Blueberry Congealed Salad

Blueberry Congealed Salad


"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."


1 h 5 m servings 395 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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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  • Prep

  • Ready In

  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.
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  1. 39 Ratings


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!