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
- 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.
Recipe for Homemade Blueberry Pie Filling can be found here:
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