When you need an attractive, easy, do-ahead salad for an event, give this molded Jell-O salad a spin. Very retro, very tasty, very impressed guests.

Prep Time:  15-20 minutes
Chill Time:  4 hours

2 (3-ounce) packages black cherry Jell-O
2 cups boiling water
20 ounces crushed pineapple, well drained, reserving 1/2 cup juice
1 cup cranberry juice
1/2 cup Fischer & Wieser Roasted Blueberry Chipotle Sauce
1 cup fresh or frozen blueberries
1 cup sliced fresh strawberries
Red-tipped lettuce leaves


1 (8-ounce) pkg. cream cheese softened and cut into 1-inch cubes
2/3 cup whipping cream

Empty the two packages of blackberry Jell-O into a 9″ x 13″ baking dish, spreading the contents evenly in the bottom of the dish. Pour in the boiling water and stir to moisten all Jell-O granules. Set aside until Jell-O has dissolved. Combine the reserved pineapple juice, cranberry juice and Fischer & Wieser Roasted Blueberry Chipotle Sauce. Stir into the Jell-O, blending well. Stir in the pineapple, blueberries and strawberries. Refrigerate until completely set, at least four hours.

To make the topping, combine softened cream cheese and cream in work bowl of food processor fitted with steel blade. Process until smooth. Refrigerate until ready to use.

To serve, cut the Jell-O into desired size squares. Place a square on lettuce leaves on each serving plate and top with a dollop of the cream cheese topping.  Serves 8-10

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admin on April 18th 2007 in Sides

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