Blueberry Jell-O Salad

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

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. 

Ingredients

  • 1 (8-ounce) can crushed pineapple in juice

  • 2 (6-ounce) packages blackberry gelatin

  • 3 cups boiling water

  • 5 ounces canned or frozen blueberries, drained

  • 1 cup (8 ounces) sour cream

  • 1 (8-ounce) package cream cheesesoftened

  • 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.
Nutrition Facts (per serving)
263 Calories
15g Fat
30g Carbs
3g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 263
% Daily Value*
Total Fat 15g 20%
Saturated Fat 9g 43%
Cholesterol 46mg 15%
Sodium 140mg 6%
Total Carbohydrate 30g 11%
Dietary Fiber 1g 2%
Total Sugars 27g
Protein 3g
Vitamin C 5mg 23%
Calcium 66mg 5%
Iron 0mg 1%
Potassium 122mg 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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)