Over time, new recipes tend to spread quickly. Whenever a new or different recipe surfaces, many people try it, pass it along to someone else, who then makes it and passes it on again. This is how recipes circulate and it's always fun to get a new recipe. Sometimes, a recipe is developed due to a consumer product company developing a new product or a new flavor of an existing one. Once it's out in the public eye, if it's good to eat, it'll make the rounds in a hurry!
The recipe I'm giving you is one of those recipes, which is for a "Blueberry Salad". This recipe first showed up (from what I was able to find on it) around the early 1970's. It seemed that everyone was making this salad, since grape gelatin, which the recipe calls for, was relatively new in the marketplace. The recipe is flavored with this grape gelatin, as well as a can of blueberry pie filling and crushed pineapple. Then, there's this luscious topping that's just the very thing to go over it, which consists of cream cheese, sour cream, sugar, vanilla and chopped nuts. When it's all chilled and set up, it's a wonderful salad! Some people like to serve this as a light dessert, especially when hosting a bridge game or some activity where some afternoon refreshment is needed.
Though I've never done it, I don't see why you couldn't do this very same recipe with strawberry, cherry or even peach gelatin or pie filling. I heard of someone who made this with cherry gelatin and pie filling and said it was as good as the blueberry. If you feel creative and would like to try a variation, by all means do it!
Since this is a gelatin salad, naturally you would need to do this ahead of time to give it plenty of time to congeal. This is actually good since you can do it in advance and have it finished and out of the way prior to when you plan to serve it. If you would like to, this would be even more eye catching to serve it on a leaf of lettuce.
Since St. Patrick's Day isn't that far off, and since I'm talking about gelatin salads, I shared a recipe last year for a "St. Patrick's Day Salad", which is pretty and good eating, also. To get this recipe, follow this link:
Though this recipe goes way back, see for yourself why it became very popular and still is today!
- 2 pkg. (3 oz. each) grape gelatin
- 2 cups boiling water
- 1 can (20 oz.) crushed pineapple, with the juice
- 1 can blueberry pie filling
- 1 pkg (8 oz.) cream cheese, softened
- 1 cup sour cream
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts
Dissolve the gelatin in the boiling water. Add the pineapple and blueberry pie filling. Mix well and refrigerate until firm. For the topping, cream together the cream cheese, sour cream, sugar and vanilla extract until smooth. Add the nuts. Spread over the gelatin layer and chill. Yield: about 12 servings.
Note: if desired, reserve the nuts for sprinkling over the salad.