Monday, August 30, 2010

Blueberry Jello Salad Dessert



Sometime ago, I was browsing around and came across this Blueberry Jello Salad at Jamie Cooks It Up. Having had that Strawberry Pretzel Salad for the first time just weeks ago, I thought this would be the same sort of thing and since I already had a can of blueberry topping in my pantry this would be perfect to use it for.


Now some may argue that these sorts of jello creations are to eat along with dinner (they are called 'salads' after all, but I think because of how sweet and rich they are, they're perfect for dessert. Please note this needs extra chill time, 5 hours or more.


Blueberry Jello Salad
Filling:
1 large package raspberry jello
2 C boiling water
1 large can crushed pineapple
1 can blueberry pie filling
Topping:
1 8 oz package cream cheese, softened
1 8 oz container of sour cream
1/2 C sugar
1 t vanilla

1. In the morning, pour the jello powder into a 9x13 pan. Pour the boiling water over the powder and stir it in until you can't see any more of the little grains. Be sure to mix it well. You don't want it to be sandy!
2. Add the pineapple (do not drain any of the juice...be sure you are using "crushed pinapple") and blueberry pie filling and stir it all together.
3. Cover and refrigerate for at least 4 hours.
4. Combine the topping ingredients in a small mixing bowl. With your mixer or your hand held beaters, beat the ingredients together until smooth and silky.
5. Spread over the set jello.
6. Refrigerate for 1 more hour.

Tempt my Tummy Tuesdays

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enjoy,
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2 Comments:

Mary at Deep South Dish said...

So love these and people just don't make them much anymore. Looks delicious Rachelle!

Brenda said...

I make these for dessert as well. This looks very yummy!

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