Blueberry Jello Salad

4.89 from 17 votes

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

Chill time 2

Total Time 6

Servings people

Calories 285kcal

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.

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.