because every dessert is a little decadent

Simple Blueberry Pie with Blueberry Gelatin

The topping for this yummy dessert is made with vanilla, cream, nuts and cream cheese, making this dessert soft, creamy, and rich. If you leave the can of pineapple and the blueberry pie filling in the refrigerator the night before making this dessert, you will find that the gelatin sets a lot faster. This is a wonderful gelatin recipe for blueberry lovers everywhere.

This is a very colorful gelatin recipe, as well as a tasty one, and if you like different textures in your desserts, you will love the way the crunchy nuts contrast with the soft fruit and the creamy cheese. The vanilla adds a luxurious touch and everything just goes together so well with this dessert recipe. If blueberry gelatin is one of your favorite gelatin flavors, this recipe is a great way to use it.

This is a great gelatin recipe for the whole family and it is especially sweet. For sure, anyone with a sweet tooth will really love this blueberry pie with blueberry gelatin recipe. If you do not have such a sweet tooth, you might want to leave the sugar out of the creamy vanilla topping, just to cut down on the sweetness a little.

Pineapple and Blueberry Paradise Pie
Summary:
Author:
Cuisine: American
Recipe type: Dessert
Serves or Makes: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 large pack grape or blueberry gelatin
  • 1 ¾ cups boiling water
  • 20 oz can crushed pineapple
  • 20 oz can blueberry pie filling
  • ½ cup chopped nuts
  • 1 teaspoon vanilla flavoring
  • ½ cup sugar
  • ½ cup sour cream
  • 8oz cream cheese, softened
Instructions
  1. Dissolve the gelatin in the boiling water in a 9 x 13 inch glass dish and let it cool.
  2. Add the pie filling and pineapple (with the juice) to the gelatin and let this gelatin salad chill until it has set.
  3. To make the topping, beat the cream cheese, sugar, sour cream, and vanilla until smooth.
  4. Spread the topping over the gelatin salad and sprinkle the chopped nuts on the top.

Photo Description:

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