READY IN 1 hr

Blueberry Salad

Read Reviews (80)

"This is a dessert 'salad' with raspberry Jell-O and crushed pineapple. You can also change it around to your specified taste." — RAC70

Directions

Combine hot water and gelatin; stir until dissolved. Stir in pineapple and blueberry pie filling. Pour into a 9x13 inch dish and chill in refrigerator until firm.
Cream together cream cheese and sugar. Beat in sour cream and vanilla. Spread over firm gelatin. Chill until serving.

Kitchen-Friendly View

PREP 10 mins
READY IN 1 hr

Reviews More Reviews

Most Helpful Positive Review

Feb 11, 2011

HELPFUL TIPS TO MAKE 5*: This is how I made this into a prize winning dessert on our military base! You can easily make 2 pies w/graham cracker crusts w/this recipe. The times I make two pies, I put the unused jello in a individual sized teddybear pan, so my toddlers can have a snack later w/o the fattening cream cheese mixture. They love it!! Anyway, I filled w/enough cream cheese topping to cover the bottom & sides of the pre-made crust. ...waited about 5-10 min. for the jello to cool from boiling (necessary), and then placed it on top until it reached the rim of the crust. Be sure you're still able to carry it to the fridge w/o the blueberry mixture spilling over ...making the crust look not as presentable (speaking from experience). lol The next morning, the texture was so nice, and there was a beautiful layer of cream cheese on the bottom. Plenty of extra that I put in a Tupperware for those piggy's in my family to add more on top if they wanted. I am always thrilled to show off this recipe, so thanks for the user who published it! People always say it's the best!!

—Chef Joy

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Most Helpful Critical Review

Dec 24, 2009

I did a graham cracker crust. Garnished with fresh blueberries. This received a lot of compliments but it didn't knock my socks off. Glad I tried it, but to me, it's not a keeper.

—Amanda P.

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97 Ratings

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Dec 05, 2005

My husband fell in love with this on Thanksgiving day. The only thing I did different was to use the drained pineapple juice plus enough water to equal two cups before boiling. I have had to make it twice since then. Will definitely become a family favorite. Thanks Robin.

—CCARR48

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Feb 05, 2004

This recipe is absolutely delicious and easy to make! It tastes like a blueberry cheesecake and has a surprise tang from the pineapple. Next time I make it, I’ll pour the fruit and gelatin mix into a couple of pre-baked graham cracker pie crusts. I definitely recommend reserving some of the blueberries to use for decorating the top of the dessert.

—KMICHAELA

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Sep 14, 2005

I have this recipe in my collection. Mine calls for grape gelatin and a can of pineapple or pears crushed. I prefer pears. The recipe also includes 1/2 cup of chopped nuts added to the topping. Delicous!

—allyson

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Apr 04, 2005

I,like others, put this on a graham cracker crust, but I also put the cream cheese on first with the blueberry on top. I didn't the first time I made it and the liquid blueberry mixture soaked into the crust. If you don't like how that looks you can always just spread a small layer of whipped topping over the whole thing.

—ARWILSON

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May 27, 2009

I was searching for a dessert recipe that was gluten free, as I can not have it. By using a graham cracker crust the recipe is no longer gluten free.

—Tracey

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May 30, 2005

I recommend making the jello portion the night before serving so it has plenty of time to set.

—GINAH1

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Nutrition

Calories
248 kcal
12%

Carbohydrates
41.3 g
13%

Cholesterol
23 mg
8%

Fat
8.5 g
13%

Fiber
1.3 g
5%

Protein
2.8 g
6%

Sodium
87 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Blueberry Salad

Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories: 248
Calories from Fat: 76

% Daily Value *
Total Fat 8.5g 13 %
Saturated Fat 5.3g 26 %
Cholesterol 23mg 8 %
Sodium 87mg 3 %
Potassium 132mg 4 %
Total Carbohydrates 41.3g 13 %
Dietary Fiber 1.3g 5 %
Protein 2.8g 6 %
** Sugars 26.9g
Vitamin A 6 %
Vitamin C 7 %
Calcium 6 %
Iron 6 %
** Thiamin < 1 %
Niacin 4 %
Vitamin B6 3 %
Magnesium 4 %
Folate 3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.