Continuing with recipes my mom contributed to the Friendship Circle Cookbook, Westminster Presbyterian Church, Clovis, NM, 1973

This jello recipe was/is a favorite – probably because it walks that fine line between salad and dessert. Mom served it as a salad, but it sure tasted like dessert!

The original recipe is for a blueberry salad made with blackberry jello. I’m not even sure if they make blackberry jello any more. I wanted to make this one Thanksgiving and couldn’t find blackberry jello, so I changed course and substituted strawberry jello for blackberry jello and substituted strawberries for the blueberries.

That’s the only way my kids have ever eaten this. At my son’s request, it became a staple for Thanksgiving or Christmas. And since kids don’t always like the nuts sprinkled on top, it has often been made half with and half without.

Blueberry Salad

2 (3-ounce) packages blackberry jello
2 cups boiling water
1 (15-ounce) can blueberries (drain and reserve)
1 (8 1/4-ounce) can crushed pineapple (drain and reserve)
1 (8-ounce) package cream cheese
1/2 cup sugar
1/2 pint sour cream
1/2 teaspoon vanilla
1/2 cup chopped nuts

Dissolve jello in boiling water. Drain blueberries and pineapple. Measure liquid and add water to make 1 cup and add to gelatin mixture. Stir in drained blueberries and pineapple. Pour into 2-quart flat pan, refrigerate until firm. Combine remaining ingredients except nuts; spread over top of congealed salad and sprinkle with nuts.