Blueberry Pineapple Congealed Salad

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

Inactive Time: 4

Total Time 4 15

Servings servings

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.

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.