This Blueberry Pineapple Congealed Salad is an old-fashioned Southern recipe. It features whole blueberries and crushed pineapple suspended in a jello base, topped with a mixture of sweetened cream cheese, sour cream, and walnuts for a wonderfully sweet and tart dish.
No traditional Southern meal would be complete without at least one gelatin-based dish on the menu. At potlucks and church dinners, you’re likely to find several dozen delightful creations on offer just like this Blueberry Pineapple Congealed Salad.
Now, in the part of the south where I grew up, we’d be just as likely to serve a jello-based recipe as a side dish or salad as a dessert. It mostly depends on whether there are any vegetables in the mix.
If your jello mold recipe includes onions, celery, or carrots, it’s a salad. If not, it’s probably a dessert. Although that’s not a hard and fast rule, mind you.
And another thing. Where I grew up, we always called these recipes “congealed salad.” Whether served as a side dish or dessert, it’s still a congealed salad.
— This post was originally published on May 30, 2014. It has been updated with new photos and additional information.
Recipe Snapshot
Cuisine: Southern, Vintage
Cooking Method: Stovetop/Refrigerator
Total Time: 15 Minutes (plus 4 hours inactive time)
Servings: 8
Primary Ingredient(s): Black cherry jello, crushed pineapple, frozen blueberries, cream cheese, sour cream, walnuts
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“A go to in our family, my sister in law introduced this into family dinners, get togethers, and I and my daughter have carried on the tradition. Love this salad, so easy to make and the flavors blend together fantastically !“
— Barb Cooksey
What You’ll Like About This Recipe
- It’s easy to make. No cooking required!
- All occasion recipe – Perfect dessert or side dish for almost any occasion.
- It’s a crowd pleaser – Both adults and children enjoy this recipe.
Is This a Salad or a Dessert?
I started out always using the term “congealed salad” on the blog, but I had so many people tp correct me or either state that the word “congealed” was disgusting (though I have yet to understand why) that I now sometimes use the apparently more popular terms “jello mold” or “jello salad.” It’s still congealed salad to me, but you call it whatever you like.
Over the past few years, I’ve posted several gelatin-based recipes on the blog. There’s the classic Sunshine Salad, the old standard Lime Congealed Salad, our family’s favorite Polly’s Pink Stuff, and the popular Strawberry Banana Jello Mold. I’ve even posted a Tomato Aspic, which is, essentially, a congealed salad :-)
This Blueberry Pineapple Congealed Salad falls squarely in the dessert category. Not a carrot or bit of celery in sight.
This one uses black cherry Jell-O, chock-full of blueberries and pineapple, and is topped with a sweetened, tangy cream cheese and sour cream combination. Yum!
You probably noticed that even though it’s quite sweet and contains no veggies, I still called it “salad.” I know…we southerners and our idiosyncrasies :-)
You’ll also find this recipe in my cookbook!
You can see this recipe on page 117 of my cookbook, My Southern Table! Get your signed copy today.
Ingredient Notes
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- Black Cherry Jello — You wouldn’t think you’d use black cherry jello for a blueberry recipe, but it works great!
- Crushed Pineapple — You’ll also need the juice from the can of pineapple.
- Blueberries — I use frozen blueberries, but you can also use fresh.
- Cream Cheese — Should be at room temperature.
- Sour Cream — Either reduced fat or regular.
- Walnuts — Substitute pecans if you like.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Blueberry Jello Salad:
Prep Work
- Although this recipe is quick and easy to make, there are a few steps you should take ahead of time to make the assembly easier.
- Take the cream cheese out of the refrigerator about 30 minutes in advance so it can come to room temperature.
- Remove the blueberries from the freezer and let them thaw completely before you begin.
- Start a kettle (or pot) of water boiling.
- Chop the walnuts.
- In a 2-quart heat-proof serving dish or casserole, add the jello and boiling water. Stir until the jello is completely dissolved.
- Add the pineapple with its juice and the blueberries. Stir until evenly combined.
- Cover and refrigerate until firmly set.
- Add the cream cheese, sour cream, and sugar to a medium bowl and mix until thoroughly combined.
- Stir in the walnuts.
- Spread the topping evenly over the set jello layer.
- Cut into squares to serve.
Serving Suggestions
This delicious, fruity dessert goes well with almost any main dish. Try it alongside fried chicken, slow cooker pulled pork, or a pot of beans. It also pairs well with other desserts like fresh strawberries and angel cake for an afternoon tea party.
Substitutes and Variations
- Try adding 1/2 cup flaked coconut to the topping.
- Substitute canned mandarin oranges for the crushed pineapple.
- Substitute raspberries, blackberries, or strawberries for the blueberries.
- Try different jello and fruit combinations to make a unique recipe all your own.
Storage and Make Ahead Information
- Make Ahead: This recipe must be made ahead to allow time for the jello to set up. You’ll need to plan 4 to 6 hours for that.
- Storage: Keep it stored in the refrigerator in a covered container for up to three days.
- Freezing: Not recommended.
Questions About Blueberry Jello Salad
You can definitely use fresh blueberries here. Substitute an equal amount of fresh for frozen.
If you can’t find black cherry jello, you can easily substitute raspberry or strawberry.
The sour cream can be substituted with plain yogurt or plain Greek yogurt. If your diet doesn’t allow dairy products, try using coconut milk yogurt with vegan cream cheese to give it a thicker consistency.
It just means that something is semi-solid, like Jello. Congealed foods hold their shape at room temperature. Congealed salads originated in classic French cuisine and gained popularity in the U.S. when flavored gelatin became widely available in grocery stores.
More Recipes You’ll Like
Carrot Cranberry Salad
Cranberry Waldorf Salad
Blueberry Pie Cookies
Black Eyed Pea Salad
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
Blueberry Pineapple Congealed Salad
Ingredients
- 6 ounces black cherry jello (two 3-ounce packages)
- 2 cups boiling water
- 8.25 ounces canned crushed pineapple with its juice
- 12 ounces frozen blueberries thawed and lightly drained
- 8 ounces cream cheese room temperature
- 1/2 cup sour cream
- 1/2 cup sugar
- 3/4 cup chopped walnuts
Instructions
Prep Work:
- Although this recipe is quick and easy to make, there are a few steps you should take ahead of time to make the assembly easier.— Take the cream cheese out of the refrigerator about 30 minutes in advance so it can come to room temperature.— Remove the blueberries from the freezer and let them thaw completely before you begin.— Start a kettle (or pot) of water boiling.— Chop the walnuts.
- In a 2-quart heat-proof serving dish or casserole, add the jello and boiling water. Stir until the jello is completely dissolved.6 ounces black cherry jello, 2 cups boiling water
- Add the pineapple with its juice and the blueberries. Stir until evenly combined.8.25 ounces canned crushed pineapple, 12 ounces frozen blueberries
- Cover and refrigerate until firmly set.
- Add the cream cheese, sour cream, and sugar to a medium bowl and mix until thoroughly combined.8 ounces cream cheese, 1/2 cup sour cream, 1/2 cup sugar
- Stir in the walnuts.3/4 cup chopped walnuts
- Spread evenly over the set jello layer.
- Cut into squares to serve.
Notes
- Make Ahead: This recipe must be made ahead to allow time for the jello to set up. You’ll need to plan 4 to 6 hours for that.
- Storage: Keep it stored in the refrigerator in a covered container for up to three days.
- Freezing: Not recommended.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
This is a delicious salad if you love blueberries. Thanks Lana for reminding me of what I have been missing.
My pleasure! Hope you enjoy it.
Has anyone ever made this as a pie with a graham cracker crust? Would you need to bake the crust first and then cool
Hi Beth – I’ve never made this as a pie, and I’m not sure I’d enjoy it that way. However, if you wanted to try that, it would need to go into a cooled crust and then be refrigerated until set.
There is a recipe for 7UP Strawberry pie that seems it would do what you want. Now you have got me thinking about this as a pie.