Blueberry Pineapple Congealed Salad Recipe

This Blueberry Pineapple Congealed Salad is topped with sweetened cream cheese, sour cream, and walnuts for a wonderfully sweet and tart dish.

4.9 from 27 votes

Prep Time 15

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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 :-)

💗 Why We Love 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.

Equipment You’ll Find Useful

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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!

🛒 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:

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.

Stirring jello and water to dissolve. — **STEP 1.**

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.

Crushed pineapple added to jello mixture. — **STEP 3.**

Thawed blueberries added to jello mixture. — **STEP 3.**

STEP 3. Add the pineapple with its juice and the blueberries. Stir until evenly combined.

Jello set and ready for topping. — **STEP 4.**

Cream cheese, sour cream, and sugar mixture in a bowl. — **STEP 4.**

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.

Topping spread over jello layer. — **STEP 6.**

STEP 6. Spread the topping evenly over the set jello layer.

STEP 7. 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

Can I use fresh blueberries in this recipe?

You can definitely use fresh blueberries here. Substitute an equal amount of fresh for frozen.

Can I use a different flavor of jello?

If you can’t find black cherry jello, you can easily substitute raspberry or strawberry.

Is there any substitute for the sour cream?

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.

What does “congealed” mean?

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.

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HAVE YOU TRIED THIS RECIPE?

I’d LOVE to know what you thought!
Leave a rating below in the comments and let me know how you liked it!

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