Reviewed: Mar. 15, 2012

Had lots of compliments on this and people asked for seconds to take home. It came out of the mold fairly easy, but the cream cheese layer didn't set as well as it should have even after a longer time than suggested. I may just put in a cake pan next time and put cream cheese layer and nuts on top. I used 1 cup of chopped nuts to get even coverage. I was able to find blackberry fusion Jello so that is what I used and blueberry pie filling.

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Reviewer:

BlessedBaker

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Cooking Level: Intermediate

Reviewed: Feb. 22, 2011

I love this recipe, I use Cherry gelatin instead and a can of cherry pie filling to replace the blueberries. In the end.. One of my favorite dessert type dishes because you can still serve it with dinner.

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Reviewer:

Sanishcoale

Cooking Level: Expert

Home Town: Robertsville, Missouri, USA

Living In: Arlington, Texas, USA

Reviewed: Nov. 27, 2009

Excellent salad and easy to prepare! This recipe is always requested by my family and friends and has become a staple for all of our holiday dinners. In the past, I always prepared it in a 9x13 pan; however, this year, I decided to use a mold and it turned out fine; however, next time I will wait until the last minute to remove it from the mold, as the cream cheese layer "melted" somewhat.

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Reviewer:

hammfam

Reviewed: Nov. 17, 2008

I've never been the type of cook who has people ask for my recipes. Until now! Every time I make this salad, someone always asks for the recipe. It's easy and delicious!

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Reviewer:

soccermom1985

Cooking Level: Intermediate

Home Town: Harvey, Illinois, USA

Living In: Braidwood, Illinois, USA

Reviewed: Jan. 1, 2008

My family LOVES this recipe. We have it at most all our family get togethers. I've even had requests for this recipe from my sister-in-law and her mother. It's so easy and so delicious!!!

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Reviewer:

colezmom

Cooking Level: Intermediate

Living In: Excelsior Springs, Missouri, USA

Reviewed: Jun. 12, 2007

I made this for a cook out this past weekend and it was a big hit. I got so many requests for the recipe. I will definately make this again soon. It's a great summer desert. Thanks for sharing.

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Reviewer:

KDHNOW

Cooking Level: Intermediate

Reviewed: May 30, 2007

From just reading the recipe, I wasn't sure if I would like the combination of ingredients or not, but I'm so glad I tried this, it's so good. I agree that it's more like a dessert than a side dish. I substituted grape jello for the blackberry and loved the way it turned out.

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Reviewer:

Meredith

Cooking Level: Intermediate

Living In: North Canton, Ohio, USA

Reviewed: May 28, 2007

This was a hit at a neighborhood Memorial Day barbeque with recipe requests all around. I used frozen wild blueberries, light sour cr, and light cr cheese. It must be the vanilla in the topping that makes it taste so good. Don't get fancy like I tried -- fresh pineapple doesn't allow gelatin to congeal! Luckily I read that on the box and had a can at home. I put the salad in a pie plate with the cream mixture and pecans on the top, made it just before the party and set it in the freezer to firm up quickly. It was ready to go in about 1/2 hour.

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Reviewer:

Susan G

Reviewed: Jul. 15, 2006

I use cherries instead of blueberries~ love it

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Reviewer:

Crystal

Reviewed: Feb. 16, 2006

I have made this salad twice and it has been wiped out both times. I use sugar free jello without any problem. I have also used Blackberries and raspberry jello working well too. I also added a dash of banana extract to the cream cheese/sour cream with great results.

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