PgrancerThe family recipe box

Desserts · Sides

Blueberry Jell-O Salad

From
Eileen Morehead
Source
Recipe Keeper (handwritten, p. 170)

Ingredients

  • 2 small boxes grape Jell-O
  • 2 cups boiling water
  • 1 can blueberry pie filling
  • 1 small flat can crushed pineapple (do not drain)
  • 1 cup chopped pecans

Topping

  • 8 oz cream cheese
  • 8 oz sour cream
  • 1/2 cup sugar

Steps

  1. Blend the Jell-O with the boiling water, pie filling, pineapple, and pecans; chill until set.
  2. Blend the topping ingredients (cream cheese, sour cream, sugar) with a mixer.
  3. Spread the topping over the set Jell-O. Top with grated cheese.

Notes

  • The full contributor name “Eileen Morehead” appears here — earlier this book had a “Cheesy Veg Soup” card (p. 46) attributed to “E. Morehead,” likely the same person.
  • “Top with grated cheese” is written exactly as on the card — an unusual final touch for a sweet salad, but that’s what’s there.
The original: Blueberry Jell-O Salad
The original

See also: Blueberry Jell-o Salad

jelloblueberrypineapple