Blueberry Jell-O Salad

Blueberry Gelatin Salad With Cream Cheese Topping
Diana Rattray
Ratings (13)
  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Yield: 8 servings
Nutritional Guidelines (per serving)
300 Calories
15g Fat
22g Carbs
21g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A gelatin salad — or "congealed" salad — is an essential part of the Southern holiday menu. This blueberry salad is made with a sour cream and cream cheese topping. Drained canned blueberries are used in this salad, but feel free to use frozen wild blueberries instead. You could also use black raspberry or black cherry.

The blueberry salad is a nice change of pace from a cranberry salad or other types of congealed salads.


  • 1 can (8 ounces) crushed pineapple in juice
  • 2 packages (6 ounces) blackberry gelatin (or black cherry or black raspberry)
  • 3 cups water (boiling)
  • 1 can (5 ounces) blueberries (drained)
  • 1 cup (8 ounces) sour cream
  • 1 package (8 ounces) cream cheese (softened)
  • 1/2 cup sugar
  • Garnish: chopped walnuts or pecans

Steps to Make It

  1. Drain pineapple; reserve juice.

  2. Dissolve the gelatin in boiling water; stir in reserved pineapple juice. Chill until slightly set, about the consistency of unbeaten egg white.

  3. Stir in pineapple and blueberries. Pour into a 9 1/2 x 6 x 2-inch pan; chill until firm.

  4. 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.

Recipe Tips

  • Chill the gelatin layer thoroughly before you add the topping.

  • The blueberry salad should be made and refrigerated at least 3 to 4 hours before serving.