*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
HELPFUL TIPS TO MAKE 5*: This is how I made this into a prize winning dessert on our military base! You can easily make 2 pies w/graham cracker crusts w/this recipe. The times I make two pies, I put the unused jello in a individual sized teddybear pan, so my toddlers can have a snack later w/o the fattening cream cheese mixture. They love it!! Anyway, I filled w/enough cream cheese topping to cover the bottom & sides of the pre-made crust. ...waited about 5-10 min. for the jello to cool from boiling (necessary), and then placed it on top until it reached the rim of the crust. Be sure you're still able to carry it to the fridge w/o the blueberry mixture spilling over ...making the crust look not as presentable (speaking from experience). lol The next morning, the texture was so nice, and there was a beautiful layer of cream cheese on the bottom. Plenty of extra that I put in a Tupperware for those piggy's in my family to add more on top if they wanted. I am always thrilled to show off this recipe, so thanks for the user who published it! People always say it's the best!!
My husband fell in love with this on Thanksgiving day. The only thing I did different was to use the drained pineapple juice plus enough water to equal two cups before boiling. I have had to make it twice since then. Will definitely become a family favorite. Thanks Robin.
This recipe is absolutely delicious and easy to make! It tastes like a blueberry cheesecake and has a surprise tang from the pineapple. Next time I make it, I’ll pour the fruit and gelatin mix into a couple of pre-baked graham cracker pie crusts. I definitely recommend reserving some of the blueberries to use for decorating the top of the dessert.
I've made this several times for various occasions and people love it! However 2 boxes of Jello are not enough for a 9X13 pan. The version I got from my sister calls for 3 packages of GRAPE Jello with 3 cups of boiling water a 20 oz. can of crushed pineapple and the same 21 oz. can of blueberry pie filling. For anyone who tried this and didn't care for it try making it the way I described -- it tastes SO much better and the amounts are just right for a 9X13 pan and the same amounts of topping ingredients. Also I use a clear glass pan - I wouldn't recommend putting it in a metal pan as I'm sure this could affect the taste.
I have this recipe in my collection. Mine calls for grape gelatin and a can of pineapple or pears crushed. I prefer pears. The recipe also includes 1/2 cup of chopped nuts added to the topping. Delicous!
I like others put this on a graham cracker crust but I also put the cream cheese on first with the blueberry on top. I didn't the first time I made it and the liquid blueberry mixture soaked into the crust. If you don't like how that looks you can always just spread a small layer of whipped topping over the whole thing.
I have made this OODLES of times always to rave reviews! I always keep the ingredients on hand because it is so easy to whip up. I put it into two graham crusts and use low-fat everything--it still comes out beautifully! I always put the blueberry stuff in the bottom and I have never had trouble with a soggy crust. Thanks Robin!