This blueberry and pineapple Jello® salad is a nice change of pace for a holiday dinner salad. It is made with cream cheese and sour cream, along with flavored gelatin and canned (or frozen) blueberries.
I believe that the Jello® flavors mentioned in this recipe can be changed to use cherry Jello or orange Jello, depending on the holiday … orange for Thanksgiving and red for Christmas.
Though I have made a variety of Jello® salads in the past I have yet to make any version of this recipe. I will report back with my results.
Ingredients: (serves 6 to 8)
Drain the juice from the pineapple, reserving the pineapple juice.
Dissolve the Jello® in boiling water, then add and mix in the reserved pineapple juice.
Chill in the refrigerator until slightly set, about the consistency of an unbeaten egg white.
Stir in the pineapple and the blueberries.
Pour the mixture into an 8" x 8" x 2" glass baking dish.
Chill the mixture in the refrigerator until it is firm.
Combine the sour cream, cream cheese and sugar. Mix well until it is smooth.
Spread the mixture over the blueberry Jello® salad and top the salad with the chopped pecans or walnuts.
Chill the Holiday Jello® Salad in the refrigerator, covered with plastic wrap, until it is time to serve it.