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.
Why is Jello salad one of those guilty pleasures we all secretly love? It’s pure nostalgia—our grandmothers made it, our moms made it, and no holiday table was complete without a brightly colored, fruit-studded gelatin dish. I grew up piling that wiggly, jiggly goodness high on my plate.
This Blueberry Jello Salad is a classic family favorite. My husband’s aunt brings it to every holiday meal, from Easter to Thanksgiving dinner to Christmas dinner, and it’s always the first thing I reach for. If you love blueberries, this is your kind of dish. Even my youngest can’t get enough—he polished off three-quarters of the pan the week I made it!
Can’t get enough blueberries? Check out Blueberry Icebox Cake, Buttermilk Blueberry Muffins, or Bourbon Blueberry Pound Cake.
“I have made this dessert over and over again and it doesn’t last long in my refrigerator believe me.”
– Wendy
Recipe at a glance
- Easy to make ahead, perfect for holidays and gatherings.
- Beautiful layered look that stands out on any table.
- Sweet, creamy, and fruity flavor everyone loves.
- Nostalgic crowd-pleaser that brings back childhood memories.
Summarize and save this content on
Jump to:
Ingredients and tools you will need
Classic Blueberry Jello Salad with Cream Cheese is one of those timeless, vintage-style desserts that people never stop asking for. It’s perfect for summer cookouts or as a refreshing make-ahead Thanksgiving side. To make this delicious blueberry jello salad recipe, you will need:
See the recipe card for full information on ingredients and quantities.
- Grape jello: Creates the sweet, fruity base and gives the salad its signature deep purple color.
- Blueberry pie filling: Adds rich blueberry flavor and gives the Jello layer a thicker, fruit-packed texture. Check out this post for homemade blueberry pie filling.
- Crushed pineapple: Brings brightness and acidity that balance the sweetness of the berries and cream.
- Cream cheese: Provides a smooth, creamy topping that complements the fruity gelatin perfectly.
- Sour cream: Lightens the cream cheese topping, making it creamier and easier to spread.
- Sugar: Sweetens the cream topping and rounds out the tanginess of the dairy.
- Pecans: Add crunch and a buttery, nutty finish that contrasts beautifully with the soft layers.
Substitutions and Variations
- Nut-free option: Omit the pecans or replace them with toasted coconut.
- Fruit swaps: Try raspberry or black cherry Jello for a different color and flavor.
- Make it lighter: Use light cream cheese and sour cream—texture stays nearly identical.
- Add fresh fruit: Fold a handful of fresh blueberries into the gelatin layer before chilling.
How to Make Blueberry Jello Salad
Step 1: Dissolve the grape gelatin in hot water. Stir in the blueberry pie filling and drained crushed pineapple.
Step 2: Pour the jello mixture into a 9×13×2-inch dish and refrigerate until fully set—about 4 hours.
Step 3: Beat the softened cream cheese in a mixing bowl with an electric mixer until smooth, then add the sour cream and sugar. Continue mixing until you reach a creamy, spreadable consistency.
Step 4: Spread the sweet cream cheese over the set Jello layer. Sprinkle chopped pecans over the top layer for texture and flavor. Refrigerate at least 2 more hours before serving so everything firms up and the flavors marry.
Serving suggestions
This Jello salad works beautifully as:
- A holiday side dish
- A refreshing summer dessert
- Summer potlucks or summer picnics
- The perfect complement to savory casseroles and roasted meats, such as asparagus casserole or pineapple glazed ham
It’s also easy to slice into neat squares for serving a crowd.
Storage instructions
Keep the salad covered tightly in the refrigerator. Use plastic wrap or an airtight container to prevent the cream cheese topping from drying out. If liquid gathers around the edges over time, simply blot it with a paper towel before serving. It will stay fresh for 3–4 days. The gelatin and dairy layers don’t freeze well and will separate once thawed.
Frequently asked questions
You can replace it with cherry pie filling, blackberry, or mixed berry pie filling for a fun twist.
Yes. Light cream cheese and light sour cream work well and still create a creamy, spreadable topping.
How far in advance can I make blueberry jello salad?
You can make it 1–2 days ahead. Just keep it tightly covered in the refrigerator.
If the pineapple wasn’t fully drained, excess moisture can seep into the cream cheese topping. Also, if the Jello base isn’t fully set, the topping will sink and become runny.
Yes! An 8×12 dish gives you a thicker Jello layer, or you can use a trifle bowl for a pretty layered look.
Yes, but add them only after the gelatin mixture has slightly cooled. Frozen berries can make the mixture set unevenly or create icy pockets if added too soon. They may also float to the top as the Jello sets. For best results, stir them in gently once the mixture is no longer piping hot, then chill as usual.
Tried This Recipe? Let Me Know!
⭐️⭐️⭐️⭐️⭐️
If you made Blueberry Jello Salad, I’d love to hear how it turned out! Your ratings and reviews help others find the recipe and give me great feedback too.
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.
Video
Notes
- Drain the pineapple well to ensure the Jello sets properly. Excess liquid can make the layers watery.
- Soften the cream cheese fully at room temperature for a smooth, spreadable topping.
- Let the Jello set completely before adding the cream cheese layer; otherwise, the topping may sink.
- Chill time matters: The full dessert needs about 6 hours of refrigeration—4 hours for the Jello, 2 hours after topping.
- Nut-free option: Omit the pecans or replace them with toasted coconut.
- Flavor swaps: Try raspberry, cherry, or blackberry Jello for different flavor combinations.
- Extra blueberry boost: Stir in a handful of fresh or frozen blueberries after the gelatin mixture cools slightly.
- Dish variations: A 9×13 dish makes it easy to slice, but a trifle bowl creates a pretty layered presentation.
- Lightened version: Use light cream cheese and sour cream without noticeably changing the texture.
I bet that was yummy! Thanks for coming back and leaving a comment and review, Kristin!
This tastes amazing! My hubby is not a grape jello fan so I swapped it for raspberry
I am so glad to hear that, Barbara! This dish is also a holiday favorite for my family. Thank you so much for coming back and leaving a comment!
First time making and it was so delicious. Will be making it for the holidays. Thanks for sharing.