Reviewed: Jan. 1, 2008

My family LOVES this recipe. We have it at most all our family get togethers. I've even had requests for this recipe from my sister-in-law and her mother. It's so easy and so delicious!!!

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colezmom

	Cooking Level: Intermediate Home Town: Excelsior Springs, Missouri, USA Living In: Lawson, Missouri, USA
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Reviewed: Jun. 12, 2007

I made this for a cook out this past weekend and it was a big hit. I got so many requests for the recipe. I will definately make this again soon. It's a great summer desert. Thanks for sharing.

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From just reading the recipe, I wasn't sure if I would like the combination of ingredients or not, but I'm so glad I tried this, it's so good. I agree that it's more like a dessert than a side dish. I substituted grape jello for the blackberry and loved the way it turned out.

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Meredith

	Cooking Level: Intermediate Living In: Raleigh, North Carolina, USA
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Reviewed: May 28, 2007

This was a hit at a neighborhood Memorial Day barbeque with recipe requests all around. I used frozen wild blueberries, light sour cr, and light cr cheese. It must be the vanilla in the topping that makes it taste so good. Don't get fancy like I tried -- fresh pineapple doesn't allow gelatin to congeal! Luckily I read that on the box and had a can at home. I put the salad in a pie plate with the cream mixture and pecans on the top, made it just before the party and set it in the freezer to firm up quickly. It was ready to go in about 1/2 hour.

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Susan G


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Reviewed: Jul. 15, 2006

I use cherries instead of blueberries~ love it

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Crystal


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Reviewed: Feb. 16, 2006

I have made this salad twice and it has been wiped out both times. I use sugar free jello without any problem. I have also used Blackberries and raspberry jello working well too. I also added a dash of banana extract to the cream cheese/sour cream with great results.

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RENEE58431


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Reviewed: Jan. 22, 2006

I thought this recipe was great! It would be easy to use other gelatin & fruit combinations too, like strawberry, etc. I didn't invert it - didn't have an appropriate dish and, like other reviewers, thought it may not invert real well anyway. But the cream cheese / sour cream topping was great. Thanks!

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KEVINJANELLE


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Reviewed: Oct. 23, 2005

I liked the other recipe on this site, "Blueberry Salad". It is a lot easier and calls for raspberry jello which is alwyas available. Don't even think about inverting this salad - the topping is delicious but too thin to expect it to hold up the weight of the Jell-o layer.

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Leigh Ann

	Cooking Level: Expert Living In: Knoxville, Tennessee, USA
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Reviewed: Sep. 6, 2005

Love this recipe! I couldn't find blackberry jello so I used black cherry. I also used fat free sugar free and it worked fine! Thanks!!!

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MMTIDWEL


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Reviewed: Mar. 27, 2005

Divine! a tasteful and elegant salad. I would have to use a better jello mold next time because I had trouble inverting it. However, even though it didn't come out in layers like it is supposed to - the taste was absolutely wonderful.

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BRIDLE


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Reviewed: Mar. 20, 2005

The BEST jello desert I've ever made!! I used black cherry jello and it tasted absolutely perfect! (I didn't make a jello mold either) When I make it next time I'm going to try using either a little more cream cheese or a little less sour cream just to make the topping a little thicker. Thanks so much for a new favorite recipe!

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8ofus


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Reviewed: Jan. 20, 2005

I made this recipe for Christmas dinner. It was a big hit. I used the previous reviewers suggestion and didn't attempt a mold. I put it in a bowl and it was attractive and delicous. I used black cherry jello.

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CHEFJULIE1

	Cooking Level: Intermediate Home Town: Boulder, Colorado, USA Living In: Chesterfield, Virginia, USA
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Reviewed: Dec. 26, 2004

This is definately a keeper! I couldn't find blackberry jello, so I used "Berry Blue". It was great!

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Jodi D

	Cooking Level: Intermediate Home Town: Longmont, Colorado, USA Living In: Kennewick, Washington, USA
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Reviewed: Dec. 24, 2003

Yummy! Instead of digging out a mold, I put it in a glass 9x13 pan with the cheescake layer on the bottom. Will make again and again!

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CORYCOOKS


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Reviewed: Dec. 12, 2003

This is Fantastic! My family usually does not like jello salad, but this was a hit. I will top with crushed pretzles in place of the nuts next time. I did not have any problems with the cream cheese layer not setting up. Easily came out of the mold.

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MRSVSTOL

	Cooking Level: Expert
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Reviewed: Dec. 9, 2003

Absolutely delicious! The first time I made this, I tried to invert the salad and it was a mess. So now I use a pretty glass bowl and put the cream cheese mixture on top with the pecans. Also, instead of measuring the liquid from the can of blueberries and pineapple to equal one cup, I just add the blueberries and pineapple straight from their cans into the prepared jello. The amount of liquid in those cans equal one cup anyway, so why measure it out? Turns out perfect everytime.

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norwich


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Reviewed: Dec. 2, 2003

The finished product was great. Everyone loved it. Problem was, I didn't understand the bottom (?) layer, so I just inverted the jello mold and spread the cream cheese layer on top! Worked for me!!

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Dale

	Cooking Level: Expert Home Town: Chicago, Illinois, USA Living In: Joliet, Illinois, USA
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Blueberry Congealed Salad

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