Creamy Blueberry Gelatin Salad Food

BLUEBERRY GELATIN SALAD

Steps:

• In a large bowl, mix together gelatin powder, boiling water, pineapple and pie filling. Pour into a mold, or glass baking dish, and refrigerate until set, at least 2 hours.
• In a medium bowl, mix together the cream cheese, sour cream, sugar and vanilla until smooth. Spread over the top of the gelatin. If using a mold, unmold the gelatin before applying topping.

CREAMY BLUEBERRY GELATIN SALAD

Steps:

• In a large bowl, dissolve gelatin in boiling water. Cool for 10 minutes. Stir in pie filling and pineapple until blended. Transfer to a 13x9-in. dish. Cover and refrigerate until partially set, about 1 hour. , For topping, in a small bowl, combine the cream cheese, sour cream, sugar and vanilla. Carefully spread over gelatin; sprinkle with walnuts. Cover and refrigerate until firm.

CREAMY BLUEBERRY GELATIN SALAD

Steps:

• In a large bowl, dissolve gelatin in boiling water. Cool for 10 minutes. Stir in pie filling and pineapple until blended. Transfer to a 13 x 9 x 2 inch dish. Cover and refrigerate until partially set, about 1 hour.
• For topping, in a small mixing bowl, combine the cream cheese, sour cream, sugar and vanilla. Carefully spread over gelatin; sprinkle with walnuts. Cover and refrigerate until firm.

BLUEBERRY SALAD

Steps:

• Combine hot water and gelatin; stir until dissolved. Stir in pineapple and blueberry pie filling. Pour into a 9x13 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.

CREAMY 'N' FRUITY GELATIN SALAD

Steps:

• In a large bowl, dissolve gelatin in boiling water. Add sherbet; stir until smooth. Stir in the oranges, pineapple and marshmallows. Fold in whipped cream. , Pour into a 6-cup serving bowl. Cover and refrigerate for 3-4 hours or until set.

CREAMY BLUEBERRY JELLO DESSERT

Steps:

• In a large bowl, dissolve jello in boiling water.
• Cool for 10 minutes.
• Stir in pie filling and pineapple until blended.
• Transfer to a 9x13 inch dish.
• Cover and refrigerate until partially set, about 1 hour.
• For topping:.
• In a small bowl, combine the cream cheese, sour cream, sugar and vanilla.
• Carefully spread over jello and sprinkle with nuts.
• Cover and refrigerate until firm.

BLUEBERRY JELLO SALAD

Steps:

• Dissolve Jello in boiling water. Pour into 12"x8"x2" dish. Add pineapple and blueberries. Chill or flash freeze until soft set. Combine cream cheese, sour cream, sugar and vanilla; beat until smooth and creamy. Spread evenly over salad. Sprinkle nuts on top.

RED, WHITE AND BLUEBERRY SALAD

Steps:

• In a large bowl, dissolve one package of raspberry gelatin in 1 cup boiling water. Stir in 1 cup cold water. Pour into a 13-in. x 9-in. dish; chill until set. In a small bowl, soften unflavored gelatin in the remaining cold water; set aside. , In a large saucepan, combine cream and sugar; whisk over medium heat until sugar is dissolved. Add cream cheese and softened unflavored gelatin; cook and stir until smooth. Cool. Stir in pecans and vanilla. Spoon over raspberry gelatin. Refrigerate until completely set. , In a large bowl, dissolve second package of raspberry gelatin in remaining boiling water. Stir in blueberries. Carefully spoon over cream cheese layer. Chill several hours or overnight.

BLUEBERRY GELATIN SALAD

Steps:

• In a large bowl, dissolve gelatin in boiling water; stir in blueberries. Pour into a 11x7-in. dish; chill until set. , In a large bowl, beat cream cheese and sugar until smooth. Add vanilla and sour cream; mix well. Spread over the gelatin layer; sprinkle with pecans. Chill several hours or overnight.

PINEAPPLE-BLUEBERRY GELATIN SALAD

Steps:

• In a large bowl, dissolve gelatin in boiling water. Drain pineapple, reserving juice in a measuring cup; add enough water to measure 1 cup. Stir into gelatin. Add pineapple and blueberries. Transfer to an 11x7-in. dish; cover and refrigerate until firm., In a small bowl, beat the cream cheese, sour cream, sugar and vanilla until smooth. Spread over gelatin. Cover and refrigerate until serving. Just before serving, sprinkle with pecans.

BLUEBERRY JELLO SALAD

Steps:

• Bring 4 cups of water to a roaring boil in a saucepan.
• Remove from heat and quickly whisk in the jello and pudding mixes. Add 1/2 cup cold water.
• Pour jello into a glass dish (the larger it is, the thinner the jello layer).
• Add the blueberries throughout the jello.
• Cover with plastic wrap and refrigerate for 4-5 hours.
• After 4-5 hours, beat together softened cream cheese and Cool Whip or whipped cream.
• Spread on top of the jello and sprinkle with the mixed nuts.

BLUEBERRY GELATIN SALAD

Steps:

• In a large bowl, dissolve gelatin in boiling water.
• Stir in blueberries and pour into an 11x7x2" dish. Chill until set.
• In a large mixing bowl, beat cream cheese and sugar until smooth.
• Add vanilla and sour cream and mix well.
• Spread over the gelatin layer after gelatin is set.
• Sprinkle with the pecans.
• Chill for several hours or overnight.

BLUEBERRY PARTY SALAD

Steps:

• In a medium bowl, dissolve 2 packages of the raspberry gelatin in 3 1/4 cups boiling water. Pour into a 9 by 13 inch pan and refrigerate until firm.
• In a medium saucepan, whisk together unflavored gelatin and 1/2 cup cold water. Whisk in the half and half, sugar and vanilla and cook over medium heat until hot but not boiling. Remove from heat and stir in the softened cream cheese. Spread over the raspberry gelatin layer.
• In a medium bowl, dissolve the remaining package of raspberry gelatin in 1 cup boiling water. Stir in the blueberry pie filling and pour over the cream cheese layer. Chill until serving.