Recipe by AmyZoe
This is a delicious salad or dessert that requires little effort but looks and tastes heavenly. I used raspberry gelatin in place of cherry because it's what I had. I also threw in some raspberries with the blueberries. Don't make your cream cheese mixture too soon or you'll sample a little too much before the jello is ready...cooks beware! I used frozen fruit, but I'd love to try it when fresh fruit is in season. I found the recipe in Taste of Home Parties, Potlucks, and Barbecues from Mildred Livingston in Phoenix, Arizona. Cook time excludes chilling time.
Top Review by ChickityChik
This is similar to a recipe my grandmother made in the 70's. We would look forward to it at the family holiday dinners. The only difference I see from mine is the flavor of Jell-O used. She used apricot and I now use strawberry. It is an excellent recipe!!
- 6 ounces cherry gelatin
- 2 cups boiling water
- 15 ounces blueberries, drained (canned)
- 8 ounces cream cheese, softened
- 1⁄2 cup sugar
- 1 teaspoon vanilla extract
- 1 cup sour cream (8 ounces)
- 1⁄4 cup pecans, chopped
Directions See How It's Made
- 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.