Instructions
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In a large heat-proof bowl, pour the 2 cups of boiling water over the Jell-O powder. Whisk continuously for 2-3 minutes, until the powder is completely dissolved.
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Gently stir in the drained crushed pineapple and the blueberry pie filling until everything is evenly combined.
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Carefully pour the mixture into a 9×13-inch baking dish. Place it in the refrigerator to chill for 2-3 hours, or until the Jell-O layer is completely firm to the touch.
2. Make the Cloud Topping:
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In a separate medium bowl, use an electric hand mixer (or a stand mixer with the paddle attachment) to beat the softened cream cheese on medium-high speed for 2-3 minutes, until it’s smooth and fluffy.
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Add the 2 tablespoons of sugar and beat for another 1-2 minutes until the sugar is fully incorporated and no graininess remains.
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Using a rubber spatula, gently fold in the entire tub of thawed whipped topping. Fold until the mixture is smooth and no streaks of cream cheese remain.
3. Assemble the Salad:
4. Chill and Serve:
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Return the dish to the refrigerator for at least 30 minutes to allow the topping to set.
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When ready to serve, slice into squares, scoop onto plates, and enjoy!
Chef’s Notes & Tips
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Draining Pineapple: Be sure to drain the crushed pineapple well. Excess liquid can prevent the Jell-O layer from setting properly.
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Smooth Topping: For an ultra-smooth topping, ensure your cream cheese is very soft. This will help it blend seamlessly with the whipped topping without any lumps.
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Make-Ahead: This is an excellent make-ahead dessert. You can prepare it the night before and let it chill overnight.
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Flavor Variations: Feel free to experiment with different flavors of Jell-O and pie filling! Strawberry Jell-O with strawberry pie filling is a classic combination.
