Blueberry Jello Salad
Classic blueberry Jello salad with cream cheese. Easy old fashioned no bake dessert that tastes just like the one Grandma used to make!
Print
Pin
Servings: 12
Calories: 207kcal
Ingredients
- 6 ounces Black Cherry Jello (or 2 3-oz. boxes)
- 2 cups boiling water
- 15 ounces canned blueberries (drain but keep the juice)
- 8 ounces crushed pineapple (drain but keep the juice)
- 8 ounces cream cheese beaten
- 1/2 cup cane sugar
- 1 cup sour cream
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped pecans
Instructions
- In a large bowl, dissolve the Jello in the boiling water, stirring with a fork 'til the Jello fully dissolves.
- Measure 1/2 cup blueberry juice and 1/2 cup pineapple juice from the fruit and add to the Jello.
- Add the blueberries and pineapple to the Jello, stirring 'til everything is combined well.
- Cover and chill in the fridge for about 4 hours, or 'til the Jello sets.
- In a large mixing bowl, cream together the beaten cream cheese, sugar, sour cream, and vanilla extract.
- Use a rubber spatula to spread this creamy mixture on top of the Jello.
- Sprinkle chopped pecans on top, and it's ready to serve!
Notes
How should I store leftover blueberry Jello salad?
Cover your blueberry salad with Jello in plastic wrap, and store it in the refrigerator for up to 3 days. You can pull it out and serve any time!
Nutrition
Calories: 207kcal | Carbohydrates: 21g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 30mg | Sodium: 75mg | Potassium: 119mg | Fiber: 2g | Sugar: 18g | Vitamin A: 404IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 0.3mg
Tried this Recipe? Tag us Today!Mention @mellockcuff or tag #fomfrecipes!