Recipe of the Week: Velena France’s Classic Blueberry Dessert 🍇🫐
This week’s featured recipe is a delightful retro favorite shared by Velena France from the Matthews Memorial United Methodist Church cookbook (“Our Family Legacy of Love”).
Velena notes that this dish is an “oldie but goodie” from her days working at the theater in Horse Cave, Kentucky, where it was a staple at pre-show rehearsal dinners! Combining grape jello, sweet blueberry pie filling, and a rich cream cheese pecan topping, it’s a refreshing and nostalgic treat perfect for hot summer days or family pitch-ins.
Blueberry Dessert
Submitted by Velena France
Ingredients:
Jello Base:
- 2 small packages Grape Jello
- 2 cups Boiling Water
- 1 large can Crushed Pineapple, drained
- 1 can Blueberry Pie Filling
Creamy Topping:
- 8 oz. Cream Cheese, softened
- ½ cup Sour Cream
- 1 tsp. Vanilla Extract
- ½ cup Chopped Pecans (for sprinkling on top)
Directions:
- Prepare the Base: Prepare jello according to package directions. Boil water and jello together, stirring until completely dissolved.
- Mix & Chill: Stir in the drained crushed pineapple and blueberry pie filling; mix well. Pour into a serving dish/pan and refrigerate until fully set.
- Make the Topping: Mix softened cream cheese, sour cream, vanilla, and pecans together until smooth and creamy.
- Assemble: Spread the creamy topping evenly over the chilled jello mixture. Sprinkle extra pecans on top if desired, chill, and serve!
📄 Download the printable PDF recipe card below!
