Blueberry Congealed Salad

Blueberry Congealed Salad Recipe

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Jim Hatfield


We had this for Christmas dinner one year and everyone seemed to enjoy it really well. Hardest part was getting it out of the mold!


★★★★★ 1 vote

20 Min
No-Cook or Other


  • 6 oz
    blackberry gelatin (or can use black cherry)
  • 2 c
    water, boiling
  • 15 oz
  • 8 oz
    crushed pineapple drained, with juice reserved
  • 8 oz
    cream cheese, room temperature
  • 1/2 c
  • 1 c
    sour cream
  • 1/2 tsp
    vanilla extract
  • 1/2 c
    chopped pecans

How to Make Blueberry Congealed Salad


  1. In a large bowl, dissolve the gelatin in boiling water.
  2. Drain the liquid from the blueberry and pineapple cans into a measuring cup and add enough water to make 1 cup of liquid.
  3. Stir the juice mixture, blueberries and crushed pineapple into the gelatin and pour into a 2 quart mold. Refrigerate until firm.
  4. Mix together softened cream cheese, sugar, sour cream and vanilla and spread over the congealed gelatin mixture.
  5. Sprinkle cream cheese layer with chopped pecans. Chill for approximately 30 more minutes, invert and serve.

Printable Recipe Card

About Blueberry Congealed Salad

Course/Dish: Gelatin Salads
Main Ingredient: Fruit
Regional Style: American

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