Blueberry Grape Salad Recipes

Steps:

• In a large bowl, dissolve gelatin in boiling water. Cool for 10 minutes. Stir in pie filling and pineapple until blended. Transfer to a 13x9-in. dish. Cover and refrigerate until partially set, about 1 hour. , For topping, in a small bowl, combine the cream cheese, sour cream, sugar and vanilla. Carefully spread over gelatin; sprinkle with walnuts. Cover and refrigerate until firm.

Steps:

• Combine hot water and gelatin; stir until dissolved. Stir in pineapple and blueberry pie filling. Pour into a 9x13 inch dish and chill in refrigerator until firm.
• Cream together cream cheese and sugar. Beat in sour cream and vanilla. Spread over firm gelatin. Chill until serving.

Steps:

• In a large bowl, mix together gelatin powder, boiling water, pineapple and pie filling. Pour into a mold, or glass baking dish, and refrigerate until set, at least 2 hours.
• In a medium bowl, mix together the cream cheese, sour cream, sugar and vanilla until smooth. Spread over the top of the gelatin. If using a mold, unmold the gelatin before applying topping.

Steps:

• In a large skillet, combine blueberries, grapes, sugar, ginger, rosemary, and vinegar. Bring to a boil; reduce heat, and simmer gently until grapes begin to break down, 15 to 20 minutes
• Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Let cool completely before using or storing.

Steps:

• Dissolve Jell-o in water.
• Add pineapple and pie filling.
• Pour into 9x13 inch glass dish and chill until set.
• Stir together cream cheese and sour cream.
• Add sugar and vanilla; blend well.
• Spread cream cheese mixture over chilled Jell-o.
• Sprinkle with chopped nuts.
• Chill.

Steps:

• Put the almonds, sugar and mint in a food processor and pulse briefly to make a coarse streusel-like topping. Transfer to a small bowl.
• Combine the grapefruits and oranges in a large decorative bowl. Combine the reserved citrus juices in a small saucepan (you should have at least 2 cups, if you don't, add enough fresh orange or grapefruit juice to make up the difference). Add the honey and fresh ginger and bring to a boil. Cook until the mixture is reduced by half. Remove from the heat and let cool to room temperature, at least 30 minutes. Remove the ginger and pour the mixture over the citrus. Cover and refrigerate the salad for at least 1 hour and up to 24 hours.
• Just before serving, stir in the blueberries. Top with the minted almond sugar and serve.

Steps:

• Wash the grapes and dry thoroughly with paper towels. Put the dry grapes in a 9-by-13-inch baking dish. In a bowl, combine the cream cheese, sour cream, granulated sugar and vanilla. Mix well using an electric mixer. Pour this mixture over the grapes and toss together until all the grapes are coated. Chill in the refrigerator.
• Just before serving, sprinkle with the brown sugar and pecans.

Steps:

• Dissolve Jello as directed "MINUS" 1 Cup of the Water.
• Add Pie Filling, Pineapples, and Pecans.
• Chill until set.
• Mix all topping ingredients, except the Pecans, with a mixer or blender until smooth and fluffy.
• Spread over set Jello and sprinkle with Pecans.
• This recipe can also be made using Strawberry Pie filling and Crushed Pineapples, or Lime Jello and Manderin Orange Segments.
• Any combination is fine and its Delicious!
• A Festive Holiday Treat that is sure to please everyone!
• Have fun with it!