Pineapple-Blueberry Gelatin Salad

Name: Pineapple-Blueberry Gelatin Salad
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 8
Cuisine: Global
Ingredients: 473 milliliters fresh blueberries; 567 grams can crushed pineapple; 227 grams package cream cheese, softened; 170 grams packages each) grape gelatin; 118 milliliters chopped pecans; 118 milliliters sour cream; 118 milliliters sugar; 1 teaspoon vanilla extract; 473 milliliters boiling water

Pineapple-Blueberry Gelatin Salad requires around 15 minutes from start to finish. This gluten free and lacto ovo vegetarian recipe serves 8. This hor d'oeuvre has 303 calories, 4g of protein, and 18g of fat per serving. If you have grape gelatin, pineapple, cream cheese, and a few other ingredients on hand, you can make it.

Instructions

In a large bowl, dissolve gelatin in boiling water.

Ingredients you will need

Gelatin

Water

Equipment you will use

Bowl

Drain pineapple, reserving juice in a measuring cup; add enough water to measure 1 cup. Stir into gelatin.

Ingredients you will need

Pineapple

Gelatin

Juice

Water

Equipment you will use

Measuring Cup

Add pineapple and blueberries.

Ingredients you will need

Blueberries

Pineapple

Transfer to an 11-in. x 7-in. dish; cover and refrigerate until firm.

In a small bowl, beat the cream cheese, sour cream, sugar and vanilla until smooth.

Ingredients you will need

Cream Cheese

Sour Cream

Vanilla

Sugar

Equipment you will use

Bowl

Spread over gelatin. Cover and refrigerate until serving. Just before serving, sprinkle with pecans.

Ingredients you will need

Gelatin

Pecans

Spread

Equipment

Bowl

Measuring Cup

Ingredients

Servings:

473milliliters

fresh blueberries 567grams

can crushed pineapple 227grams

package cream cheese, softened 170grams

packages each) grape gelatin 118milliliters

chopped pecans 118milliliters

sour cream 118milliliters

sugar 1teaspoon

vanilla extract 473milliliters

boiling water

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Salad works really well with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. You could try Valley of the Moon Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 16 dollars per bottle.

Valley of the Moon Chardonnay

Aromas of ripe peach, baked pear, and sweet vanilla are accented by notes of cinnamon and clove. The ripe fruit and sweet oak flavorsaccompany a rich and creamy mouth feel with just enough bright acidity to focus the finish.Valley of the Moon Chardonnay is a delightful accompaniment to salads, seafood, fowl, lighter grilled meats, and cream-based pastas.