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One slice of blueberry jello salad on a floral plate with a spoon.
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4.88 from 16 votes

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.
Course Side dishes
Cuisine American
Prep Time 4 hours
Chill time 2 hours
Servings 12 people
Calories 296kcal
Author Lisa B.

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

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.

Nutrition

Serving: 1cup | Calories: 296kcal | Carbohydrates: 43g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 104mg | Potassium: 116mg | Fiber: 1g | Sugar: 38g | Vitamin A: 395IU | Vitamin C: 6.8mg | Calcium: 49mg | Iron: 0.4mg