Blueberry Gelatin Mold

23
Sheila Greer 0

"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

2 h 10 m servings 461 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 461 kcal
  • 23%
  • Fat:
  • 24.9 g
  • 38%
  • Carbs:
  • 55.2g
  • 18%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 235 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  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.

Reviews

23
  1. 25 Ratings

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Most helpful positive review

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 pineappl...

Most helpful critical review

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 SI...

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 pineappl...

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 thi...

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 jui...

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!!

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 m...

Love this-great with summer BBQ.

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!

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 SI...

The only problems I had were that the sour cream and cream cheese did not mix very well, so the topping became pretty chunky. Also, the Jell-o didn not solidify as well as I hoped. Next time I w...