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 (10)

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/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

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.


    • 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.