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My Grandma used to bring this Blueberry Jello Salad to family dinners when I was a child. There were times when it would have walnuts, shredded carrot, or celery in it, but I leave the veggies out. It is sweet enough that it can be served as a dessert rather than a side dish if you prefer. Everyone loves it.
To retain the pretty purple color you can use grape, blackberry, or black cherry jello. I was unable to find any of those flavors at my local grocery store, so I used raspberry jello.
In a 2-quart saucepan bring 2 cups of water to a boil. Stir in the jello until completely dissolved. Mix in the undrained can of crushed pineapple and the blueberry pie filling. Pour into a 9×13-inch pan and refrigerate until firm ( 2-4 hours).
In a medium bowl combine the softened cream cheese and sugar. Cream together with an electric mixer or beaters. Add the sour cream and vanilla and mix until thoroughly combined. Stir in the walnuts if using. Spread the cream cheese mixture over the top of the firm jello layer. Cover and refrigerate for at least 1 hour or until ready to serve.
Blueberry Jello Salad
Ingredients
- 2 small (3 oz) or 1 large (6 oz) grape, blackberry, black cherry or raspberry jello
- 2 cups boiling water
- 1 can blueberry pie filling
- 1 20 oz can crushed pineapple undrained
- 8 oz cream cheese softened
- 1 cup sour cream
- ½ cup sugar
- 1 tsp vanilla extract
- ½ cup chopped walnuts optional
Instructions
- In a 2-quart saucepan bring 2 cups of water to a boil. Stir in the jello until completely dissolved. Mix in undrained crushed pineapple and pie filling. Pour into a 9x13-inch pan and refrigerate until firm ( 2-4 hours).
- In a medium bowl beat the softened cream cheese and sugar together with an electric mixer until smooth. Add sour cream and vanilla, and mix until combined. Stir in the walnuts if using.
- Spread the cream cheese mixture over the top of the firm jello layer. Cover and refrigerate for at least 1 hour or until ready to serve.
