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/6 ounces blackberry gelatin (or black cherry or black raspberry)
- 3 cups water (boiling)
- 1 can/15 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
- 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.