Having made the blueberry muffins for breakfast on Christmas, the next day blueberry dish is going to be a blueberry-pineapple jello dessert for the evening. I’ve found similar recipes that have been called ‘Blueberry Salad’ – let me just say there is nothing even remotely salad-ish or healthy about this recipe (This recipe has been adapted from one that I found on cooks.com) Don’t be worried, it’s not as unhealthy as that gummy bear salad with 14 cups of mayonnaise that is made on Christmas in How I Met Your Mother.
Overall, it does seem like more of a summer dessert given that it gelatinous.
- 15 oz can blueberries dipped in light syrup (NOT the pie filling) – we used the blue Oregon brand can
- 20 oz can crushed pineapple
- 1 large pack raspberry jello
For the topping:
- 8 oz cream cheese
- 1 cup sour cream
- 1/2 cup white sugar
- 1/2 cup chopped walnuts
1. Drain the juice from the blueberry can into a container and add enough water to it to make 2 cups of liquid. Then heat the liquid so that it starts boiling.
2. In a different bowl, empty the raspberry jello. Add the boiling liquid to the jello, stirring slowly so that it dissolves properly. It is important to empty the boiling liquid over the jello, rather than put the jello into the liquid while it is on the gas because the latter will result in clumps getting stuck at the bottom of the liquid container.
3. Empty the blueberries and the pineapple into the jello. Move it to a pyrex dish and put into the refrigerator to chill. It should take around 4-5 hours to get set.
For the topping
Mix the cream cheese, sour cream and sugar. When it has been properly mixed, add the nuts as well. I just used a food processor to chop the walnuts, though you can most certainly do so with a knife as well, it’s just more time consuming. Put the topping on when the above mixture has been set. Serve chilled! Next time I’m going to make sure there is some leftover fruit to put on the topping 🙂