/11/2011

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, I put the unused jello in a individual sized teddybear pan, so my toddlers can have a snack later w/o the fattening cream cheese mixture. They love it!! Anyway, I filled w/enough cream cheese topping to cover the bottom & sides of the pre-made crust. ...waited about 5-10 min. for the jello to cool from boiling (necessary), and then placed it on top until it reached the rim of the crust. Be sure you're still able to carry it to the fridge w/o the blueberry mixture spilling over ...making the crust look not as presentable (speaking from experience). lol The next morning, the texture was so nice, and there was a beautiful layer of cream cheese on the bottom. Plenty of extra that I put in a Tupperware for those piggy's in my family to add more on top if they wanted. I am always thrilled to show off this recipe, so thanks for the user who published it! People always say it's the best!!

CCARR48
52

CCARR48

12/5/2005

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 make it twice since then. Will definitely become a family favorite. Thanks Robin.

KMICHAELA
29

KMICHAELA

2/5/2004

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 into a couple of pre-baked graham cracker pie crusts. I definitely recommend reserving some of the blueberries to use for decorating the top of the dessert.

Similar recipes

ADVERTISEMENT