Blueberry Salad
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.
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!
INGREDIENTS
INSTRUCTIONS
SALAD:
TOPPING:
thanks done share recipes to : cantstayoutofthekitchen.com/2014/09/30/blueberry-salad/
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!
INGREDIENTS
- SALAD:
- 2 3-oz. pkg. JELL-O grape gelatin
- 2 cups boiling water
- 1 large can undrained crushed pineapple
- 16-oz. can blueberry pie filling
- TOPPING:
- 1 cup sour cream
- 8 oz. pkg. cream cheese softened
- 1/2 cup sugar
- 1 tsp. vanilla
- Blueberry Salad | Can't Stay Out of the Kitchen | this is one of our favorite summer side dishes. It uses #blueberry pie filling, #pineapple & has a #creamcheese topping. It's perfect for any #holiday menu. #salad #glutenfree
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 refrigerator or freezer.
TOPPING:
- 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.
thanks done share recipes to : cantstayoutofthekitchen.com/2014/09/30/blueberry-salad/
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