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| BLUEBERRY SALAD | |
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2 (3 oz.) pkg. grape Jell-O 2 c. boiling water 1 (24 oz.) can crushed pineapple 1 can blueberry pie filling 1 (8 oz.) pkg. cream cheese 1/2 pt. blueberry or plain yogurt 2 tbsp. - 1/4 c. sugar 1 tbsp. vanilla chopped nuts (optional) Dissolve Jell-O in boiling water and let cool. Add pineapple and blueberry pie filling. Set. Blend cream cheese and yogurt. Beat in sugar and vanilla. Spread over set Jell-O mixture. Sprinkle with chopped nuts, if desired. Note: If using blueberry yogurt, which already contains sugar, use the lesser amount; if using plain yogurt, use 1/4 cup or taste and adjust to your desired sweetness. Sour cream may be used in place of yogurt, if desired. | |
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recipe reviews #155503
Lora Hahn says:
I made this for my mother-in-law for Mother's Day. We all liked it a lot. Our two kids even ate it and asked for more. My mother-in-law really liked it. She made it for her grandsons graduation party. Me and my husband both thought it would be better without the nuts on it. I added a little milk to the topping. It was just too thick.
#190104
Rosie (North Dakota) says:
I have made this with cherry jello and cherry pie filling. Its very good and festive for the Holidays.
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