Creamy Blueberry Gelatin Salad Recipe
Creamy Blueberry Gelatin Salad Recipe photo by Taste of Home

Creamy Blueberry Gelatin Salad Recipe

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4.5 20 24
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Plump blueberries and a fluffy topping star in this pretty, refreshing salad. My mom's blueberry salad was served at every holiday and celebration. Now, my grandchildren look forward to sampling it at holidays. —Sharon Hoefert, Greendale, Wisconsin
TOTAL TIME: Prep: 30 min. + chilling
MAKES:12-15 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 12-15 servings


  • 2 packages (3 ounces each) grape gelatin
  • 2 cups boiling water
  • 1 can (21 ounces) blueberry pie filling
  • 1 can (20 ounces) unsweetened crushed pineapple, undrained
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup (8 ounces) sour cream
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts

Nutritional Facts

1 piece: 221 calories, 10g fat (5g saturated fat), 27mg cholesterol, 76mg sodium, 29g carbohydrate (26g sugars, 1g fiber), 4g protein


  1. In a large bowl, dissolve gelatin in boiling water. Cool for 10 minutes. Stir in pie filling and pineapple until blended. Transfer to a 13x9-in. dish. Cover and refrigerate until partially set, about 1 hour.
  2. For topping, in a small bowl, combine the cream cheese, sour cream, sugar and vanilla. Carefully spread over gelatin; sprinkle with walnuts. Cover and refrigerate until firm. Yield: 12-15 servings.
Originally published as Creamy Blueberry Gelatin Salad in Taste of Home April/May 2007, p7

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Reviewed May. 12, 2016

"I like the concept but it was just too sweet."

Reviewed May. 11, 2016

"Makes more sense to me to use "blueberry flavor Jello gelatin" rather than grape. I also use the blueberry Jello to make icing for blueberry cakes.....much better than grape for these applications."

Reviewed Nov. 1, 2015

"I have been bringing this salad to family get together's since the early 70's when this recipe first came's a winner"

Reviewed Jul. 22, 2015

"Have made this jello for years using sugar-free raspberry jello. It is always a big hit!"

Reviewed Jul. 13, 2015

"It was okay. Too sweet. I probably won't make it again."

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