Over 20 years ago, my husband and I were members of a wonderful round dance club in Cincinnati, the Bendoliers. At Christmas time, the couple who served as President gave a brunch for the other officers in the club. As Secretary, my husband I were invited and it was a beautiful meal. I told the hostess that my favorite dish was what she called “Blueberry Salad” and asked for the recipe. She was amazed that I didn’t know this old standby and as the years have passed, I’ve seen many versions of it in community cookbooks. But at that time it was new to me and I loved it.
I adapted her recipe a little bit and I think of it as a dessert rather than a salad, but basically, it’s the same great dish we had that long-ago Christmas.
BLUEBERRY PINEAPPLE DESSERT
- Two 6 oz. packages of blackberry gelatin (I used four 3 oz. packages of Jell-O Blackberry Fusion)
- 2 cups boiling water
- 1 cup cold fruit juice*
- 2 cups fresh blueberries
- One 8 oz. can crushed pineapple
*Whenever I drain a can of fruit, I put it into a pint jar that I keep in the freezer. I keep adding the drained juice from whatever fruit I have until I have enough to replace the cold water in a gelatin recipe. In this case, I used a mixture of several kinds of fruit.
- 8 oz. cream cheese, softened
- 1 cup dairy sour cream
- 1/2 cup granulated sugar
- 1/2 tsp. vanilla
- 1/2 cup chopped toasted pecans
In a 9×9 pan, dissolve the gelatin in the boiling water, stirring constantly for 2 minutes. Add the cold fruit juice, stirring well. Chill in the refrigerator for about 1-1/2 hours until the mixture cools and begins to thicken. After the mixture has thickened, add the blueberries and pineapple. (Pineapple should be drained through a sieve into a cup, lightly pressing with a spoon. I add this juice to my jar of stashed juice in the freezer.)
Chill gelatin/fruit mixture until set.
After the gelatin/fruit mixture has set, make the topping: Beat together the cream cheese, dairy sour cream, granulated sugar and vanilla. Spread the topping over the gelatin/fruit mixture. Sprinkle chopped pecans over the top.
Refrigerate until ready to serve.
Yield: 9 delicious servings.