I’ve never been a Jell-O person before… as I explained in my Pudding Lust Cake post, Jell-O and pudding just lack too much texture for me. Even my ice cream needs to be chunky. But these last few months, I have found that Jell-O has been growing on me. Maybe it’s because I am pregnant? Or maybe I just never took the time to appreciate it’s convenience when it’s 90°F outside and I have no A/C inside, yet my sweet tooth beckons me. I still don’t think I could eat just straight Jell-O. It would definitely have to be souped up in some way. Enter Blueberry Gelatin Salad.
Now, I know that Jell-O salads with fruit were all the rage a few decades ago, and I really think we were on to something. They are kind of retro and fun. You can mold them. Add all kinds of things. AND even dress them up with a topping! A few weeks ago I shared with you another Jell-O recipe, Orange Jell-O Salad. This Blueberry Salad recipe is very different from the orange one. The Orange Salad was a Jell-O concoction in an incredibly minute way. It was more of a Cool Whip concoction that utilized Jell-O. This Blueberry Salad definitely has more of a Jell-O texture. Although! Ironically, they both use crushed pineapple.
What makes this Jell-O salad so unique is it’s use of blueberry pie filling, as well as its creamy, cool topping. The base is a very simple mixture of 2 (3 oz) Jell-O boxes, some boiling water, a can of crushed pineapple, and blueberry filling. Once set up, the whole thing is topped off with a sweet, vanilla cream cheese-sour cream mixture. How interesting is that? I just love this recipe. I found it too be such a fun take on Jell-O salads.
I do have one omission though- I didn’t use the black cherry gelatin that was recommended in the recipe. I went with Berry Blue or something like that. Whatever I could find at the store that had the truest blue color, since I wanted to make this as a 4th of July dessert. It still turned out rather dark, more of a purple. But next to some strawberries, you definitely can start to notice a 4th of July theme going on!
- 2 (3 oz) boxes black cherry gelatin
- 2 cups boiling water
- 1 (20 oz) can crushed pineapple, drained
- 1 (15 oz) can blueberry pie filling
- 1 (8 oz) pkg cream cheese, room temperature
- 1 cup sour cream
- ½ c sugar
- 1 tsp vanilla
- Combine gelatin, water, pineapple, and pie filling. Pour into 9×13-inch pan. Refrigerate 2 hours or until set.
- In med bowl, beat cream cheese the add sour cream, sugar, and vanilla. Spread over gelatin. Refrigerate 2 more hours.