Blueberry Gelatin Mold Recipe - Allrecipes.com
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Blueberry Gelatin Mold

Recipe by  

"Yummy blueberry gelatin mold with a cream cheese topping. The nuts are optional, and you can use any kind you like."

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Ingredients Edit and Save

Original recipe makes 4 to 8 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 10 mins
  • READY IN 2 hrs 10 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 11, 2003

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!

 
Most Helpful Critical Review
Aug 13, 2003

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.

 
Oct 07, 2003

This was fabulous. In reading the other reviews -I would add the following: I made this in a 2 quart jello mold as the recipe called and it umolded perfectly and looked gorgeous. If I made this again, I probably would not add the cream cheese topping. Although it worked out fine and tasted great, it just wasn't necessary and would sure save a lot of calories without it. Lastly, canned blueberries are a fortune. I would find away around those next time. This recipe is a true keeper. Thank you.

 
Apr 23, 2003

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.

 
Dec 17, 2002

I have used this recipe for years and everybody loves it. I use grape jello instead of raspberry. I think it tastes much better. This is one of my favorites!!

 
Nov 23, 2004

I have to say that this was my very first Jello mold. I thaught it was going to be diffacult to make. Boy was I wrong. This had to have been the most tastey mold I have ever eaten. Plus not to mention all the compliments I got after everyone tried it. I am going to be bringing this recipie to all my get togethers and Holidays. Thank you.

 
Mar 01, 2005

Love this-great with summer BBQ.

 
Jan 03, 2005

I served this for Thanksgiving dinner, and it was the first thing that was gone! My husband and kids are extremely picky about any type of food, but it looks like I've finally found a winner!

 

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Nutrition

  • Calories
  • 461 kcal
  • 23%
  • Carbohydrates
  • 55.2 g
  • 18%
  • Cholesterol
  • 58 mg
  • 19%
  • Fat
  • 24.9 g
  • 38%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 7.6 g
  • 15%
  • Sodium
  • 235 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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