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 pleasure 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 mold laden with marshmallows and fruit cocktail. And I piled that wiggly-jiggly stuff high onto my plate.
But Jello salad has fallen into the same category as meatloaf. No one wants to admit to their fondness for Jello because it’s uncool. People raise their eyebrows at your admission and whisper about you behind your back. Well, I’m taking a stand. I like Jello Salad.
And I like this Blueberry Jello Salad in particular. The Husband’s aunt brings this dish to every holiday meal. I always have a big helping right alongside the sliced smoked ham and the asparagus casserole. It’s tradition.
If you are a blueberry fan, blueberry jello salad is right up your alley. My youngest eats this up! In fact, the week I made this, my three-year-old ate about ¾ of the dish all by himself.
How to Make Blueberry Jello Salad
Before you start, set one bar of cream cheese out to soften.
Step one. Take two packages of grape gelatin and dissolve them in two cups of hot water.
Step two. Stir a can of blueberry pie filling and a large can of crushed pineapple into the grape gelatin. If you decide to skip the canned blueberry pie filling and make my recipe for homemade, you will need about 2 ½ cups.
Step three. Pour everything into a 9” x 12” x 2” casserole dish. Let the Jello refrigerate until it is completely set, about four hours.
Step four. While the Jello is setting, mix together the cream cheese topping. Place your softened cream cheese in a large mixing bowl. Add one cup of sour cream and one cup of sugar. Using an electric mixer, beat on medium to medium-high until the cream cheese becomes easy to spread.
Using a spatula, gently spread the cream cheese topping over the set congealed blueberry Jello mixture.
Step five. Sprinkle the top with a generous handful of pecan chips.
Blueberry Jello salad works as both a side dish or a cool and creamy dessert for a backyard 4th of July picnic.
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Blueberry Jello Salad
- 2 (3 ounce) 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
- 1 cup sugar
- ½ cup pecan chips
- Dissolve the grape gelatin in the hot water.
- Add the blueberry pie filling and crushed pineapple.
- Pour the mixture into a 9 x12 x2 casserole dish. Refrigerate until the gelatin is congealed, about four hours.
- Mix cream cheese, sour cream, and sugar until it reaches a spreadable consistency. Spread the cream cheese mixture over the layer of gelatin.
- Top with pecans. Keep refrigerated.