Blueberry Salad

Donna Brown

By
@gabbiegirl

This is an old recipe I got from my favorite aunt, who is gone now. This brings back such memories of holidays as she would always make it and bring to our house. I use a long pyrex dish to make it in because that's what she used and I can't break away from that. You could use blackberry jello, if you prefer, but the combination of the blueberry pie filling and the raspberry jello is so good. It is almost a dessert.


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Comments:

Method:

No-Cook or Other

Ingredients

1
6 oz. package sugar-free raspberry jello
1
cup boiling water
1
small can crushed pineapple, drained
1 can(s)
blueberry pie filling

TOPPING

1 c
lite sour cream
1 pkg
(8 oz.) lite cream cheese, softened
1/2 c
sugar (I use 2-3 packages sugar substitute)
1 c
chopped pecans

Directions Step-By-Step

1
Mix jello with hot water until dissolved. Add pineapple and pie filling. Put in desired container (I use a long pyrex dish). Chill until firm. Mix sour cream, softened cream cheese, chopped pecans & sweetner. Spread on top of chilled jello mixture. Top with more pecans, if desired. Chill until ready to serve.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy