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A cool, crowd-pleasing “salad” that tastes like dessert. Our Blueberry Jello Salad layers juicy blueberry filling with a bright blue gelatin base and a fluffy cream-cheese topping. It’s picnic-perfect, potluck-proof, and always the first dish to disappear.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“This has to be the best Jello salad EVER! Perfect summer potluck recipe. I love this!” – Christine
“Awesome! Jello and blueberries 🫐 topped with a thick, rich, tasty fluffy creamy sweet treat. Our family’s favorites.” – Elizabeth
“I tried this recipe and was amazed at the wonderful flavor. Thinking this is more along the lines of a dessert, I first layered the pan with a graham cracker crust, the proceeded with the recipe. Instant hit. Thank you.” – Sarah
Why I Love This Recipe
I grew up on classic Jello salads, and this blueberry version is the one I bring to picnics, parties, barbecues, and even holiday dinners like Thanksgiving, Christmas, and Easter. The gelatin layer has a deeper, fruitier flavor thanks to crushed pineapple and blueberry pie filling, and the pillowy cream-cheese topping makes every bite taste a little like cheesecake. If you prefer a smoother texture, you can omit the pineapple—still delicious!
What to serve with it: It pairs beautifully with homemade grilled burgers, BBQ pulled pork, smoked baby back ribs, honey baked ham, or a turkey breast dinner. Add some sides like Candied Carrots, Oven Roasted Asparagus, or Scalloped Potatoes and you have a full meal.
🩷 Elise
Ingredients You’ll Need
- Berry blue or blackberry-style gelatin – Berry blue gives that bright color; blackberry/black cherry/grape gelatin adds “blueberry-adjacent” flavor and a deeper hue.
- Crushed pineapple (drained) – Folds into the gelatin for extra fruitiness and a soft, juicy texture.
- Blueberry pie filling – The key blueberry flavor; look in the baking aisle for canned pie filling.
- Cream cheese (softened) – For a smooth, tangy, cheesecake-style topping.
- Sugar – Lightly sweetens and stabilizes the creamy layer.
- Whipped topping (Cool Whip) – Makes the topping fluffy and easy to spread.
- Fresh blueberries (optional) – A simple garnish that signals the flavor.
- Chopped pecans (optional) – Adds crunch and a toasty, nutty finish.
Ingredient Additions and Substitutions
- Gelatin flavors: Can’t find blackberry? Use black cherry or grape; or stick with berry blue for color—the blueberry pie filling carries the flavor.
- No-pineapple option: Skip it for a smoother set; replace with 1 cup cold water if the mixture seems too thick.
- Crust twist: For dessert vibes, press a quick graham cracker crust (or pecan-shortbread crust) into the pan and chill before adding the gelatin.
- From-scratch whipped cream: Swap Cool Whip with ~3 cups lightly sweetened whipped cream (fold gently for a stable topping).
- Nut-free: Omit pecans; try granola crumbs or crushed vanilla wafers for texture.
- Dairy-free topping: Use plant-based cream cheese and whipped topping.
How to Make Blueberry Jello Salad
- Whisk gelatin into boiling water in a large bowl until fully dissolved.
- Stir in drained crushed pineapple and blueberry pie filling until evenly combined.
- Pour into a 9×13-inch dish; refrigerate about 2 hours until firm.
- Beat softened cream cheese with sugar until smooth; gently fold in whipped topping.
- Spread the creamy topping over the set gelatin in an even layer.
- Chill 30–60 minutes to set the top; finish with fresh blueberries and pecans, if using.
Recipe Tips
- Smooth topping: Room-temperature cream cheese = no lumps. If needed, beat in 1–2 Tbsp milk to loosen before folding in whipped topping.
- Faster set (carefully): A 15-minute freezer stint can jump-start the gelatin—but don’t let it freeze or it will turn icy and grainy.
- Clean slices: Dip a sharp knife in hot water, wipe dry, then cut for tidy squares.
- Pan size: A 9×13 gives classic bars; use a trifle bowl for a showy layered dessert.
- Color check: If using blackberry/black cherry/grape gelatin, expect a deeper purple-blue hue (very “blueberry”).
Frequently Asked Questions
It’s a retro potluck term for fruit-and-gelatin dishes, more dessert than salad, but the name stuck!
Yes. Omit the pineapple for a smoother texture; if the mixture feels too thick, add up to 1 cup cold water after the gelatin dissolves.
You can, but the flavor will be lighter and less jammy. For deeper blueberry flavor, keep the pie filling and use fresh berries as a garnish.
No, freezing breaks the gel structure and ruins the texture.
You can put it in the freezer for about 15 minutes to speed along the setting process but don’t leave it in for too long or it will freeze. If your jello freezes, it will be ruined.
Yes, use dairy-free cream cheese and whipped topping, and skip the optional pecans if there’s a nut allergy.
Yes, this recipe is gluten-free. Just be sure to use gelatin that’s labeled gluten-free, a blueberry pie filling thickened with cornstarch (no wheat), cream cheese, sugar, whipped topping, crushed pineapple, fresh blueberries, and pecans.
Make Ahead and Storage
- Make ahead: Assemble up to 24 hours in advance; keep covered in the fridge.
- Leftovers: Cover tightly and refrigerate up to 3 days. The topping can begin to weep after day 3.
- Transporting: Chill well first; keep cold with an ice pack for picnics.
More Recipes with Jello
This Blueberry Jello Salad is simple, nostalgic, and crowd-pleasing. It’s perfect for potlucks, holidays, and weeknight “just because” desserts. If you make it, I’d love to hear how it went! Leave a rating and your favorite swaps or serving ideas in the comments. 💙🫐
Blueberry Jello Salad
Video
Ingredients
- 2 cups water, boiling
- 6 ounces berry blue Jello
- 16 ounces crushed pineapple, drained
- 1 can blueberry pie filling
Topping
- 8 ounces cream cheese, softened
- 2 Tablespoons sugar
- 16 ounces Cool Whip, softened
- 1/2 cup chopped pecans
- fresh blueberries, optional
Instructions
- In a large bowl combine Jello and boiling water. Stir until dissolved.
- Mix in drained crushed pineapple and blueberry pie filling.
- Pour into a 9×13-inch pan and refrigerate for about 2 hours until firm.
- Beat softened cream cheese and sugar together until smooth.
- Stir in Cool Whip and spread topping over set Jello.
- Refrigerate at least half an hour before serving. Top with pecans and fresh blueberries if desired.
Equipment
- 9×13 inch pan
Notes
- Flavor swap: If blackberry gelatin is hard to find, berry blue works great for color; the pie filling supplies blueberry flavor.
- No-pineapple: Omit for a smoother set; add up to 1 cup cold water if needed for consistency.
- Crust option: Press a graham cracker crust into the pan first for a dessert-style version.
- Storage: Refrigerate, covered, 2–3 days; do not freeze.
- Clean cuts: Warm the knife in hot water, wipe dry, then cut.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I’ve never tried a blueberry jello until now! So delicious and the texture came out great 🙂
What a fab idea! Such a fun dessert for parties – we’re big blueberry fans!
We are blueberry lovers in my family. This hits the spot!
I’ve made this for more than 30 years, but I use sour cream instead of cool whip and then add just a couple tablespoons of sugar to the topping. The tang of the sour cream cuts the sweetness of the jello – it’s sooo good!
Lisa ~ do you still mix the cream cheese and sour cream together for the topping, then? Or just use sour cream and sugar? Would you share more details of how you made your topping?
I saw a similar recipe that used 8 oz of cream cheese, 1 cup sour cream, and a half cup of powdered sugar for the topping
Perhaps that’s what I should’ve added because I think this salad was just… “ok”! It wasn’t “wow” or “I’ve got to make this again”. I make a marshmallow pineapple salad with a block of cream cheese, 1/4 cup of sugar and about 3/4 of a 16 oz tub of Cool Whip. First, I take a bag of miniature marshmallows and pour into a bowl then pour a 20 oz can of crushed pineapple in heavy syrup over the top of the marshmallows. Spread out the pineapple with juice over the top of the marshmallows and let set for a couple hours or so, stir and then let sit for just a few minutes more. I stir together the cream cheese, sugar and Cool whip until combined good… I don’t like to stir it too much because it won’t be as fluffy. Then, I mix all the ingredients together, cover and put into the refrigerator. This is a much better salad than the one here. I also make a strawberry pretzel salad with the cream cheese, Cool Whip, etc. and it is delicious as well. These two salads have been a holiday tradition for years in our family. I just feel as if this blueberry salad was missing something. I couldn’t find a blackberry jello so I used a blueberry one and the blue color… well, it just didn’t do anything for me. I’ve heard that most people eat with their eyes first so maybe that was it… I’m not sure. I was looking for a new salad(s) to add to the favorites list and this just wasn’t one.
I have NOT made this yet. Sounds delicious. Pie filling comes in various size?? The recipe ingredients notes just a can?? What size please.
Thanks
We used a 21 oz can!
This was soooo good! It would make an unbeliveable pretzel salad too!
Bonjour, comment pour la quantité pour l’eau , c juste écrit eau c. Bouillante, merci de me répondre.
Bonjour, Nancy! “c” est une tasse ou 8 onces. J’espère que cela t’aides!
Can we freeze this recipe?
We have never tried freezing it before so we can’t say for sure. Typically Jell-O doesn’t do well if frozen but if you try it out, let us know how it turns out!
Frozen berries is great I omit the sugar and the cream cheese. I put one layer of sourcream and do a second of berries and top it with whip cream it is heaven. Either I’m called to bring this dessert, Or I’m asked to write it out. I cut the jello in half for two layers keeping one liwuody until first layer set. It is the talk of the party!.
So glad you liked this recipe. Thanks for sharing how you adjusted the recipe to make it a success for your party!
What size can of blueberry pie filling do you use? Is it the 20-21 oz or smaller?
the 21 oz. size is the size we used. Hope this helps!
I prefer to use frozen blueberries. Can you give me the adjustment in the recipe to accommodate it please? Thank you.
I haven’t tried using frozen blueberries, so I don’t have a recipe to accommodate it. Sorry! Let us know how it turns out if you try it!
Anyone ever use a graham cracker crust? Wonerding if this would be good…
It would probably taste great!
This has to be the best Jello salad EVER! Perfect summer potluck recipe. I love this!
Thanks so much! I love the pineapple in it. 🙂
Has anyone ever used powered sugar instead of regular sugar with cream cheese?
Wow! This looks good enough to dump onto a yellow or white or an Angelfood Cake too!! you Pretty Ladies are always coming up with more recipes I can’t seem to live without! Thanks!
can you use frsh blueberry instead of can
Yes, you can. The texture will be a little different because the blueberries won’t be cooked and in the blueberry glaze. The bottom layer will just be Jell-O with added fruit. With the fresh blueberries and topping, it will be delicious!
This is very good using Raspberry Jello and Raspberry pie filling too!
Thanks for your comment! We love to hear new ideas and tips!
I use berry blue hello. In topping use cream cheese, sour cream, sugar, and vanilla.
Can you please give measurements for the topping? Thanks!
I couldn’t find blackberry Jell-o in any of our local stores. I’m planning on trying this using either raspberry or grape….any thoughts on this?
I’m sure it would be just fine. Let us know how it turns out!
I used the grape Jell-O instead of the blackberry. It was delicious!
Thank you for sharing your idea. I’ll have to try the grape Jell-O next time I make it!
I have a friend that uses grape very good,
I use the grape jello. Never tried it with blackberry.
Has anyone tried it without the pineapple?
This sounds very good but can I leave out the pineapple.
You can leave out the pineapple but the texture will be different when serving. Hope this helps!
I made it for thanks giving and let the pineapple out (not a fan) came out perfectly delicious.
Blueberry jello is all I use.
Where do you find the black berry Jell-O I’ve searched all over town in Sacramento for it can’t find it nowhere went to Walmart Safeway save Mart the nugget where can I go find it thank you
Grocery outlet stores
I have a similar recipe and I use Berry Blue Jell-O, it works well. I can’t find black berry anymore around here.
I have used raspberry jello
I have had this recipe for years and it uses grape jello. It’s yummy!
Anyone have a suggestion of how to make this with fresh berries rather than pie filling?
I use a can of blueberries in the syrup, instead of the pie filling. My topping is with sour cream and cream cheese in stead of cool whip.
Hi Patti,
I am interested in your SOUR CREAM with cream cheese. Would you, please, send me your recipe. The checkout clerk at Walmart verbally gave me the recipe: Cherry Jello, Crushed Pineapple, Cherry Pie Filling. After that sets, spread it with Cream Cheese and Sour Cream.
cream the sour cream, cream cheese, sugar and vanilla…spread on top…you can also add walnuts to the jello….very good….1 c sour cream – 1 8 oz. cream cheese -1/2 cup sugar – 1 tsp. vanilla….after jello has set, cream all this together and spread on the top….refrigerate….I used blueberry jello, about 1/2 c pineapple, 1 can blueberry filling..make sure you drain pineapple…oh!!! beat the sugar and cream cheese first, then add vanilla and sour cream…yikes…lol..Merry Christmas
2 cups of blueberries or 1 bag of frozen blueberries.
1 cup of water
1 cup suga1/2 tsp. Lemon juice ( can be omitted if desired)
In medium sauce pan bring to a boil, turn down to simmer for 5 minutes stirring enough to make sure all berries are evenly in the water. Turn off and remove from heat. Cool for about 5 minutes and pour berries into a strainer with a bowl underneath. Return liquid to stove . Add sugar to blueberry liquid and bring to a boil, turn down to low heat (almost a simmer but a little more heat is needed to thicken this) keep this at even heat until you see it begin to thicken, add corn starch liquid and simmer until thickened to pie filling consistency. Remove from heat and cool slightly before adding lemon juice. Add this back to your blueberries and you have fresh homemade pie filling and continue with your recipe.
I’m sure you could make it without the pie filling. I used the pie filling and add a ton of fresh berries. It’s delicious! My mom always made it with just fresh berries! Good luck
Thanks for the recipe. My mom always made different jello salads and I’ve always loved them, but they’ve all been green, red or orange. Can’t wait to have purple!
Love this jello salad, we make it and my kids think they get dessert first!! Awesome mom trick!
please help me I want to make a blueberry congealed salad; but can’t find a can of blueberries in light syrup. What can I substitute for this
You can use fresh blueberries, it just won’t have a strong of a flavor. Hope this helps!