Blueberry Salad

Blueberry pie filling and crushed pineapple are suspended in raspberry gelatin and topped with sweetened cream cheese in this cool summer dessert.


15 servings


2 (3 ounce) packages raspberry flavored gelatin mix
2 cups hot water
1 (20 ounce) can crushed pineapple, drained
1 (21 ounce) can blueberry pie filling
1 (8 ounce) package cream cheese
1/2 cup granulated (white) sugar
1 cup sour cream
1 teaspoon vanilla extract


Combine hot water and gelatin; stir until dissolved. Stir in pineapple and blueberry pie filling. Pour into a 13 x 9-inch dish and chill in refrigerator until firm.

Cream together cream cheese and sugar. Beat in sour cream and vanilla. Spread over firm gelatin. Chill until serving.

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