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.
- 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 granulated sugar
- chopped walnuts or pecans
- Drain pineapple; reserve juice.
- Dissolve the gelatin 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.
- 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.
- 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.