Blueberry Salad, a fun modification of raspberry salad

Last fall, my family had dinner at a favorite place in northern Wisconsin. I love going to that place. You kind of feel like you are going to grandma's. Complete with deviled eggs, in Tupperware.

This dinner had a set menu. The salad, was described as a Raspberry Salad. This is a picture of it. I guess it's a salad because it is served on a lettuce leaf? We thought it was so funny! But, it looked and tasted great!

Let me tell you, my two teen boys really liked this salad! I think if I served salad that looked like this, my kids would eat salad all the time!! Crazy, isn't it? I asked our server how it was made and she pretty much told me the recipe.

I was going to share this raspberry salad recipe with you, but, Costco failed me! {GASP}. They had no raspberries! But, they had lots of blueberries. And the blueberries looked so good. So, here you go. blueberry salad (he, he). Northern Wisconsin style!

Making this easy blueberry salad

It's actually a simple recipe. You start this blueberry salad with a pretzel crust. Yum!

Mix together a whipped cream and cream cheese mixture and spread on the pretzel crust. After the pretzel crust has cooled, of course.

Add blueberries and cooled mixed berry jello.

Warning!! Make sure the jello is well cooled. Picture in your mind what happens when you pour very warm (ok, maybe hot) jello on the whipped cream/cream cheese mixture. {sigh} My youngest son and their friends are always happy to eat up any recipes that are not, in my judgment, Pinterest worthy. This second attempt was much better, but, I think I probably could have cooled the jello just a little more.

Blueberry salad. An easy, light tasting and refreshing dessert!

Detailed printable directions below!

Blueberry Salad (I’d call it dessert!)

A fun and delicious twist on strawberry pretzel salad. So delicious with blueberries instead of strawberries!

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Course: Dessert

Calories:

Author: Susan Moncrieff

Ingredients

2 cups crushed pretzels
¾ cups butter melted
3 TBLS sugar
8 oz Neufchatel cheese light a cream cheese
1 large package Mixed Berry Jello about 6 oz and it's blue
¾ cup sugar
2 ½ cups water
16 oz fresh blueberries

For the whipped cream

2 cups heavy cream
4 tablespoon confectioner's super icing sugar
1 teaspoon vanilla

Instructions

Preheat oven to 350 degrees
For best whipped cream results, your bowl and beaters should be very cold. Place in freezer or fridge for a few minutes.
Crush pretzels and mix in melted butter and 3 TBLS sugar.
In a 9x13 baking dish, spread evenly and press down the crushed pretzel mixture.
Bake 8 minutes, remove from oven and let cool.
Make whipped cream by adding all whipped cream ingredients and whipping until it is at the soft peak stage.
(optional - retain some whipped cream for garnish - ¼ cup)
Add the 8oz Neufachel cream which has been cut into small pieces. Cut into small pieces so you don't have to over whip the whipped cream when you are combining the ingredients.
Mix in the ¾ cup sugar into the whipped cream cheese/whipped cream mixture.
Spread the whipped cream & Neufchatel cheese mixture on the cooled crackers.
Bring 2 ½ cups water to boil. Dissolve Jello in water.
Place in refrigerator and watch for the jello to partially set. You are looking for it to be cool and a thick liquid.
Place blueberries on the whipped cream/Neufchatel layer. They won't totally cover, you just want them to be evenly spaced.
Gently pour cooled, barely liquid jello on this layer.
Refrigerate until firm and set.
Optional garnish is some leftover whipped cream, blueberries and a pretzel.

Notes

Modified recipe from Mom on timeout

Shhhhhh, here's a big shortcut. If you don't want to make whipped cream, use Cool Whip. No one needs to know!

Looking for other easy and delicious desserts? Try this

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