LuAnn's Family Favorites Recipes

"Cheesecake" Topped Blueberry or Cherry Gelatin Salad

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Yield: 8 servings

Ingredients

  • No-stick cooking spray (or about 1/2 teaspoon of vegetable oil)

Bottom gelatin layer

  • 2 (3 ounce) packages grape (or cherry) gelatin dessert mix*
  • 2 cups boiling water
  • 1 (20 ounce) can crushed pineapple, undrained
  • 1 (20 ounce) can blueberry (or cherry) pie filling*

"Cheesecake" topping

  • 1 cup sour cream
  • 1 (8 ounce package) cream cheese or reduced-fat/Neufchatel cheese, softened to room temperature (very important for a smooth topping)
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chopped pecans or walnuts (optional)

Instructions

  1. Lightly spray a 13 x 9 x 2-inch pan with no-stick cooking spray; set aside. (Alternatively, pour the oil into the pan, then use a small ball of crushed waxed paper to spread the oil evenly over the bottom and sides of the pan.)

To make the bottom gelatin layer

  1. In a medium mixing bowl, stir the gelatin mix and boiling water together until the gelatin is completely dissolved. Stir in the pineapple and pie filling until well mixed. Pour the mixture into the prepared pan. Refrigerate until the gelatin is almost set, but still "tacky" on top.
  2. When the gelatin is almost set, make “Cheesecake” Topping.

"Cheesecake" Topping

  1. In a small bowl, use an electric beater to beat together the sour cream, softened cream cheese, sugar and vanilla extract until smooth. Drop the topping by spoonfuls over the surface of the gelatin layer, then use an offset spatula or knife to carefully spread the topping into an even layer, completely covering the gelatin. If desired, sprinkle the chopped nuts over the topping. Cover and refrigerate until completely set.
  2. To serve, cut in squares. Refrigerate leftovers.

Notes

* If making the blueberry version of the salad, choose grape-flavored gelatin mix; for the cherry version, use cherry-flavored gelatin mix.

Attribution

Recipe by LuAnn Bermeo, author of Amazing Meals I and II, a two-volume collection of family-approved, plant-based recipes; based on a recipe from a small church fund-raising cookbook which I’ve owned for nearly 40 years.



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