Layered Blueberry Jello Salad

I have to tell you, this blueberry jello salad has been my go-to potluck dish for years, and it never fails to disappear within minutes! The combination of blueberry pie filling and that creamy topping creates the perfect balance of fruity sweetness and rich texture. Trust me, once you try this easy recipe, you’ll be making it for every gathering!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 15-20 g
• Fat: 85-100 g
• Carbohydrates: 350-380 g

Ingredients

For the gelatin base:

• 1 3/4 cups boiling water
• 6 oz black cherry gelatin mix
• 16 oz crushed pineapple (undrained)
• 21 oz blueberry pie filling

For the topping:

• 8 oz cream cheese (softened)
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 16 oz whipped topping (thawed)

For the garnish:

• 3/4 cup pecans (finely chopped)
• 1/2 cup fresh blueberries

Step 1: Dissolve Gelatin and Build the Base Layer

• 1 3/4 cups boiling water
• 6 oz black cherry gelatin mix
• 16 oz crushed pineapple
• 21 oz blueberry pie filling

Pour the boiling water into a medium bowl and add the black cherry gelatin mix, stirring constantly for about 2 minutes until completely dissolved with no granules remaining.

Stir in the undrained crushed pineapple and the blueberry pie filling, mixing until evenly combined.

Pour this mixture into a 9x13 inch baking dish or similar size and refrigerate for about 2 hours until the gelatin is set but still slightly jiggly to the touch—this gives the topping layer something to adhere to rather than sinking through.

Step 2: Prepare the Creamy Topping

• 8 oz cream cheese
• 1/4 cup granulated sugar
• 16 oz whipped topping

While the gelatin base is chilling, combine the softened cream cheese and granulated sugar in a medium bowl, beating together with an electric mixer or vigorously by hand until smooth and well blended.

I find that room-temperature cream cheese mixes much more smoothly than cold cream cheese, so if yours is stiff, let it sit out for 10-15 minutes first.

Gently fold in the thawed whipped topping using a spatula, being careful not to deflate the whipped topping—use a folding motion rather than stirring to maintain the airy texture.

Step 3: Assemble and Chill

• creamy topping mixture from Step 2
• 3/4 cup pecans
• 1/2 cup fresh blueberries

Once the gelatin base is set, spread the creamy topping mixture from Step 2 evenly over the top, using an offset spatula or the back of a spoon to create an even layer.

Sprinkle the finely chopped pecans and fresh blueberries across the top for both flavor and visual appeal.

I like to add the pecans and blueberries just before serving for maximum freshness, but you can do this step up to 1 hour ahead.

Refrigerate for at least 30 minutes before serving to allow the flavors to meld and the topping to set slightly.

Layered Blueberry Jello Salad

Delicious Layered Blueberry Jello Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 50 minutes mins

Cook Time 1 hour hr 45 minutes mins

Total Time 2 hours hrs 35 minutes mins

Servings: 12 servings

Calories: 2350

Ingredients Method

Ingredients

  

For the gelatin base:

• 1 3/4 cups boiling water
• 6 oz black cherry gelatin mix
• 16 oz crushed pineapple (undrained)
• 21 oz blueberry pie filling

For the topping:

• 8 oz cream cheese (softened)
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 16 oz whipped topping (thawed)

For the garnish:

• 3/4 cup pecans (finely chopped)
• 1/2 cup fresh blueberries

Method

 

1. Pour the boiling water into a medium bowl and add the black cherry gelatin mix, stirring constantly for about 2 minutes until completely dissolved with no granules remaining. Stir in the undrained crushed pineapple and the blueberry pie filling, mixing until evenly combined. Pour this mixture into a 9x13 inch baking dish or similar size and refrigerate for about 2 hours until the gelatin is set but still slightly jiggly to the touch—this gives the topping layer something to adhere to rather than sinking through.
2. While the gelatin base is chilling, combine the softened cream cheese and granulated sugar in a medium bowl, beating together with an electric mixer or vigorously by hand until smooth and well blended. I find that room-temperature cream cheese mixes much more smoothly than cold cream cheese, so if yours is stiff, let it sit out for 10-15 minutes first. Gently fold in the thawed whipped topping using a spatula, being careful not to deflate the whipped topping—use a folding motion rather than stirring to maintain the airy texture.
3. Once the gelatin base is set, spread the creamy topping mixture from Step 2 evenly over the top, using an offset spatula or the back of a spoon to create an even layer. Sprinkle the finely chopped pecans and fresh blueberries across the top for both flavor and visual appeal. I like to add the pecans and blueberries just before serving for maximum freshness, but you can do this step up to 1 hour ahead. Refrigerate for at least 30 minutes before serving to allow the flavors to meld and the topping to set slightly.