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Patriotic Blueberry Jello Cheesecake Salad
A fun and festive, red, white and blue vintage jello salad. This Patriotic Blueberry Jello Cheesecake Salad is perfect for summer BBQ's, picnics, potlucks or to celebrate holiday's like memorial day or 4th of July.
Course Salad
Cuisine American
Keyword easy fruit recipes, easy salad recipes
Prep Time 5 minutes minutes
Cook Time 5 minutes minutes
Refrigerate 4 hours hours
Total Time 4 hours hours 10 minutes minutes
Servings 10 servings
Calories 378 kcal
3 ounce berry blue jello 2 cups boiling water 21 ounces blueberry pie filling 20 ounces crushed pineapple, undrained 1 cup maraschino cherries drained and rinsed 8 ounce cream cheese, softened 1 cup sour cream ½ cup granulated sugar 1 teaspoons vanilla extract
In a large bowl, dissolve the packets of jello in boiling water.
Stir in the pie filling, crushed pineapple and juice, and the maraschino cherries.
Transfer to a large serving bowl or a 9x13" pan.
Cover and refrigerate until partially set. This should only take about an hour.
In another bowl, combine softened cream cheese, sour cream, sugar and vanilla. Blend well.
Spread over jello.
Cover and refrigerate until firm. (at least 4 hours)
Calories: 378 kcal | Carbohydrates: 65 g | Protein: 3 g | Fat: 13 g | Saturated Fat: 7 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Cholesterol: 36 mg | Sodium: 129 mg | Potassium: 204 mg | Fiber: 3 g | Sugar: 59 g | Vitamin A: 500 IU | Vitamin C: 6 mg | Calcium: 85 mg | Iron: 1 mg