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Frosted Fruit Gelatin Salad Recipe

Shares field editor Sherry Hulsman of Louisville, Kentucky, "I often take this fruity salad to potlucks and other gatherings. With its fluffy topping, it's always popular."
TOTAL TIME: Prep: 20 min. + chilling YIELD:9 servings


  • 1 can (15 ounces) blueberries
  • 1 can (8 ounces) unsweetened pineapple tidbits
  • 1 package (.6 ounce) sugar-free raspberry gelatin
  • 2 cups boiling water
  • 1 package (8 ounces) fat-free cream cheese, softened
  • 1/2 cup fat-free sour cream
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla extract


  • 1. Drain blueberries and pineapple, reserving juice; set fruit aside. In a bowl, dissolve gelatin in boiling water. Add enough water to reserved fruit juices to measure 1-1/4 cups; stir into gelatin. Chill until partially set. Stir in reserved fruit. Pour into an 8-in. square dish. Refrigerate until firm.
  • 2. In a bowl, combine cream cheese and sour cream. Beat in sugar and vanilla. Carefully spread over the gelatin. Refrigerate until serving. Yield: 9 servings.

Nutritional Facts

1 cup: 125 calories, 1g fat (0 saturated fat), 3mg cholesterol, 191mg sodium, 25g carbohydrate (0 sugars, 1g fiber), 6g protein. Diabetic Exchanges: 1 starch, 1 fruit.

Reviews for Frosted Fruit Gelatin Salad

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Reviewed Mar. 17, 2016

"I tried this recipe for the first time. I'd used a 3-oz. package of cherry gelatin and a 3-oz. package of BLACK CHERRY gelatin. Since I didn't have canned blueberries, I used canned pitted cherries and an 11-oz. can of mandarin oranges which I'd drained and saved the fruit for the gelatin. I used regular cream cheese (8-oz. package), one 5.3-oz. carton yogurt (plain unflavored) to mix with the sugar & vanilla extract. I allowed just the gelatin to partially set 1-1/2 hours before adding fruit and putting in the baking dish. I'd spread the cream cheese mixture over the gelatin before allowing the salad to firm! Thank you for sharing this recipe!"

Reviewed Apr. 21, 2010

"I had a jell-o dessert like this about a year ago and have been hunting for the recipe since. This tastes just like it and I love it!"

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