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Hello there, ladies and gentlemen. Can you believe, Thanksgiving Day is next week! Good glory, I don’t know how that happened. Snuck right up on me. 🙂
This Blueberry Cream Cheese Jello Salad has been a staple at our Thanksgiving dinner for years and years. The flavors of blueberry and cream cheese go so nicely with turkey and gravy.
They do!
I’m not kidding.
Just go ahead and give it a try. You won’t be sorry.
PS…this recipe can be made through out the year, not just on Thanksgiving.
PPS…I posted this recipe 3 years ago with a dreadful picture. I figured it needed a little dusting off and bringing to the front of the pile. Hope you enjoy it!
1. Find your self a large box of raspberry jello.
2. Boil 2 cups of water in a medium-sized, microwave safe container. Pour the jello in and stir it with a spoon until it is well incorporated and there are no longer any little jello particles.
3. Add 1 can crushed pineapple (with all of its juices, no need to drain it) and 1 can blueberry pie filling.
Stir it all together until combined.
4. Pour the jello filling into a nice 9×13 pan.
5. Cover it with a bit of plastic wrap and let it chill out in the fridge for 4-6 hours or until set.
6. Place 1 package cream cheese in a small mixing bowl. Beat it until smooth. Add 1 cup sour cream, 1/2 cup sugar and 1 teaspoon of vanilla. Mix it until everything is well incorporated and smooth. Add spoonfuls of the topping to the blueberry jello. Spread it out evenly with a knife.
7. Refrigerate until ready to use.
Enjoy!
Ingredients
- BLUEBERRY JELLO LAYER:
- 1 (6 ounce) package raspberry jello
- 2 C boiling water
- 1 (20 ounce) can crushed pineapple
- 1 (21 ounce) can blueberry pie filling
- CREAM CHEESE TOPPING:
- 1 (8 ounce) package cream cheese, softened
- 1 C sour cream
- 1/2 C sugar
- 1 t vanilla
Instructions
1. Find your self a large box of raspberry jello.
2. Boil 2 cups of water in a medium-sized, microwave safe container. Pour the jello in and stir it with a spoon until it is well incorporated and there are no longer any little jello particles.
3. Add 1 can crushed pineapple (with all of its juices, no need to drain it) and 1 can blueberry pie filling. Stir it all together until combined.
4. Pour the jello filling into a nice 9x13 pan.
5. Cover it with a bit of plastic wrap and let it chill out in the fridge for 4-6 hours or until set.
6. Place 1 package cream cheese in a small mixing bowl. Beat it until smooth. Add 1 cup sour cream, 1/2 cup sugar and 1 teaspoon of vanilla. Mix it until everything is well incorporated and smooth. Add spoonfuls of the topping to the blueberry jello. Spread it out evenly with a knife.
7. Refrigerate until ready to use.
Enjoy!
Recipe from my cousin Linda Reber
We had our BIG Thanksgiving dinner early this year to make it easier for the whole family. I made this and it was a hit. However, for some reason the cream cheese clumped up, no matter how long I left it beating in my mixer. It was still delicious and everyone gobbled it up. Thanks for the tasty recipe.
If the cream cheese clumped and would not beat smooth at some point the cream cheese had been frozen (maybe during shipping). I had the same thing happen to a couple things
NanCee,
I have had cream cheese clump up on me if it has been frozen. Also, you need to be sure to let it soften and come to room temperature before you beat it. This will help it become smooth as well. Good luck!
~Jamie
This looks delish! I’m wondering, would it be good with a graham cracker crust? Or is that even possible to do with this recipe? I’m VERY new to cooking.
Rachel,
I would keep this recipe as a salad. If you are looking for a fabulous Blueberry Sour Cream Pie, give this link a try. It’s great and might be just what you are looking for.
https://jamiecooksitup.net/2010/11/blueberry-sour-cream-pie-and-double-confession-delight/
Best of luck to you!
~Jamie
Thanks!
My Mom made this jello salad every Thanksgiving and Christmas and now I do. I had lost my recipe, and was SO happy to find this. The only difference with yours is the topping. My Mom always froze a pkg. of cream cheese, then grated it over the top. I always thought it kind of looked like snow. Your topping sounds yummy, so I’m gonna give it a try. Wonder if I could freeze and grate yours, too. Hmmm. . .