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. I’m 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.
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.
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.