Blueberry Salad Mold is a recipe in my original collection of laminated cards. It originally came from the Hongwanji Cookbooks and when I tried it, I loved it ! I guess the term “salad mold” was commonly used with dishes that used jello and could be eaten as part of a potluck dinner. I only use it as a dessert.
My recent rationalization for eating this creamy and luscious dessert is that “blueberries are good for you”. These delicious berries contain disease-fighting and age-proofing antioxidants. I usually buy the large container of blueberries at Costco or Safeway and freeze them. This way I can always have fresh blueberries handy to top my oatmeal or enjoy with my cereal in the morining. You can notice the ‘frost’ in my photo of blueberries.
This recipe uses the canned blueberries (not pie filling), cherry jello and topped with a creamy topping that is ‘to die for’. You will notice that there is more creamy topping than jello in the dish in the photo…haha!
Tip: This dessert is very pretty in a glass bowl, where you can see the layers of jello and creamy topping. Or, if you’re ambitious, you can make them in individual clear cups. This way, there is no serving and everyone’s portion will be nice and neat.