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.
Servings 12 people
Calories 296kcal
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
