I am always looking for a chilled fruit dessert to serve during the hot days of summer. But actually, I have discovered that people like these kinds of desserts at all times of the year.
Salad or Dessert?
Most people seem to agree that gelatin dishes with fruit are really desserts and not salads! However, there is a lot of discussion about it! When I look at community cookbooks, I find that most dishes with fruit and gelatin are called salads. Iβm not sure why this trend started or caught on, but it is easier to find these kinds of desserts if you look for salads in cookbooks or online searches.
Ingredients
Gelation Layer
This dessert is interesting because it uses grape gelatin as the base for blueberry pie filling and crushed pineapple. These three different flavors work well together in this dessert. If you don’t like pineapple, substitute a can of drained blueberries canned in juice or light syrup. This will give the dessert both blueberry pie filling and canned blueberries for those who can’t get enough blueberry flavor!
To help suspend the fruit ingredients evenly throughout the gelatin, it helps to chill the gelatin until it begins thickening. Then mix in the other ingredients before allowing it to fully set. This helps to ensure that all the fruit does not fall to the bottom of the gelatin layer. Instead, there is fruit in every bite.
Topping Layer
The topping has cream cheese and sour cream with granulated sugar, vanilla, and chopped pecans. You can mix it by hand rather than by mixer if the cream cheese is at room temperature.
Enjoy!
| Prep Time | 15 minutes |
| Passive Time | 4 hours |
| Servings |
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- 6 ounces grape gelatin
- 2 cups water, boiling
- (1) 20-ounce can crushed pineapple
- (1) 21-ounce can blueberry pie filling
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 1/3 cup granulated sugar
- 1 cup sour cream
- 1/3 cup chopped pecans (optional)
Ingredients
Gelatin Layer
Topping
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- Dissolve the gelatin in the boiling water. Set aside to cool for about 15 minutes. Then place it in the refrigerator for 30-60 minutes to let it cool to the consistency of egg whites. (A thicker consistency helps keep all the fruit from sinking to the bottom of the gelatin.)
- Add the pineapple and pie filling to the gelatin and stir to mix. Then place the gelatin mixture into a 9 1/2 x 13-inch dish or pie pan. Chill in the refrigerator for 2 hours or until set.
- In a mixing bowl beat together the cream cheese, vanilla, sugar, and sour cream until well mixed. Spread the mixture on top of the congealed gelatin.
- Chill for 1-2 hours. If using pecans, sprinkle them on the top of the dessert just before serving it.
Tips
- You can speed up the cooling time for this dessert by placing it in the freezer for 1 hour to chill the gelatin layer.
- Substitute one can of drained blueberries canned in light syrup for the can of crushed pineapple in this dessert.