A classic make-ahead layered Jello salad with a creamy, tangy topping that’s perfect for potlucks.
Author
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Recipe
Jello Layer
| Measurements | Ingredients |
|---|---|
| 1 - 3 oz. pkg. | Strawberry Jello |
| 1 - 3 oz. pkg. | Raspberry Jello |
| 2 Cups | Boiling Water |
| 1 - 20 oz. can | Crushed Pineapple in own juice |
| 1 - 12 oz. bag | Frozen Blueberries |
Topping
| Measurements | Ingredients |
|---|---|
| 1 - 8 oz. pkg. | Cream Cheese, softened |
| 1 - 8 oz. pkg. | Sour Cream |
| Sugar to taste | |
| Vanilla (optional) |
Instructions
- In a large bowl, dissolve the strawberry and raspberry Jello powders in 2 cups of boiling water.
- Stir in the can of crushed pineapple (with juice) and the bag of frozen blueberries.
- Pour the mixture into a 9x13 inch pan and refrigerate until completely firm.
- For the topping, blend the softened cream cheese, sour cream, and sugar to taste until smooth. (Add vanilla, if desired).
- Spread the cream cheese mixture over the firm Jello layer like frosting.
- Refrigerate until ready to serve. Cut into squares and serve on lettuce.
Note
This salad must be prepared ahead to allow the Jello to set completely before adding the topping.
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