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Set aside a few blueberries for garnish. In a large bowl, gently combine the chicken, celery, red pepper, onions and remaining blueberries. Combine the yogurt, mayonnaise and salt; drizzle over chicken mixture and gently toss to coat.
In a large bowl, dissolve gelatin in boiling water. Cool for 10 minutes. Stir in pie filling and pineapple until blended. Transfer to a 9x13 inch dish. Cover and refrigerate until partially set, about 1 hour.
For topping, in a small mixing bowl, combine the cream cheese, sour cream, sugar and vanilla. Carefully spread over gelatin; sprinkle with nuts. Cover and refrigerate until firm.
By Robin from Washington, IA
Love the fresh blueberries and cream cheese in this recipe!
A family favorite. Use liquid from blueberries and pineapple (boiled) for gelatin. Cool gelatin and add blueberries and pineapple (both well drained) and maraschino cherries.
Dissolve Jello in water, then add other ingredients. Put in a 9x13 inch dish and refrigerate until firm.
Dissolve gelatin in boiling water. Drain blueberries and pineapple, reserving 1 cup of juice (add water, if needed). Add juice to gelatin mixture. Stir in pineapple and blueberries.
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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
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
