Mom’s Huckleberry Salad
There are some recipes that instantly take you back, and this is one of them. Mom’s Huckleberry Salad showed up at nearly every summer potluck, family reunion, and Sunday dinner when huckleberries were in season. She’d make it early in the morning, tuck it into the fridge, and remind us not to sneak a spoonful before supper.
Sweet, creamy, and bursting with juicy huckleberries, this salad is one of those dishes that everyone quietly hopes will be passed their way twice. It’s simple, no-fuss, and made with pantry staples—exactly the kind of recipe moms held onto because it always worked.
If you do not want to pick Huckeberries you can always go to Farmers Market in the summer and purchase some, (they will be expensive but so worth it!)
INGREDIENTS…..
Whipped cream
Cream cheese
Powdered sugar
Raspberry Danish Dessert
Huckleberries
Sugar
Flour
Butter
Chopped nuts
Huckleberry Salad is almost completely no bake, except the crust. Your family is going to love this recipe.
(I have now found Huckleberries you can grow in your garden from Amazon. I planted some bushes 2 years ago and have harvested quite a few. They are just as good as the ones you pick on the mountain side.)
Mom’s Huckleberry Salad is a showstopper, perfect impressing friends and family. And if you don’t have huckleberries, blackberries or blueberries have the same effect.
It’s one of those recipes people ask for, scribble down on a napkin, and then pass on to their own kids—just like my Mom did.
Ingredients
- 1 cup whipped cream
- 1 8oz softened cream cheese
- 1 cup powdered sugar
- 1 pkg Raspberry Danish Dessert (use half water)
CRUST
- 1 cup flour
- 1 cube butter
- 1/2 cup chopped nuts
Instructions
- Make the shortbread crust and pat it into a 9×13 inch greased baking dish.
- Bake in a 350 degree oven for 8 minutes or until lightly golden.
- Mix the cream cheese, cream, and powdered sugar. Pour onto crust and cool until set.
- Next make your Raspberry Danish Dessert using only half of the water.
- Mix with Huckleberries and sugar. Set in the refrigerator for two hours.
- Now spread the cooled danish Rasberry Danish Dessert on top of the cream cheese layer.
- Spread Cool Whip on top of the Danish Dessert.
- Cover with foil, and place in the fridge for several hours or overnight.