I am a jello fan.
Is jello out of style?
I just don't see a lot of jello recipes making the rounds, but maybe I'm not looking in the right place.
Or, maybe I'm not even looking at all, and should do some research before I start a blog post about the lack of jello related conversation on the internet, because I just this very minute spent some quality time with Google, and there are in fact entire blogs devoted to jello.
Will wonders never cease.
Any time I make a full blown, company's coming dinner, it includes some sort of jello. More often than not, it includes this very jello because it's quick, easy and very, very good.
1 - 6 oz package raspberry jello
1 cup boiling water
1 - 20 oz can blueberry pie filling
1 - 20 oz can crushed pineapple
8 oz cream cheese
1 cup sour cream
1/2 cup sugar
1 tsp vanilla
In a large bowl, pour boiling water over jello and stir until totally dissolved. Stir in pie filling and crushed pineapple with juice. Place in refrigerator to cool.
Soften cream cheese in the microwave and stir with a whisk until smooth. Stir in sour cream, sugar and vanilla.
(Make sure you get all the lumps smoothed out of your cream cheese. Lumpy cream cheese does not a pretty jello make.)
Back in the day, I used to let the jello set up quite a bit before I swirled the cream cheese mixture through. Nowadays, I usually just blend the two together right away. It's not quite as pretty as having the cream cheese swirled throughout, but it's just as good.
You can also substitute raspberry pie filling. It's every bit as delicious and kind of pretty to have on your table at Christmas as it makes the dish red instead of the purple you get with the blueberry pie filling.
Are there any other Jello Junkies out there? If so, shout out your favorite jiggly recipes.
Unless it's the one with the cottage cheese.
That one makes me a little nervous.