Blueberry Congealed Salad

Blueberry Congealed Salad

35

"The combination of a sweet, fruity gelatin layer and a pecan-crusted cheesecake-like layer makes for an unforgettable molded salad. You can use black cherry gelatin rather than blackberry, if you wish."

Ingredients

1 h 5 m servings 395 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 395 kcal
  • 20%
  • Fat:
  • 20.9 g
  • 32%
  • Carbs:
  • 49.6g
  • 16%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 148 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  1. In a large bowl, dissolve the gelatin in boiling water. Drain the liquid from the blueberry and pineapple cans into a measuring cup and add enough water to make 1 cup of liquid. Stir the juice mixture, blueberries and crushed pineapple into the gelatin and pour into a 2 quart mold. Refrigerate until firm.
  2. Mix together softened cream cheese, sugar, sour cream and vanilla and spread over the congealed gelatin mixture. Sprinkle cream cheese layer with chopped pecans. Chill for approximately 30 more minutes, invert and serve.

Reviews

35
  1. 39 Ratings

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Most helpful

Absolutely delicious! The first time I made this, I tried to invert the salad and it was a mess. So now I use a pretty glass bowl and put the cream cheese mixture on top with the pecans. Also...

Most helpful critical

I liked the other recipe on this site, "Blueberry Salad". It is a lot easier and calls for raspberry jello which is alwyas available. Don't even think about inverting this salad - the topping ...

Absolutely delicious! The first time I made this, I tried to invert the salad and it was a mess. So now I use a pretty glass bowl and put the cream cheese mixture on top with the pecans. Also...

I liked the other recipe on this site, "Blueberry Salad". It is a lot easier and calls for raspberry jello which is alwyas available. Don't even think about inverting this salad - the topping ...

Yummy! Instead of digging out a mold, I put it in a glass 9x13 pan with the cheescake layer on the bottom. Will make again and again!

I made this for years, but had difficulty finding blackberry jello---the only company that makes that flavor (I haven't liked any substitute flavors-like black cherry) can be contacted at 1-800-...

Delicious. I "lightened" this recipe up a bit by using sugar free jello, reduced fat cream cheese, fat free sour cream and I reduced the sugar to 1/4 cup. It turned out excellent.

This is Fantastic! My family usually does not like jello salad, but this was a hit. I will top with crushed pretzles in place of the nuts next time. I did not have any problems with the cream c...

The finished product was great. Everyone loved it. Problem was, I didn't understand the bottom (?) layer, so I just inverted the jello mold and spread the cream cheese layer on top! Worked for...

Loved this! I couldn't find blackberry jello, son I subbed in Berry Blue, which was great!

I made this recipe for Thanksgiving. I used black cherry jello instead of blackberry flavor. It was a real hit - practically all disappeared at a table where we had much too much food and too f...