Recipe by Kaarin
My dad is a dessert-loving diabetic, so I turned this into a very low sugar salad. It's sweetened with Splenda and fruit juice, but can also be made with sugar. With the blueberries, pineapple and pecans you really don't miss the sugar.
Top Review by Kittencal@recipezazz
I made this but layered it in a 13x9-inch baking dish, I used regular blueberry jello, with frozen and thawed, very well drained blueberries in place of canned, this worked quite well, I also made this using white sugar, YUMMY! great dessert recipe, and one I will make again soon! thanks Kaarin!...Kitten:)
- 2 (3 ounce) packages sugar-free blackberry gelatin or 2 (3 ounce) packages sugar-free black cherry gelatin
- 2 cups boiling water
- 1 (15 ounce) can blueberries
- 1 (8 ounce) can crushed pineapple in juice
- 1 (8 ounce) package cream cheese, softened
- 1⁄2 cup Splenda granular or 1⁄2 cup sugar
- 1 cup sour cream
- 1⁄2 teaspoon vanilla extract
- 1⁄2 cup chopped pecans
Directions See How It's Made
- Dissolve gelatin in boiling water.
- Drain the blueberries and pineapple, reserving 1 cup of liquid. (Add water if necessary to get 1 cup).
- Stir blueberries, pineapple and juice into the dissolved gelatin.
- Pour into a 2 quart jello mold.
- Refrigerate until firm.
- Mix together the cream cheese, Splenda, sour cream and vanilla until fluffy.
- Carefully spread over the jello.
- Sprinkle the pecans over the cream cheese layer.
- Refrigerate for approximately 30 more minutes.
- Invert and serve immediately.