Time 30m Yield 15 servings. Number Of Ingredients 10 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.
Time 2h10m Yield 8 Number Of Ingredients 8 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.
Time 15m Yield 12 servings. Number Of Ingredients 8 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.
Time 15m Yield 10-12 serving(s) Number Of Ingredients 8 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.
Time 5m Yield 8 serving(s) Number Of Ingredients 8 Steps:
Mix jello, boiling water, pineapple and pie filling together and refrigerate until set. When the jello is set, mix topping ingredients together and spread over jello.
Time 5h5m Number Of Ingredients 9 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.
More about “blueberry gelatin salad recipes”
Time 1h Yield 15 Number Of Ingredients 8 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.
