Blueberry Molded Salad

Blueberry Molded Salad

  • Prep: 3 hr 30 min
  • Cook Time: 10 min
  • Total: 3 hr 40 min
  • Serving: 6-8

Blueberry Molded Salad is full of juicy blueberries and tangy pineapple.  A perfect treat on a hot summer's day.


  • 2, 3 ounce packages black cherry or blackberry Jello
  • 1 large can blueberries (not pie filling)
  • 1 cup boiling water
  • 1 large can crushed pineapple
  • reserved juice for blueberries and pineapple
  • Topping: 1, 8 ounce package cream cheese, softened
  • 1, 8 ounce container sour cream
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla
  • 1 cup pecans, chopped


  1. In a large bowl, dissolve Jello in boiling water. Add reserved juices. Mix well. Add the fruit and stir well. Pour into a 9 x 13 inch glass baking dish. Refrigerate 3 hours or until firm
  2. Make the topping: Mix cream cheese and sour cream with sugar and vanilla. Mix 1/2 cup of the pecans with cream cheese mixture. Spread over jello. Sprinkle with remaining pecans. Chill.

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