Blueberry Salad

Blueberry Salad is simply wonderful. I can’t brag on it enough. It’s a congealed salad with blueberry pie filling and crushed pineapple dissolved in grape jello mix. After the mixture sets up in the refrigerator or freezer, it’s spread with a luscious cream cheese and sour cream layer that’s oh, so, delicious.

It’s a fun, fruity salad that’s great for picnics, backyard barbecues, potlucks or anytime you have company. While this recipe is gluten free, because the pie filling and Jell-O both use cornstarch as a thickener, I would not classify it as healthy. Blueberry Salad is rich enough to serve as a dessert. Yes, please!

INGREDIENTS :

SALAD:

• 2 3-oz. pkg. JELL-O grape gelatin
• 2 cups boiling water
• 1 large can undrained crushed pineapple
• 16-oz. can blueberry pie filling

TOPPING:

• 1 cup sour cream
• 8 oz. pkg. cream cheese softened
• 1/2 cup sugar
• 1 tsp. vanilla
• Blueberry Salad | Can't Stay Out of the Kitchen | this is one of our favorite summer side dishes. It uses #blueberry pie filling, #pineapple & has a #creamcheese topping. It's perfect for any #holiday menu. #salad #glutenfree

INSTRUCTIONS :

SALAD:

1. In a 9x13” pan, mix the gelatin and boiling water until dissolved.
2. Add undrained pineapple and blueberry pie filling.
3. Stir and let set in refrigerator or freezer.
4. ..........
5. ................

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