Betty's Blueberry-Grape Jelled Salad -- Easter

Bettyskitchen's picture

Mar. 15, 2016

Betty demonstrates how to make Blueberry-Grape Jelled Salad for Easter. This dish may be used as a salad or as a dessert.


Jell o
Boiling water 1 1/2 Cup (24 tbs)
Crushed pineapple 20 Ounce , undrained
Blueberry pie filling 21 Ounce
Cream cheese 8 Ounce , softened
Confectioner’s sugar 1/2 Cup (8 tbs)
Sour cream 1 Cup (16 tbs)
Vanilla extract 1/2 Teaspoon



Dissolve Jello in boiling water. Let cool slightly. 

Stir in undrained crushed pineapple and blueberry pie filling. 

Pour into a 13-inch by 9-inch by 2-inch glass baking dish. 

Cover with plastic wrap and refrigerate until gently set, at least 1 hour. 

To make the topping, mix cream cheese, confectioner’s sugar, sour cream, and vanilla using medium speed of an electric mixer until smooth. 

Spread topping over jelled salad. Cover with plastic wrap and chill until firm. 

Recipe Summary

Difficulty Level: Easy