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Blueberry Congealed Salad


Fruit & Jello based salad

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Rate this recipe 4.1/5 (18 Votes)


  • 2 small boxes of Black Cherry Jello
  • 3 1/2 cups of water
  • 1 large pkg. cream cheese
  • 1 15 oz can Blueberries
  • 1 small can of crushed pineapple
  • 1 tsp. vanilla
  • 1 9 oz container of sour cream
  • 1/2 cup chopped nuts (walnut or pecan)
  • 1/2 cup sugar


Adapted from


Step 1

Drain fruit.
Boil water and combine with fruit juice.
Make Jello with resulting liquid
Allow to cool and then stir in fruit.
Pour into a serving dish
Refrigerate until Jello sets.

Combine cream cheese, sour cream, and nuts.
Spread over top of Jello.

For orange carrot pineapple version, simply substitute either 2 boxes orange or 1 each of orange and apricot for the jello. Substitute 4 carrots peeled and shredded for the blueberries.


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