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


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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


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