What is Thanksgiving meal or Summer potluck without a jello side dish? Even though it is more of a dessert, it is still known as a salad. This blueberry jello salad mixed with pineapple and blueberry pie filling is another delicious classic Jello dish from the 60’s that is especially popular in the southern states. You will find this dessert commonly served at holiday gatherings and special occasions. Even people that do not typically like Jell-O dishes love the texture of this dessert and ask for seconds!
Learn about the interesting history Gelatin, Gelatine, and JELL-O. Also Making Perfect Gelatin Tips.
- 1 (16-ounce) can crushed pineapple (reserved drained juice)**
- 1 cup boiling water
- 2 boxes (3 ounces) of grape or berry-blue JELL-O gelatin (can substitute sugar-free JELL-O)
- 1 (16-ounce) can blueberry pie filling
- 1/2 cup fresh blueberries, washed
- 1/4 cup pecans, chopped
- 1 (8-ounce) package cream cheese, softened and chopped into blocks
- 1/2 cup granulated sugar
- 8 ounces sour cream
- 1 teaspoon pure vanilla extract
Drain the pineapple juice into a one (1) cup measuring cup. Fill the rest of the cup to the top with boiling water. Pour the liquid into a medium sized bowl.
Add the gelatin into the pineapple juice/boiling water mixture and stir until the crystals are completely dissolved. Add crushed pineapple and blueberry pie filling. Stir to combine.
Pour the gelatin mixture into a 9- by 13-inch pan. Cover and refrigerate until firmly set. The salad can be ready to serve in 2 to 3 hours or leave overnight. Keep chilled until ready to serve.
Approximately 30 minutes before serving, spread with the prepared creamed cheese topping until covered evenly. Garnish with fresh blueberries and chopped nuts. Cover with plastic wrap and chill for another 30 minutes before serving. Store gelatin desserts in a covered container to avoid the formation of a thick rubbery skin on the surface.
In large bowl, combine cream cheese, sugar, sour cream and vanilla extract. With electric mixer on medium speed. Whip together until smooth and creamy. Add more sugar to taste if needed.
Cover with plastic wrap and set aside in refrigerator until the above Blueberry Jell-O mixture is set. The topping can also be made right before you are ready to serve the salad.
* Raspberry or blackberry flavored gelatin can be substituted.
* For a cherry version, substitute cherry flavored gelatin and cherry pie filling.
** Do not use fresh pineapple as it contains protein-splitting enzymes that will prevent the gelatin from setting.
More Delicious Gelatin Salad Recipes:
Fiesta Carrot Pineapple JELL-O Salad
Here is a classic JELL-O recipe that is light and refreshing! This salad is also sometimes known as “Sunshine Salad.”
Tangy Tomato Aspic
This gelatin salad is a favorite family comfort food that we make and serve for Thanksgiving Dinner every year. Very easy to make and so good!
Applesauce 7-UP JELL-O Salad
The applesauce and 7-UP soda make this JELL-O a denser consistency. With the topping of the whipped cream mixture, it reminded my husband of Key Lime Pie flavors. We agreed it was just plain delicious and finished our plates!
Red Hot Applesauce JELL-O Salad
The Red-Hots are used to add a tasty cinnamon flavor to this JELL-O dish. This is a great side dish that many families like to serve at holiday meals to accompany ham or pork. Great served as a side dish and it looks so beautiful!
6 Responses to “Blueberry Jell-O Salad Recipe”
I have made this for years and it is very, very good!
Is it ok to use fresh blueberries?
1/2 cup of fresh berries are stated in the recipes.
This has been a family favorite for years… in place of blueberry pie filling, I use canned blueberries. 🙂
I wish there was a way to use fresh blueberries instead of the blueberry pie filling. If there is I don’t know how
9 x 13 is too large of a pan. The jello layer was too thin in my opinion. Also, I used half of the sugar and twice the vanilla for the topping.