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“This salad is an easy one that uses ingredients that are available year-round. This recipe was developed as a promotion for a frozen food company. This salad is pretty and tasty as well. The recipe was posted by Clara Eschmann. I found this recipe in Salads Food Writers' Favorites. I have not tried this recipe, but I'm posting it for safe keeping.”
READY IN:
15mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Drain crushed pineapple, reserving juice. In a medium mixing bowl, combine gelatin and boiling water; stir to completely dissolve gelatin. Add reserved juice from crushed pineapple and the pineapple juice. Refrigerate 45 minutes, or until gelatin is soft-set, stirring once. Stir in drained pineapple and blueberries. Spoon into a 13x9x2-inch dish. Refrigerate 30-45 minutes, or until firm.
  2. In a medium mixing bowl with an electric mixer on high speed, beat cream cheese and sugar until light and fluffy. Add sour cream and vanilla; mix well. Spread evenly over blueberry gelatin layer. Sprinkle pecans over top. Refrigerate 1-2 hours. To serve, cut into squares.

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