Blueberry Pineapple Congealed Salad
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 call these recipes “congealed salad.” Whether served as a side dish or dessert, it’s still a congealed salad.
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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 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 jello 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 :-)
- EASY TO MAKE– No cooking required!
- ALL OCCASION RECIPE – Perfect dessert (or side dish) for almost any occasion.
- CROWD PLEASER – Both adults and children enjoy this recipe.
Equipment You’ll Find Useful
Here’s another great thing about this recipe. You only have a few things to wash when you’re finished! You’ll make your recipe right in the serving dish. The only other pieces of equipment you’ll need are a medium bowl, a whisk, and a hand mixer to make the topping!
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Ingredient Notes
- Crushed Pineapple (You’ll also need the juice from the can.)
- Blueberries (I use frozen 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.)
You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.
How to Make Blueberry Jello Salad:
Let’s Go Step-by-Step
I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you’ll find the recipe card.
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.
How to Make the Recipe
STEP 1. In a 2-quart heat-proof serving dish or casserole, add the jello and boiling water.
STEP 2. Stir until the jello is completely dissolved.
STEP 3. Add the pineapple with its juice and the blueberries. Stir until evenly combined.
STEP 4. Cover and refrigerate until firmly set.
STEP 5. Add the cream cheese, sour cream, and sugar to a medium bowl and mix until thoroughly combined. Stir in the walnuts.
STEP 6. Spread the topping evenly over the set jello layer.
Cut into squares to serve.
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.
Frequently Asked Questions
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 gelatin became widely available in grocery stores.
Have you tried this recipe? I’d love for you to give it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or in the comments section further down. You can always stay in touch on social media by following me on Facebook, Instagram, or Pinterest and Sign Up to Get my Newsletter, too!
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
- 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
- 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.
- 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.
- 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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on May 30, 2014. It has been updated with new photos and additional information.
Love love love this salad. It can be for a springtime dessert or a delicious side for your Turkey dinner at Thanksgiving.
So true, Liz! It’s very versatile.
A GO to in our family, mysister in law introduced this into family dinners, get together s, and I and my daughter have carried on the tradition. Love this salad, so easy to make and the flavors blend together fantastically !!!!!
One of our go-to’s and a family favorite for years! Glad to know you enjoy it as well.
I will be making this for a Christmas dinner this year and from reading the posts and how delicious it looks I bet it will be a hit! I love blueberry anything!
Hope you enjoy it. And Merry Chritmas!
My mom made this for us when we were kids. I make it often too. Just not a fan of the word congealed in the title. Lol. We just call it blueberry salad.
People call it lots of different things – still a delicious recipe!
This was so good! The topping is what makes it special. You could use any flavor of jello and any fruit and put the topping on it and it will be delicious.
I’m so glad you enjoyed it, Patti! And you’re right, you could probably use just about flavor gelatin you like and it would be just as delicious.
I started making this in HS in the late ‘80’s. I actually made it for a local cheese factory festival held every year. I renamed mine too “Blueberry Heaven” and the only thing different was I used Blueberry Pie Filling instead of fresh blueberries. The first time I made it, I actually received a superior & a 1st place ribbon for it. I’ve made it at least once a year in my adult life.
The pie filling sounds like a great idea, Ginger. I’ll try that sometime.
Something very close to this has been my Thanksgiving salad since I was in high school in SC and it was served to me by the mother of a dear friend. Her recipe differs a bit, in that it uses a can of blueberries and a half cup of the syrup from them and drains the pineapple before adding to the Jello. Also, the topping is 2 3-oz packages of cream cheese (I don’t think you could find an 8-ounce package of cream cheese in 1963!) plus a small container of sour cream and a half cup of sugar. A dollop of topping goes onto each serving, and chopped pecans (I toast them a bit) are sprinkled on the top. I will be making it again this year for Thanksgiving at age 75. It never fails to be a hit.
Your version sounds delicious, Karen! And, you’re right, it’s always a hit.
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?
This Thanksgiving was the first time I made this and it was so delicious that it will definitely become a staple!m at every holiday. Thank you so much for sharing it! ❤️
You’re welcome! And I’m so glad you enjoyed it!