Blueberry Jello Salad
Easy blueberry jello salad is topped with a fluffy, sweet whipped cream cheese topping and chopped pecans. It’s a juicy burst with every bite.
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Why has Jello salad become one of those guilty pleasures no one wants to admit to eating? They are the stuff of childhood memories! Our grandmothers made them. My mother made them. There wasn’t a holiday meal that didn’t have some fluorescent-hued gelatin mold laden with marshmallows and fruit cocktail. I piled that wiggly-jiggly stuff high onto my plate.
Like this Blueberry Jello Salad, for example. It’s a family favorite. The Husband’s aunt brings this dish to every holiday meal from Easter to Thanksgiving dinner to Christmas dinner. I always have a big helping right alongside the sliced smoked ham and the asparagus casserole. It’s tradition. If you are a blueberry lover, blueberry jello salad will be right up your alley. My youngest eats this up! In fact, the week I made this, he ate about ¾ of the dish all by himself.
Ingredients and tools you will need
Classic blueberry Jello salad is the perfect side dish for summer potlucks and special occasions. To make this delicious blueberry jello salad recipe, you will need:
- 2 (3-ounce) packages grape gelatin
- 2 cups hot water
- 1 (21-ounces) can blueberry pie filling – or check out this recipe for homemade blueberry pie filling. If using homemade, you will need about 2 1/2 cups.
- 1 (20-ounces) crushed pineapple, drained
- 8 ounces cream cheese, softened
- 1 cup sour cream, room temperature – adding cold sour cream to room temperature cream cheese can form lumps, that’s why we want both at room temperature to ensure a smooth consistency.
- 1 cup sugar
- ½ cup chopped pecans
- Medium mixing bowl
- 9 x 12 x 13 inch (3 quart) greased casserole dish
- Stand mixer or handheld electric mixer
How to make blueberry jello salad
- In a medium bowl, dissolve the grape jello in the hot water.
- Stir in the blueberry pie filling and the crushed pineapple.
- Pour the gelatin mixture into the greased casserole dish. Let the Jello refrigerate until it is completely set, about four hours.
- While the Jello layer is setting, mix together the cream cheese topping. Place the softened cream cheese in a medium mixing bowl and beat on medium speed until smooth.
- Add the sour cream and the sugar. Beat on medium to medium-high until the sweet cream cheese becomes easy to spread.
- Using a spatula, gently spread the cream cheese topping over the set congealed blueberry Jello mixture.
- Sprinkle the creamy topping with the pecan chips.
- Chill the blueberry salad for 1-2 hours before serving.
Storage instructions
Storage. Cover the layered blueberry jello salad with a lid, foil or plastic wrap and store in the refrigerator. Consume within two days. Sorry, this dish does not freeze well.
Frequently asked questions
For best results, I would not make this more than 24 hours in advance. Any longer than that and the gelatin could develop a tough rubbery consistency or it can become watery on top due to moisture separation.
Walmart is the only grocery store in my area that I can find grape gelatin. You can also purchase grape Jello from Amazon. Black cherry Jello can be substituted for the grape flavor.
You can freeze Jello for up to 30 minutes to help speed up the set time. Do not leave it in the freezer any longer than that. If the Jello freezes it will ruin the texture of the salad and will need to be disposed of.
More Jello recipes
Blueberry Jello Salad
Ingredients
- 2 (3-ounces, each) packages grape gelatin
- 2 cups hot water
- 1 (21-ounces) can blueberry pie filling*
- 1 (20-ounces) crushed pineapple, drained
- 8 ounces cream cheese softened
- 1 cup sour cream room temperature
- 1 cup sugar
- ½ cup chopped pecans
Instructions
- Dissolve the grape gelatin in the hot water.
- Stir in the blueberry pie filling and crushed pineapple.
- Pour the mixture into a 9 x13 x2 casserole dish. Refrigerate until the gelatin is congealed, about four hours.
- Beat the cream cheese until smooth.
- Add the sour cream and sugar and continue to beat until it reaches a spreadable consistency.
- Spread the cream cheese mixture over the layer of Jello.
- Top the Jello with pecans.
- Refrigerate for two hours before serving.
Notes
Nutrition
Do you have questions about this post? Leave a comment. Have you made this dish? Be sure to leave a rating and review!
Thank you, Katy! I’m so glad you enjoyed the recipe.
Excellent dessert! Easy
Thank you for the suggestions, Tracy! I will definitely have to try making this with the flavor variations you suggested. They sound delicious. Thank you so much for coming back and leaving a review!
This is a family favorite – so easy to vary the flavor by changing the jello and pie filling too– ex: peach jello and pie filling; strawberry, or cherry…etc! Yummy!!
It’s so good! We had this for my family’s Christmas Eve dinner.
I’ve made this for over 36 yrs, I got the recipe from my mother in law who made it at special occasions. I’m making it for Christmas tomorrow.
Thanks for sharing that memory, Theresa! And thank YOU for coming back and leaving a review.
My Mom made this many years ago. That was the first time I ever ate it. This is the first time I’ve made it in a very long time. I can hardly wait for it to congeal!
I’m go glad to hear that, Wendy! Thank you for coming back and leaving a review.
I have made this dessert over and over again and it doesn’t last long in my refrigerator believe me.