From: Historic Kuebler-Waldrip House

New Braunfels, Texas

Lois Waldrip's Famous Blueberry Salad

The Main Salad:

  • 2 3-ounce boxes of instant grape gelatin
  • 1 1/2 Cups boiling water
  • 1 16-ounce can blueberry pie filling
  • 1 16 to 20-ounce can crushed pineapple, undrained

The Topping:

  • 1 8-ounce package of room temperature cream cheese
  • 1/2 Cup sugar
  • 1 Cup of sour cream
  • 1 Teaspoon vanilla (prefer Mexican vanilla for flavor)
  • 1/2 Cup coarsely chopped nuts (pecan or walnuts)

The Main Blueberry Salad:

In a large bowl combine gelatin and boiling water; stir to melt gelatin. Add the pie filling and crushed pineapple. Stir well and pour mixture into a 9' X 11' dish. Place in the refrigerator for about 2 hours or until firm.

The Topping:

Mix cream cheese, sugar, sour cream and vanilla using a wire whisk or a mixer. Spread mixture over gelatin and sprinkle the nuts evenly over the top. Re-refrigerate about 6 hours before serving. Serves 10-12 people.

This dish was always a family favorite and we serve this at special occasions/family gatherings. We also get great compliments with this dish.

This recipe listing is dedicated to my late grandfather, Dibrell Waldrip. He was a wonderful Christian, husband to Lois Waldrip, father to Larry Waldrip and a wonderful grandfather to Dibrell, David, and me, Darrell Waldrip.

This dish can also be used for desert or a salad. Copyright Historic Keubler-Waldrip House.