Prep 15 mins
Cook 0 mins
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.
- 170.09 g cherry gelatin
- 473.18 ml boiling water
- 425.24 g blueberries, drained (canned)
- 226.79 g cream cheese, softened
- 118.29 ml sugar
- 4.92 ml vanilla extract
- 236.59 ml sour cream (8 ounces)
- 59.14 ml pecans, chopped
- 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.
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!!
What a great gelatin salad. This recipe certainly deserves more than 5 stars. For this recipe, I used fresh blueberries rather than canned bluberries, and before I added the berries to the gelatin, I placed the heated/dissolved gelatin in the fridge to cool (for exactly 30 minutes). After 2-1/2 hours, I checked the gelatin to see if it was firm enough to top w/the cream cheese-sour cream mixture, and it was. Thank you Amy for posting this delicious gelatin salad. It's definitley a keeper!