Blueberry Gelatin Salad

Total Time
Prep 15 mins
Cook 0 mins

This is a delicious salad or dessert that requires little effort but looks and tastes heavenly. I used raspberry gelatin in place of cherry because it's what I had. I also threw in some raspberries with the blueberries. Don't make your cream cheese mixture too soon or you'll sample a little too much before the jello is ready...cooks beware! I used frozen fruit, but I'd love to try it when fresh fruit is in season. I found the recipe in Taste of Home Parties, Potlucks, and Barbecues from Mildred Livingston in Phoenix, Arizona. Cook time excludes chilling time.

Ingredients Nutrition


  1. In a large bowl, dissolve gelatin in boiling water.
  2. Stir in blueberries and pour into an 11x7x2" dish. Chill until set.
  3. In a large mixing bowl, beat cream cheese and sugar until smooth.
  4. Add vanilla and sour cream and mix well.
  5. Spread over the gelatin layer after gelatin is set.
  6. Sprinkle with the pecans.
  7. Chill for several hours or overnight.


Most Helpful

This is similar to a recipe my grandmother made in the 70's. We would look forward to it at the family holiday dinners. The only difference I see from mine is the flavor of Jell-O used. She used apricot and I now use strawberry. It is an excellent recipe!!

ChickityChik June 27, 2015

What a great gelatin salad. This recipe certainly deserves more than 5 stars. For this recipe, I used fresh blueberries rather than canned bluberries, and before I added the berries to the gelatin, I placed the heated/dissolved gelatin in the fridge to cool (for exactly 30 minutes). After 2-1/2 hours, I checked the gelatin to see if it was firm enough to top w/the cream cheese-sour cream mixture, and it was. Thank you Amy for posting this delicious gelatin salad. It's definitley a keeper!

Domestic Goddess July 17, 2009

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