|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||20%|
|Saturated Fat 9g||43%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A gelatin salad—or "congealed" salad—is an essential part of the Southern holiday menu. This Blueberry Jell-O Salad recipe uses blackberry gelatin as the base, with drained canned blueberries and crushed pineapple mixed in. It is topped with a sour cream and cream cheese topping and garnished with nuts.
This blueberry salad is a nice change of pace from the traditional cranberry gelatin salad and is a perfect side dish or dessert for summer picnics, potlucks, and barbecues. Light and refreshing, it will be enjoyed by all, no matter where it's served.
- 1 can (8 ounces) crushed pineapple in juice
- 2 packages (6 ounces) blackberry gelatin
- 3 cups boiling water
- 1 can (5 ounces) blueberries, drained
- 1 cup (8 ounces) sour cream
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup sugar
- Chopped walnuts or pecans, for garnish
Gather the ingredients.
Drain pineapple; reserve juice.
Dissolve the gelatin in boiling water; stir in reserved pineapple juice. Chill until slightly set, about the consistency of unbeaten egg white.
Stir in pineapple and blueberries. Pour into a 9 1/2 x 6 x 2-inch pan; chill until firm—approximately 3 to 4 hours.
In a bowl, combine sour cream, cream cheese, and sugar; mix well until smooth and well blended. Spread over blueberry salad and then top with chopped pecans or walnuts.
- Chill the gelatin layer thoroughly before you add the sour cream and cream cheese topping.
- The blueberry salad should be made and refrigerated at least three to four hours before serving.
- You can make this gelatin salad up a day or two ahead, as it keeps well in the refrigerator.
- Do not use fresh pineapple as your gelatin will not set due to the enzyme that is in this kind of fresh fruit.
- Drained canned blueberries are used in this salad, but feel free to use frozen wild blueberries instead.
- You can leave out the pineapple and use all blueberries if you'd like.
- Change up the fruits and use raspberries and blackberries instead.
- You could also use black raspberry or black cherry gelatin.
- Garnish with fresh blueberries instead of the nuts, or use them both.
- If you don't want it as sweet, omit the sugar from the topping mixture.
How to Store
- Cover the pan tightly with plastic wrap and store it in the refrigerator. This jello salad will stay good for five to seven days.