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Blueberry Jello Salad

User Rating 5 Star Rating (3 Reviews)


Blueberry Jello Salad
This blueberry salad is a nice change of pace for a holiday dinner salad. It's made with cream cheese and sour cream, along with flavored gelatin and canned blueberries.


  • 1 can (8 ounces) crushed pineapple in juice
  • 2 packages (3 ounces each) blackberry or black raspberry Jello
  • 3 cups boiling water
  • 1 can (15 ounces) blueberries, drained
  • 8 ounces sour cream (1 cup)
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • chopped nuts


Blueberry Jello Salad Directions
Drain pineapple; reserve juice. Dissolve Jello 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. Combine sour cream, cream cheese, and sugar; mix well until smooth and well blended. Spread over blueberry Jello salad and top with chopped pecans or walnuts.
Blueberry Jello gelatin salad serves 6 to 8.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Just like my Grannys...only lighter!, Member SalemHeather

This was one of my favorite desserts as a child, and every time I taste it. it brings back the best memories. I make my version with sugar free jello, and it gels fine. I also use 1/3 fat cream cheese and a high quality light sour cream to help with the calories, and there is no taste difference at all. I don't recommend using fat free sour cream or fat free cream cheese.

17 out of 17 people found this helpful.

See all 3 reviews

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