A simple treat that feeds a crowd! This dessert has two layers – a blueberry filling and a sweet sour cream/cream cheese topping! Sprinkle with walnuts if desired. 🙂
Good morning!! Yesterday morning was a busy one, and I ended up deciding to wait until today to share another recipe on the blog. It’s been almost two weeks since I posted a dessert recipe (and I know those are everyone’s favorites), so coming up next is this Blueberry Dessert Salad. Note: this is not a healthy salad, but it is so good. Best served on occasion. 😉
I can hear a chorus of little birds talking to each other outside the window right now, and it makes me happy. I always wonder what they are saying.
“Oh, what a beautiful mooorrrnniiinnnggg…”
“Seriously, dude, stop. I despise that song.”
“You just don’t know a good movie when you see one.”
“Maybe not, but I know a terrible movie when I see it. HA.”
“Ooo…look at the blueberry salad that girl is posting on her blog today. I bet it is phenomenal.”
This recipe is one that my mom likes to use around holidays and other special occasions. It’s always a hit and makes enough to feed a crowd. I’m not completely sure where she originally got the recipe. (It’s hard to keep track of all these family recipes sometimes.) 🙂
I have a confession to make: the cream cheese topping has always been my favorite part. The blueberries are delicious, but sweetened cream cheese… You just can’t beat that. As a kid, I would usually eat the blueberries first, and then savor the topping. As an adult, well, I would never do something like that.
Note: the walnuts are optional. Sometimes I include them and sometimes I don’t. If you have an allergy, you can always leave them off or replace them with a different nut (preferably one that you are not allergic to).
Blueberry Dessert Salad
- 2 cups water
- 2 3-ounce packages black raspberry OR raspberry gelatin
- 1 16-ounce can blueberry pie filling
- 1 15-ounce can crushed pineapple
- 8 ounces cream cheese, softened
- 1 cup sour cream OR plain Greek yogurt
- 1/2 cup refined sugar
- 1/2 cup chopped walnuts OR pecans
Bring water to a boil in small saucepan. Remove from heat. Stir in gelatin until dissolved. Add blueberry pie filling and crushed pineapple and stir until well combined. Pour into large serving bowl, cover, and refrigerate for 2 hours or until firm.
Beat cream cheese, sour cream, and refined sugar together in mixing bowl until smooth. Spread over blueberry layer. Sprinkle with walnuts or pecans. Refrigerate for 30 more minutes.
~K in the Kitchen