Blueberry Jello Salad

Serving between 9 to 12 people, this recipe requires 20 minutes of active preparation time and at least 3 hours of inactive chilling time.

Ingredients:

• Filling:
  • 2 cups boiling water
  • 2 (3 oz.) packages blackberry jello (or raspberry or cherry flavored)
  • 1 (16 oz.) can crushed pineapple, drained
  • 1 (21 oz.) can blueberry pie filling
• Topping:
  • 1 (8 oz.) cream cheese, at room temperature
  • 2 tablespoons sugar
  • 1 (16 oz.) carton frozen whipped topping, thawed

Instructions:

1. In a large bowl, whisk together the jello and boiling water for 3-4 minutes, ensuring the sugar is completely dissolved.
2. Stir in the drained pineapple and blueberry pie filling until thoroughly mixed. Transfer the mixture to a 9×13-inch baking dish and refrigerate for 2-3 hours, allowing it to set.
3. In a separate bowl or using a mixer, beat the cream cheese until fluffy for about 2-3 minutes. Add the sugar and continue beating until the sugar is dissolved into the cream cheese, usually 2-4 minutes.
4. Use a rubber spatula to gently fold in the thawed frozen whipped topping until fully combined. Spread this topping over the set jello mixture.
5. Refrigerate for at least 30 minutes before serving to allow the topping to set.
6. Slice, serve, and enjoy the delightful treat!