This huckleberry salad is a nice change of pace and contains all the flavor of the great northwest. It's made with cream cheese and sour cream.  (You can substitute 1-15 oz can of blueberries if you like).


  • 1 can (8 ounces) crushed pineapple in juice
  • 2 packages (3 ounces each) blackberry or black raspberry Jello
  • 3 cups boiling water
  • 2 cups huckleberry jam (or whole canned huckleberries if you can find them)
  • 8 ounces sour cream (1 cup)
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • chopped nuts


Huckleberry Jello Salad Directions
Drain pineapple; reserve juice. Dissolve Jello in boiling water; stir in reserved pineapple juice. Chill until slightly set, about the consistency of unbeaten egg white. Stir in pineapple and huckleberry. Pour into a 9 1/2 x 6 x 2-inch pan; chill until firm. Combine sour cream, cream cheese, and sugar; mix well until smooth and well blended. Spread over Huckleberry Jello salad and top with chopped pecans or walnuts.
Serves 6 to 8.