Lemon/Blueberry Gelatin Mold

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Try this cool make-ahead dessert for supper on a warm summer day


First layer

  • 1 (3 oz.) pkg. Concord grape or lemon flavor gelatin
  • ¼ tsp. salt
  • c. boiling water
  • ½ c. grape juice
  • 1 c. fresh or frozen unsweetened blueberries

Second layer

  • 1 (3 oz.) pkg. lemon flavor gelatin
  • 1 c. boiling water
  • ½ c. cold water
  • 2 tblsp. lemon juice
  • 2 (3 oz.) pkgs. cream cheese or ¾ c. whipped-type creamed cottage cheese


  • To prepare first layer, dissolve gelatin and salt in boiling water. Stir in grape juice. Chill until partially set. Fold in blueberries. Pour into 6-c. mold and chill until firm.
  • To prepare second layer, dissolve gelatin in boiling water. Add cold water and lemon juice. Chill just until cooled and syrupy.
  • If you use cream cheese, beat until softened. Add cooled gelatin to cream cheese or cottage cheese and beat until mixture is light. Pour over blueberry layer. Chill until firm. Unmold.