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Slices of blueberry jello salad on a plate with pecans and fresh blueberries.
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5 from 37 votes

Blueberry Jello Salad

Blueberry Jello Salad layers berry gelatin, blueberry pie filling, and a fluffy cream cheese topping. An easy, no-bake side or dessert that’s perfect for potlucks and holidays.
Prep Time15 minutes
Cook Time0 minutes
Refrigeration2 hours
Total Time2 hours 15 minutes
Course: Salad
Cuisine: American
Keyword: Jello Salad, Salad, Side Dish
Servings: 12
Calories: 349kcal
Author: Elise Donovan

Equipment

  • 9x13 inch pan

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.
    Mixing berry blue Jell-O in a bowl of hot water and a wooden spoon.
  • Mix in drained crushed pineapple and blueberry pie filling.
    Mixing blueberry pie filling and crushed pineapple into glass bowl of berry blue Jell-O.
  • Pour into a 9x13-inch pan and refrigerate for about 2 hours until firm.
    Blueberry Jello salad and a glass dish.
  • Beat softened cream cheese and sugar together until smooth.
    Glass mixing bowl with cool whip and cream cheese mixture.
  • Stir in Cool Whip and spread topping over set Jello.
    Spreading whipped topping on blueberry Jello salad in a glass dish.
  • Refrigerate at least half an hour before serving. Top with pecans and fresh blueberries if desired.
    Blueberry Jello salad topped with pecans.

Video

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

Calories: 349kcal | Carbohydrates: 61g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 155mg | Potassium: 156mg | Fiber: 2g | Sugar: 26g | Vitamin A: 340IU | Vitamin C: 3.5mg | Calcium: 71mg | Iron: 2mg