If you are looking for a delicious side dish for Thanksgiving or Christmas, then don’t overlook this awesome blueberry pomegranate Jell-o salad! We have it on the menu every year. It is definitely a family favorite. This recipe comes from my mother-in-law.  She usually serves it with nuts and celery for added crunch, but I prefer mine without.  My husband loves the celery so sometimes I will split the salad into two serving dishes- one with nuts and celery and one without.  This recipe is pretty simple to put together and it can be made a few days in advance which is nice because it’s one less thing to have to worry about the day of Thanksgiving or Christmas. It’s a sweeter salad, and sometimes I like to eat it more like a dessert with some whipped cream to top it off.

Blueberry Pomegranate Salad

2 cups water
2 packages (3 oz) raspberry Jell-0
1 package cream cheese softened (8 oz)
1 can crushed pineapple undrained (20 oz)
1 can blueberry pie filling (21 oz)
1 pomegranate (about 1 1/2 cup arils)
*3 1/2 cups heavy whipping cream (or 1 tub cool whip)
Optional- 1 cup celery diced
1/2 cup chopped walnuts or pecans

In a small pot, bring the two cups water to a boil.  Put both packages of Jell-o in a large mixing bowl and add the boiling water and whisk till dissolved. Add the softened cream cheese and whisk until well combined (there may be tiny flecks of cream cheese left and that is okay). Add the pineapple, blueberry pie filling, (and celery and nuts if desired) and 1 cup of the pomegranate arils (reserving about 1/2 cup for topping) and stir until well combined.  Refrigerate until the Jell-o is set (about 4-5 hours).  Whip the whipping cream with a mixer until stiff peaks form.  Fold into the Jell-o mixture.  Transfer to a large serving bowl or a 9X13 pan, topping with remaining pomegranate seeds. Keep refrigerated until ready to serve.

*For a thicker salad use 1 1/2 cups whipping cream