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Salads

Blueberry Salad

Three set layers: raspberry Jell-O, a sweetened cream cheese and walnut layer, then more Jell-O with canned blueberries stirred in.

Not this recipe — add a photo of yours.Photo: Henrique Félix (CC0, via Wikimedia Commons)

This is the Topp traditional salad for Thanksgiving.

Source
Hazel Fischer - Shirley Topp - Deb Topp

Where this one came from

Nobody's written this one down yet.

Ingredients

  • 2 (3 ounce) boxes red raspberry Jell-O
  • 1 envelope plain gelatin
  • 1 cup half and half or evaporated milk
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 8 ounce package cream cheese
  • ½ cup English walnuts
  • 1 (#303 can) liquid blueberries (not pie filling)

Directions

  1. First layer: dissolve one box of Jell-O in 2 cups hot water. Let set.
  2. Second layer: dissolve plain gelatin in ½ cup cold water. Heat the half and half (or evaporated milk) and sugar but do not boil, then mix into the gelatin mixture. Add vanilla and walnuts. Blend this slowly into the softened cream cheese. Let cool and add to the first layer.
  3. Third layer: dissolve the other box of Jell-O in 1 cup hot water. Add the blueberries, juice and all. Let cool and add to the second layer.

Notes

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