Blueberry Jello Salad

5 from 29 votes

This Blueberry Jello Salad recipe is a fun variation from the original Jello salad. It's the perfect side for picnics, parties, and barbecues.

Prep Time15

Cook Time0

Refrigeration2

Total Time2 15

Course: Salad

Cuisine: American

Keyword: Jello Salad, Salad, Side Dish

Servings:

Calories: 349kcal

Author: Elise Donovan

In a large bowl combine Jello and boiling water. Stir until dissolved. Mix in pineapple and pie filling. Pour into a 9x13-inch pan and refrigerate for about 2 hours until firm.
Topping: Mix cream cheese and sugar together well. Stir in Cool Whip.
Spread topping over set Jello. Refrigerate at least half an hour before serving. Top with fresh blueberries if desired.

You can substitute the blueberries with other fruits like bananas, strawberries or raspberries.

If you don't want a top layer or you have someone in the family with lactose intolerance, you can just serve it plain without the topping and it will still be great.

We have had people ask us if they can use different flavors of Jello besides blackberry. Of course! Try blueberry, raspberry, strawberry, lemon or whatever you like or have on hand. Any flavor will taste great, but you might not get the color you're looking for. We like using blackberry because it gives the Jello a nice, deep, true blueberry color.

We have also been asked about using fresh blueberries instead of canned pie filling. You can use fresh, you just won't have as full of a flavor. You can also use other kinds of pie fillings, but by that point you may not have "blueberry" Jello salad anymore.