Blueberry Salad
Gluten Free Living – 2014
Blueberry Salad is simply wonderful. I can’t brag on it enough. It’s a congealed salad with blueberry pie filling and crushed pineapple dissolved in grape jello mix. After the mixture sets up in the refrigerator or freezer, it’s spread with a luscious cream cheese and sour cream layer that’s oh, so, delicious.
Follow Me On Instagram!
It’s a fun, fruity salad that’s great for picnics, backyard barbecues, potlucks or anytime you have company. While this recipe is gluten free, because the pie filling and Jell-O both use cornstarch as a thickener, I would not classify it as healthy. Blueberry Salad is rich enough to serve as a dessert. Yes, please! 🙂
Years ago, before the advent of the Internet, cookbooks used to be the way you found new recipes. I loved collecting them. I found three Women’s Circle Cookbooks back in the very early 1990s that I completely devoured. I went through EACH recipe highlighting the ones I wanted to make, adding additions or subtractions to each recipe. Several of our favorite recipes have come from those paperback cookbooks. Blueberry Salad was one of those recipes.
I used to make this lovely salad frequently whenever I catered salad luncheons for the Baptist Convention of New England in the 1990s. Everyone always loved this recipe, and if you make it, you’ll see why. It has the best flavors ever! The pineapple and blueberries from the blueberry pie filling give it texture and the cream cheese layer provides an excellent contrast in flavors.
Blueberry Salad is so nice to serve as a side dish during the summer when it’s hot outside, although you can find the ingredients for this recipe year ’round. This is also a great salad to make for Thanksgiving, Christmas and other holidays throughout the year. If you have potlucks or family reunions coming up, surprise your friends and relatives with this lovely salad, uh, dessert! They will clean the dish down to the last drop!
I recently remade this recipe (September 2018) for our Friday night care group and a Connection Class at our church. The nice thing about this salad is a 9×13″ baking dish provides at least 20 servings with other food. It is still one of our favorite desserts, uh, fruit salads ever.
Blueberry Salad is a wonderful side dish for Thanksgiving, Christmas and other holidays.
This lovely “salad,” will satisfy everyone’s sweet tooth!
Every bite of Blueberry Salad is spectacular!
Here’s what I did.
I used these ingredients.
Pour grape jello into boiling water and stir well to dissolve.
Pour dissolved jello mixture into a 9×13″ baking dish.
Add blueberry pie filling and crushed pineapple (undrained).
Stir well to combine.
Refrigerate several hours or freeze about an hour or until the mixture is totally congealed and set up.
To make the topping: Place softened cream cheese in a mixing bowl. Add sour cream, sugar and vanilla.
Cream ingredients with an electric mixer until smooth.
Spread the cream cheese mixture over top of the blueberry gelatin layer and refrigerate again until ready to serve. I like to make this the day before I need it.
If desired, garnish with blueberries or chopped nuts.
Cut Blueberry Salad into squares or serve with a spoon.
Garnish with blueberries if desired (but not necessary).
Blueberry Salad is a great side dish for any menu.
Here’s the recipe.
BLUEBERRY SALAD
(Recipe adapted from Women’s Circle Cookbooks)
Blueberry Salad
Equipment
- 1 9x13" glass baking dish
- measuring cups
- measuring spoons
- 1 electric mixer
- 1 mixing bowl
- 1 wooden spoon
- 1 nut chopper if nuts are not previously chopped
Ingredients
SALAD:
- 6 oz. pkgs JELL-O grape gelatin
- 2 cups boiling water
- 1 large can crushed pineapple undrained
- 21 oz. can blueberry pie filling
TOPPING:
- 1 cup sour cream
- 8 oz. pkg. cream cheese softened
- 1/2 cup granulated sugar
- 1 tsp. vanilla extract
- 1/4 cup nuts chopped, for topping (measure after chopping)
- 1/3 cup fresh blueberries for topping
Instructions
SALAD:
- In a 9x13” pan, mix the gelatin and boiling water until dissolved.
- Add undrained pineapple and blueberry pie filling.
- Stir and let set in freezer for about an hour or refrigerate for several hours.
TOPPING:
- Mix sour cream with softened cream cheese, sugar, and vanilla in a mixing bowl with an electric mixer.
- Do not over beat.
- Spread on top of the set gelatin mixture.
- Sprinkle chopped nuts and fresh blueberries over top.
- Chill again in refrigerator.
Notes
Recipe adapted from Women's Circle Cookbooks.
© Can’t Stay Out of the Kitchen
Nutrition
- 2 3-oz. pkg. [url href=”http://www.jello.com/” target=”_blank” title=”jello”]JELL-O[/url] grape gelatin
- 2 cups boiling water
- 1 large can undrained crushed pineapple
- 16-oz. can blueberry pie filling[br]
- [b]TOPPING:[/b][br]
- 1 cup sour cream
- 8-oz. pkg. cream cheese, softened
- ½ cup sugar
- 1 tsp. vanilla
- In a 9×13” pan, mix the gelatin and boiling water until dissolved.
- Add undrained pineapple and blueberry pie filling.
- Stir and let set in refrigerator or freezer. [br]
- Mix sour cream with softened cream cheese, sugar, and vanilla.
- Do not over beat.
- Spread on top of the set gelatin mixture.
- Chill again in refrigerator.
Doesn’t Blueberry Salad look terrific? It’s a fun salad to serve friends. They don’t know whether they’re eating salad or dessert!
I wanted you to see the ooey, gooeyness of this fantastic recipe. It’s really an excellent side dish for any potluck or family gathering.
You may also enjoy these delicious recipes!
Blueberry Salad
Equipment
- 1 9×13" glass baking dish
- measuring cups
- measuring spoons
- 1 electric mixer
- 1 mixing bowl
- 1 wooden spoon
- 1 nut chopper if nuts are not previously chopped
Ingredients
SALAD:
- 6 oz. pkgs JELL-O grape gelatin
- 2 cups boiling water
- 1 large can crushed pineapple undrained
- 21 oz. can blueberry pie filling
TOPPING:
- 1 cup sour cream
- 8 oz. pkg. cream cheese softened
- 1/2 cup granulated sugar
- 1 tsp. vanilla extract
- 1/4 cup nuts chopped, for topping (measure after chopping)
- 1/3 cup fresh blueberries for topping
Instructions
SALAD:
- In a 9×13” pan, mix the gelatin and boiling water until dissolved.
- Add undrained pineapple and blueberry pie filling.
- Stir and let set in freezer for about an hour or refrigerate for several hours.
TOPPING:
- Mix sour cream with softened cream cheese, sugar, and vanilla in a mixing bowl with an electric mixer.
- Do not over beat.
- Spread on top of the set gelatin mixture.
- Sprinkle chopped nuts and fresh blueberries over top.
- Chill again in refrigerator.