I thought this might be a good time (maybe a little late for Turkey Day) to share a couple of quick, delicious jello salad recipes that are frequently requested. This first is a Blueberry Jello Salad that my brother considers dessert. My barrel racing friend, Jeanne, is the one who created it and it’s always requested at the holidays. I’ll also post a Cranberry Jello Salad which I stole from Dole that is so delish and easy.
Enjoy the holiday season!
~Connie Kaye
Blueberry Jello Salad
In an 8×8 or 9×9 pan, mix one box of raspberry jello as directed and let firm up.
In saucepan, dissolve over low heat, and let cool (I use a whisk):
1/2 package unflavored gelatin
1/4 cup cold water
1/4 cup milk
1/2 cup sugar
1/2 tsp vanilla
4 oz cream cheese
When fairly cool add to jello, and let it firm up.
Last step – small box raspberry jello and 1/2 can blueberry pie filling. I recommend only using 1 3/4 cups water with this jello layer to make sure it’s firm enough with pie filling.
Double all for a 9×13 pan.
Connie Kaye's Kitchen 