This blueberry jello salad is an old-fashioned southern recipe with blueberries and pineapple topped with a sweetened cream cheese and sour cream mixture.
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 of these delightful creations on offer.
Now in the part of the south where I grew up, we’d be more likely to serve these as a side dish or salad rather than a dessert. It mostly depends on whether there are any vegetables in the mix.
If your 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 call these recipes “congealed salad.” Whether served as a side dish or dessert, it’s still congealed salad.
Is it Salad or Dessert?
I started out using that term on the blog but I had so many people “correct” me or either just outright state that the word “congealed” was disgusting (though I have yet to understand why), that I’ve switched to using the apparently more popular terms “jello mold” or “jello salad.” 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 Jello Salad falls squarely in the dessert category. Not a carrot or bit of celery in sight.
This one uses black cherry jello chock full of blueberries and pineapple and is topped with a sweetened but 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 :-)
This blueberry jello salad is an old-fashioned southern recipe with blueberries and pineapple topped with a sweetened cream cheese and sour cream mixture. Click To Tweet
How to Make Blueberry Jello Salad:
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 evenly over the set jello layer.
When you’re ready to serve, cut into individual squares.
Enjoy!
More Salad Recipes on Never Enough Thyme:
- Carrot and Dried Cranberry Salad
- Not Quite Classic Waldorf Salad
- Summertime Pasta Salad
- Black-Eyed Pea Salad
Jello Salad Recipes from Other Bloggers:
- Strawberry Pretzel Salad as Dessert from Creative Culinary
- Grandma’s Pineapple Cucumber Lime Jello Salad from Simply Recipes
- 5 Minute Jello Salad from Six Sisters’ Stuff
- Watergate Salad from Kraft Foods
- Cranberry Congealed Salad from Southern Living
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Blueberry Jello Salad
An old-fashioned southern jello salad with blueberries and pineapple topped with a sweetened cream cheese and sour cream mixture.
Ingredients
- 2 3-oz. pkgs. black cherry jello
- 2 cups boiling water
- 8.25 oz. can crushed pineapple
- 12 oz. frozen blueberries, thawed and lightly drained
- 8 oz. cream cheese
- 1/2 cup sour cream, room temperature
- 1/2 cup sugar
- 3/4 cup chopped walnuts
Instructions
- 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 evenly over the set jello layer.
Notes
Additional time is required for the gelatin to set. Plan on 4-6 hours.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 305Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 37mgSodium: 116mgCarbohydrates: 30gFiber: 2gSugar: 26gProtein: 4g
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Lana Stuart is the author, photographer, cook, and occasional traveler at Never Enough Thyme. A former IT professional, she enjoys time in the kitchen and the art studio.
Tracey says
This was a favorite for all the Tupperware, candle and other gal-only parties back in the day. The one time I didn’t make it the girls were so disappointed. I never made that mistake again.
I also made a lemon jello dessert w a shortbread crust. Have you come across something like that?
Meli says
My husband’s family’s Thanksgiving Jell-O salad is so close to the same…just switch out the Sour Cream for Cool Whip. They also change up the gelatin flavor according to the preference for the year. I’ve been hooked for 16 years! I’m glad to hear others enjoy the same great flavor. Thank you for sharing this great substitution and the addition of walnuts. Maybe I can try that change for a Summer salad and still keep the tradition for Thanksgiving.
Melissa says
Can I add banana
Lana Stuart says
I suppose so.
NannieJ21 says
How lucky I was to find this recipe and know who posted it. Yay! I’ve been craving Bell Buckle Cafe’s blueberry salad recipe and you had it. While I can’t drive quickly to TN for a serving, I can make it at home. Yipeeeeeeee! (Jeanie from Kathleen’s periscope crew)
Lana Stuart says
Hope you enjoy it, Jeanie!
KATHY says
Looks yummy and making today for a Potluck Lunch tomorrow.
When you say 2 quart casserole dish is that 9X13 or 9X9 or 8X8?
Your picture looks like it is prepared in and 8X8.
Please let me know
Thank you
Lana Stuart says
Kathy – the dish I used for the post was 8×8.
Connie | URBAN BAKES says
I always enjoy learning a bit of history to peoples’ comfort foods. This is great and I’d say, stick to the term of what you grew up with. That’s how you keep family traditions still alive. ;-)
Nutmeg Nanny says
Hooray for summer and hooray for blueberries!
Rose | The Clean Dish says
I have lived in the South for almost 4 years now but have never come across this lovely dish!! Thanks for introducing me to Blueberry Jello Salad – I’d love to give this one a try :)
Melissa from HungryFoodLove.com says
My mom makes a similar salad but with pineapple I bet blueberry has to be fantastic.
Shelby says
Lana, another one of our most loved “salads” but eaten as a tasty dessert.
I use grape or blackberry jello. In years past, I even used blueberry pie
filling. That was before our area had access to fresh or frozen blueberries.
Talk about sweet but very delicious! We love it.
Tracey says
I grew up making this and used the pie filling. I am not a big fan of fresh/frozen blueberries as a rule, but the pie filling makes them squishier so I will still do it that way.
Miss P says
Perfect for this time of year!
Miss P
Kirsten/ComfortablyDomestic says
As a life-long Northerner, I’m not so well versed in the ways of jello salads. However, anything containing this much fruit and cream cheese has got to be a winner.
claire @ the realistic nutritionist says
I’m not ussually a huge fan of jello, but yes to this!
Paula - bell'alimento says
I have three boxes of gelatin in my pantry. Yep. Southern girl here.
Lana Stuart says
I can’t imagine being without a box or two :-)
Lauren Kelly Nutrition says
Love the color!! Almost too pretty to eat ;)
Baby June says
That actually looks really good! :) I’m one of those people who doesn’t like the word congealed, mainly because I tend to think of certain bodily…things…when I hear it, but I would definitely love this congealed salad! :P
Sara says
Can’t wait to try this recipe–sounds delish!
Amanda @the_kitcheneer says
Oh my! This looks tasty! I’m a sucker for jello anything #1, #2 anything with cream cheese! So, this looks perfect for me! Will definitely be making this at my next cook out to share with the family!
Lana Stuart says
Hope you all enjoy it, Amanda!
foodwanderings says
This blueberry jello salad is all sorts of wonderful. In fact I can’t believe the timing I made more simple jello blueberry sauce to top a cheesecake recently. Great minds.
Lana Stuart says
Blueberries and cheesecake are just a fabulous combination, aren’t they?
Ashley @ Wishes & Dishes says
This looks awesome and I love that it can be a dessert or side dish!
Nancy [email protected] says
All of the layers going on here look incredible! This sounds super easy too!
Lana Stuart says
Thanks, Nancy! And you’re right, it is very easy.