This Blueberry Pineapple Congealed Salad is topped with sweetened cream cheese, sour cream, and walnuts for a wonderfully sweet and tart dish.
Prep Time 15 minutesminutes
Inactive Time: 4 hourshours
Total Time 4 hourshours15 minutesminutes
Servings 8servings
Ingredients
6ouncesblack cherry jello(two 3-ounce packages)
2cupsboiling water
8.25ouncescanned crushed pineapplewith its juice
12ouncesfrozen blueberriesthawed and lightly drained
8ouncescream cheeseroom temperature
1/2cupsour cream
1/2cupsugar
3/4cupchopped 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.
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.
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.