Blueberry Salad

Many families have a dish that has to be on the table every year. That one dish that you have that says Thanksgiving. Oh sure, there’s turkey… but other than the main protein, what’s that one dish that has to be there? For my family, it’s this one… blueberries are a truly American food. And this salad features blueberries in a very tasty way.

I don’t know where the original recipe came from… I’ve searched the recipes on both the Knox website and the Jell-o website. This has been on our Thanksgiving table as long as I can remember.

It’s hard to see (and I can’t believe this is the only photo I have with blueberry salad in it)… but see that white dish in the center? That’s the Blueberry Salad. Here’s the thing… last year, my Mom said that she had started layering the Blueberry layer in first and then the Cream layer on top. Personally, I think it looks better the other way. This Thanksgiving, I’m going to try to make a point of getting some better pics of Blueberry Salad to add to this post! That is, if I can remember before it’s all gone… it’s usually one of the first dishes to disappear on Thanksgiving.

Cream Layer
1/2 pt whipping cream
1 C sugar
1/4 C water
1 pkg Knox gelatin
1 pt sour cream
1 tsp vanilla

Heat cream and sugar; stir until dissolved. Add gelatin, which has soaked in water. Add sour cream and vanilla. Stir until smooth. Pour into a mold or Pyrex oblong. Refrigerate for 45 to 50 minutes before continuing to next layer.

Blueberry Layer
1 pkg raspberry gelatin (small box)
1 C boiling water
1 15 ounce can blueberries

Mix ingredients together. Let cool before spooning over bottom layer and refrigerate until firm.

This can be made the day before (but then you have to try to keep everyone out of it until the Thanksgiving meal).