Some recipes take you straight back to Grandma’s kitchen, and this old-fashioned Blueberry Jello Salad is one of them. A fruity raspberry-blueberry layer topped with a creamy, sweet cream cheese mixture and crunchy pecans makes a beautiful addition to Sunday supper, Thanksgiving, or Christmas dinner.
Old-Fashioned Grandma’s Blueberry Jello Salad
Course: Side DishCuisine: SouthernKeep the screen of your device on
Ingredients
2 (3-ounce) packages raspberry Jell-O
2 cups boiling water
1 (20-ounce) can crushed pineapple, undrained
1 cup blueberry pie filling
8 ounces cream cheese, softened
½ cup sour cream
½ cup sugar
1 teaspoon vanilla extract
½ cup chopped pecans or walnuts
Directions
- Dissolve raspberry Jell-O in 2 cups boiling water in a large bowl. Stir until completely dissolved.
- Stir in the crushed pineapple with its juice and the blueberry pie filling until well combined.
- Pour into a 9-by-13-inch dish and refrigerate until firm, about 2 to 3 hours.
- In a separate bowl, beat softened cream cheese until smooth. Add sour cream, sugar, and vanilla; beat until light and creamy.
- Spread the cream cheese mixture evenly over the chilled Jell-O layer.
- Sprinkle chopped pecans or walnuts evenly over the top.
- Cover and refrigerate until ready to serve. Keep chilled.
Make-ahead tip: This salad is lovely made the day before serving. Keep refrigerated until ready to enjoy.
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From my front porch to yours. ❤️
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