Blueberry jello salad is a layered dessert where blueberry pie filling is blended with jello and pineapple, then topped with sweet cream cheese. Perfect for summer potlucks!
Old-Fashioned Blueberry Salad
Blueberries are the second most popular fruit in the US, which isn’t a surprise to me. I always have a bag of frozen blueberries in my freezer, and I’ll often pick up a pint of fresh at the store.
Stacey and I were going through an old church cookbook recently and I saw this blueberry salad and knew that I had to try it since it had so many of my favorite ingredients: blueberries, pineapple, and cream cheese.
Granny’s in the Kitchen is always on the lookout for great fruit salads and fluff salad recipes. They were such a staple in my mom’s and grandmother’s times. I’m always amazed at the variety of flavors and how fun they are to make and serve! And so many people also have their own memories of these types of recipes.
And that’s why we are here! We love finding the recipes you loved growing up and sharing in-depth instructions on how you can recreate them yourself.
What Does Blueberry Salad Taste Like?
This recipe reminds me of cheesecake with blueberry topping — except the twist here is that blueberries are the star, and the cheesecake is the topping. Stacey said it reminded her of yogurt that has the fruit on the bottom. Either way, it is a vibrantly colored and delicious dessert!
It’s cool and refreshing and if you have a crowd of blueberry lovers like I do, it’s going to be a hit!
I know it’s called a salad, but this particular recipe is dessert quality and that’s going to be the time and place to serve it. Of course, these jello salads are often served as a side dish at holiday meals. There’s no wrong way to enjoy them!
This is also a great dessert if you don’t want to use the oven. It’s made a mix it and let is set recipe. During the summer that is an advantage for me! Especially this summer…it’s SO hot and who wants to heat up the whole house to bake a cake?!
Our family loves blueberry treats and another of our favorites is blueberry cobbler. We all looked forward to the summer when Stacey’s uncle Mike would pick massive amounts of blueberries.
He would make pie filling and can many quarts to share with the family. In this recipe, I am using canned pie filling from the grocery store. I had to look for it and found it in the baking aisle.
Another great thing about this recipe is that you can go ahead and buy the ingredients and keep them on hand for your next get-together.
On a final note, while it wasn’t in the original recipe, we decided to put chopped pecans on top and that was a great addition to the taste and the look of the finished dish.
Ingredients
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Blueberry Layer
- 1 6-ounce package of raspberry Jell-O
- 1 cup hot water
- 1 can of blueberry pie filling
- 1 20-ounce can of crushed pineapple
Cream Cheese Topping
- 1 8-ounce package of cream cheese
- 8 ounces of sour cream
- ½ cup sugar
- 1 teaspoon vanilla extract
Helpful Kitchen Tools
Instructions
To Make The Blueberry Layer
- Drain the crushed pineapple thoroughly.
- Dissolve the raspberry gelatin in ONE cup of hot water.
- In a large bowl, stir together the crushed pineapple and the blueberry pie filling.
- Add the jello mixture to the pie filling mix, stir to combine, then chill in the fridge for several hours until the jello layer sets.
To Make the Cream Cheese Layer
- Allow the cream cheese come to room temperature before mixing.
- Use an electric mixer to blend the softened cream cheese, sugar, sour cream, and vanilla until it is smooth and creamy.
- Spread the cream cheese mixture on top of the chilled blueberry mixture.
- Place back in the refrigerator until everything is firm and set.
Prep Tips
- Garnish – Fresh berries and/or chopped nuts make fantastic toppings for this dish. We used chopped pecans on ours, but fresh blueberries would also be wonderful if you have them. You could even add sliced strawberries to make this a red, white, and blue dessert for America themed holidays like the 4th of July.
- Homemade Pie Filling – If you want to take advantage of blueberry season and make your own pie filling, you can find our recipe in our Blueberry Cobbler recipe.
- Jello Varieties – Our recipe called for raspberry jello, but you could instead use grape jello, blackberry jello, or black cherry jello. All would have a similar flavor and color.
- Make Ahead – Like all gelatin-based recipes, you have to plan for the setting up the gelatin mixture in the refrigerator. This means make it the night before or start early in the morning of the day you want to serve it. However, this is a plus if you like to make your desserts ahead of time, as this blueberry gelatin salad can stay in the fridge for a few days.
- Storage – Keep any leftovers covered or in an airtight container in the refrigerator for 3-5 days.
Blueberry Salad Recipe (Printable Recipe Card)
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Blueberry Jello Salad Recipe
Equipment
- Electric Mixer
- Mixing bowls
- 8 X 8 glass serving pan
Ingredients
Blueberry Layer
- 1 box Raspberry Jell-O 6oz box
- 1 cup Hot Water
- 1 can Blueberry Pie Filling
- 1 can Crushed Pineapple 20 oz can, drained
Cream Cheese Layer
- 8 oz Cream Cheese softened
- 8 oz Sour Cream
- 1/2 cup Sugar
- 1 teaspoon Vanilla Extract
Instructions
Blueberry Layer
- Drain the crushed pineapple thoroughly.
- Dissolve the raspberry gelatin in ONE cup of hot water.
- In a large bowl, stir together the drained crushed pineapple and the blueberry pie filling.
- Stir the jello mixture into the blueberry filling, then pour into your baking dish and chill in fridge until firm.
Topping
- Allow the cream cheese come to room temperature before mixing.
- Use a hand mixer to blend the softened cream cheese, sugar, sour cream, and vanilla until it is smooth and creamy.
- Spread the cream cheese mixture on top of the chilled blueberry layer.
- Garnish with chopped pecans or fresh blueberries, then chill the dessert until set.
Notes
Nutrition
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