Blueberry Jell-O Salad

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about our editorial process
Diana Rattray
Portrait of Diana Rattray smiling
Published on 08/08/19 by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about The Spruce Eats's Editorial Process

Updated 08/08/19

Blueberry gelatin salad with cream cheese topping
Diana Rattray
  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Yield: 8 servings
Nutritional Guidelines (per serving)
300 Calories
15g Fat
22g Carbs
21g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 8 servings
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 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.

Ingredients

  • 1 can (8 ounces) crushed pineapple in juice
  • 2 packages (6 ounces) blackberry gelatin (or black cherry or black raspberry)
  • 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
  • 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.

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.