Blueberry Salad -- Quad-Cities Online Recipe Book
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Blueberry Salad

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2 packages (3 ounces each) grape Jello
2 cups boiling water
1 can (21 ounces) blueberry pie filling
1 can (2 ounces) unsweetened crushed pineapple including juice
1 package (8 ounces) cream cheese
1 package (8 ounces) sour cream
1/2 cup sugar
1/2 teaspoon vanilla


Mix Jello and hot water, stirring well until Jello is dissolved. Add pie filling and crushed pineapple. Pour in a 9x13-inch pan. Chill. Mix together cream cheese, sour cream, sugar and vanilla. Spread on top of set Jello. Sprinkle with walnuts if desired.

Loretta Minnaert

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