Blueberry Jell-O Salad

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 09/7/21
Blueberry gelatin salad with cream cheese topping
Diana Rattray
Prep: 15 mins
Cook: 0 mins
Chill Time: 4 hrs
Total: 4 hrs 15 mins
Servings: 8 servings
Nutrition Facts (per serving)
300 Calories
15g Fat
22g Carbs
21g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8
Amount per serving
Calories 300
% Daily Value*
Total Fat 15g 20%
Saturated Fat 9g 43%
Cholesterol 46mg 15%
Sodium 142mg 6%
Total Carbohydrate 22g 8%
Dietary Fiber 1g 3%
Protein 21g
Calcium 82mg 6%
*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.
(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 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. 

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Ingredients

  • 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

Steps to Make It

  1. Gather the ingredients.

  2. Drain pineapple; reserve juice.

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

  4. 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.

  5. 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.

Tips

  • 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.

Recipe Variations

  • 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.

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