Blueberry Salad

A family favorite.


  • 1 pkg. black cherry gelatin (3 oz.)
  • 1 can crushed pineapple, drained (13 oz.)
  • 1 can blueberries (15 oz.), drained
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  • 1/4 cup maraschino cherries, quartered


  • 1 1/2 cups small marshmallows
  • 1 cup sour cream
  • 1 1/2 tsp. mayonnaise
  • 1/2 tsp. vanilla


Use liquid from blueberries and pineapple (boiled) for gelatin. Cool gelatin and add blueberries and pineapple (both well drained) and maraschino cherries. Place in a 10x6 dish. Chill until firm. Spread gelatin with topping after you have refrigerated it a couple of hours.

By Robin from Washington, IA

July 16, 20090 found this helpful

I must have about 15 cookbooks and swore I would never buy another one. But I would buy yours in a New York minute if you would ever write one! Many thanks for such great recipes.

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July 6, 2009 Flag
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  • 1 large pkg. raspberry gelatin
  • 2 cups hot water
  • 1 can blueberry pie filling
  • 1 can crushed pineapple (2 1/2 cups)
  • 1 carton plain yogurt
  • 8 oz. neufchatel cheese
  • 1/2 cup broken pecan pieces


Mix gelatin, hot water, pie filling, and pineapple. Let chill until almost set. Warm yogurt and cheese to room temperature. Work together in a bowl. Mix into partially set first mixture. May mix in nuts or sprinkle over top.

By Robin

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July 6, 2009 Flag
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  • 1 package raspberry gelatin (6 oz.)
  • 1 Tbsp. vinegar
  • 1 can blueberries in syrup
  • 1 sm. can crushed pineapple
  • 1 carton sour cream (8 oz.)
  • 1 package cream cheese, softened (8 oz.)
  • 1/2 cup sugar
  • 1/2 tsp. vanilla
  • pecans, chopped (opt.)


Dissolve gelatin in 2 cups boiling water and vinegar. Add fruit, mixing well. Pour into serving dish. Chill until firm. Combine remaining ingredients in bowl. Spread over gelatin mixture.

By Robin from Washington, IA

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