blueberry salad
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.
prep time
cook time
method
No-Cook or Other
yield
Ingredients
- 1 - 6 oz. package sugar-free raspberry jello
- 1 - cup boiling water
- 1 - small can crushed pineapple, drained
- 1 can blueberry pie filling
- TOPPING
- 1 cup lite sour cream
- 1 package (8 oz.) lite cream cheese, softened
- 1/2 cup sugar (I use 2-3 packages sugar substitute)
- 1 cup chopped pecans
How To Make blueberry salad
-
Step 1Mix 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Fruit Salads
Category:
Gelatin Salads
Tag:
#Quick & Easy
Ingredient:
Fruit
Method:
No-Cook or Other
Culture:
American
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