Blueberry Gelatin Salad

Blueberry Gelatin Salad With Cream Cheese Topping
Blueberry Gelatin Salad. Diana Rattray
  • 15 mins
  • Prep: 15 mins,
  • Cook: 0 mins
  • Yield: 6 to 8 Servings
Ratings (6)

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. 

I used frozen blueberries and a berry gelatin with blueberry and other berry flavors. The blue gelatin might be seasonal, but black raspberry or black cherry will work just fine.

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

What You'll Need

  • 1 can (8 ounces) crushed pineapple in juice
  • 2 packages (3 ounces each) blackberry, black cherry, or black raspberry flavored gelatin
  • 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

How 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.

    Expert 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.

    Reader Comments

    "I made it for a neighborhood gathering. Let's just say it was the only dish to be emptied. People have told me that in the future to just bring this. It's wonderful!" B. Spencer

    "This is a Thanksgiving Day tradition and I had lost the recipe until now. This is the perfect salad to complement the feast that is Thanksgiving. It also holds up as a leftover." C.C.

    "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." Heather

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