Grape Gelatin With Blueberries Recipes

GRAPE GELATIN WITH BLUEBERRIES

Steps:

• In a large bowl, sprinkle 1 envelope unflavored gelatin over cold water; let stand until softened, about 5 minutes.
• In a small saucepan, bring 1/4 cup water to a boil over medium-high. Pour over gelatin mixture; stir in grap juice.
• Divide blueberries evenly among four 6-ounce serving glasses; pour in gelatin mixture, pressing blueberries to submerge them completely.
• Refrigerate until set, at least 1 hour (and up to 5 days, covered).

BLUEBERRY GELATIN SALAD

Steps:

• In a large bowl, dissolve gelatin in boiling water; stir in blueberries. Pour into a 11x7-in. dish; chill until set. , In a large bowl, beat cream cheese and sugar until smooth. Add vanilla and sour cream; mix well. Spread over the gelatin layer; sprinkle with pecans. Chill several hours or overnight.

CREAMY BLUEBERRY GELATIN SALAD

Steps:

• In a large bowl, dissolve gelatin in boiling water. Cool for 10 minutes. Stir in pie filling and pineapple until blended. Transfer to a 13x9-in. dish. Cover and refrigerate until partially set, about 1 hour. , For topping, in a small bowl, combine the cream cheese, sour cream, sugar and vanilla. Carefully spread over gelatin; sprinkle with walnuts. Cover and refrigerate until firm.

BLUEBERRY GELATIN SALAD

Steps:

• In a large bowl, mix together gelatin powder, boiling water, pineapple and pie filling. Pour into a mold, or glass baking dish, and refrigerate until set, at least 2 hours.
• In a medium bowl, mix together the cream cheese, sour cream, sugar and vanilla until smooth. Spread over the top of the gelatin. If using a mold, unmold the gelatin before applying topping.

GRAPE GELATINS

Steps:

• In a small bowl, sprinkle gelatin over 1/2 cup cold water; let soften.
• Meanwhile, place grapes, sugar, and 1 cup water in a medium saucepan. Bring to a boil; reduce heat, and simmer, mashing occasionally with a spoon or potato masher, until grape skins are loosened, 10 to 15 minutes. Stir in softened gelatin until dissolved.
• Strain mixture through a fine-mesh sieve, pressing to extract as much liquid as possible (add water if necessary to yield 3 cups); discard solids. Divide mixture evenly among four serving glasses; refrigerate until set, at least 2 hours.
• In a small bowl, stir together sour cream and honey; spoon over gelatins, dividing evenly, and spread gently to edges. Serve immediately or chill up to 2 days. Just before serving, garnish with halved grapes.

GRAPE JUICE GELATIN

Steps:

• Combine grape juices. Pour 1 cup combined juice into another bowl; sprinkle gelatin over. Let stand to soften, 5 minutes.
• Bring sugar and 1 cup juice to a boil over medium-high heat, stirring to dissolve. Add to gelatin mixture; whisk to dissolve gelatin.
• Stir remaining 2 cups juice into gelatin mixture. Pour into a 9-by-13-inch Pyrex pan, cover, and refrigerate to set, 2 hours.
• When ready to serve, cut gelatin into 1-inch cubes, and serve in tall glasses.

BLUEBERRY GRAPE SALAD

Steps:

• Dissolve Jell-o in water.
• Add pineapple and pie filling.
• Pour into 9x13 inch glass dish and chill until set.
• Stir together cream cheese and sour cream.
• Add sugar and vanilla; blend well.
• Spread cream cheese mixture over chilled Jell-o.
• Sprinkle with chopped nuts.
• Chill.