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Blueberry Gelatin Mold

SUBMITTED BY: Sheila Greer

"Yummy blueberry gelatin mold with a cream cheese topping. The nuts are optional, and you can use any kind you like."
PREP TIME  10 Min
READY IN  2 Hrs 10 Min
SERVINGS & SCALING
Original recipe yield: 4 to 8 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 2 cups boiling water
  • 1 (6 ounce) package raspberry flavored gelatin mix
  • 1 (15 ounce) can blueberries
  • 1 (8 ounce) can crushed pineapple
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 pint sour cream
  • 3 tablespoons white sugar
  • 2 teaspoons vanilla extract
  • 1/4 cup chopped pecans

DIRECTIONS

  1. In a medium bowl, stir 2 cups boiling water into the raspberry gelatin until dissolved. Mix in blueberries and pineapple and pour into a 2 quart mold. Let set in refrigerator until firm (about 2 hours).
  2. In a small bowl, mix together the cream cheese, sour cream, sugar and vanilla until well blended. Spread over the set gelatin and sprinkle with chopped pecans, if desired. Refrigerate until serving.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 23, 2003 by Flashsmith
Everyone liked it very much. I used frozen since canned blueberries are quite expensive. It turned out fine but next time I'll add a little more water to compensate for the lack of blueberry juice in the can. When blueberries are in season I'll just pick our own and use them.

14 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 11, 2003 by Diana S.
Delicious! I made this in a Bundt pan for a 4th of July picnic, using fresh blueberries, and it went over really well. I used 2 c. of berries... also I drained the juice from the can of pineapple and added water to it to make one cup of liquid. I figured that would compensate for the liquid that would have been in the canned blueberries. Oh, also, I didn't put the cream cheese, sour cream mixture on the jello... I just served it in a dish beside the jello as a topping. That way people could use as much or as little as they wanted. I will definitely make this recipe again... really great flavor!

13 users found this review helpful
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 13, 2003 by HICKWOMAN
THE OTHER REVIEWS LED ME TO BELIEVE THAT THIS WAS UNQUESTIONALBLY,A 5-STAR RECIPE. I LEFT THE SALAD IN A GLASS 9X13 PAN, AS THERE WAS NO CONCIEVABLE WAY THAT IT WOULD UNMOLD FROM A PAN THAT SIZE. IT WAS BEAUTIFUL. I DIDN'T CARE FOR THE RECIPE AND THE REST OF MY FAMILY WOULD NOT EAT IT. THE CREAM CHEESE LAYER WAS DISGUSTING. I DOCTORED IT UP A BIT WITH SOME POWDERED SUGAR, BUT THE WHOLE LAYERED APPROACH TO THIS RECIPE WAS A BAD IDEA. I WOULD HAVE PREFERRED PLAIN-OLD WHIPPED TOPPING. I USED RASPBERRY JELLO, AS SUGGESTED, BUT WISHED I HAD TRIED "BERRY BLUE" OR "BLACKBERRY." I WOULDN'T RECOMMEND THIS RECIPE, UNLESS YOU HAVE TRIED IT BEFORE & LOVED IT.

12 users found this review helpful


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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 457

  • Total Fat: 24.9g
  • Cholesterol: 58mg
  • Sodium: 202mg
  • Total Carbs: 53.7g
  •     Dietary Fiber: 2.1g
  • Protein: 7.8g

VIEW DETAILED NUTRITION

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