Blueberry Gelatin Mold

Sheila Greer 0

"Yummy blueberry gelatin mold with a cream cheese topping. The nuts are optional, and you can use any kind you like."

Ingredients 2 h 10 m {{adjustedServings}} servings 461 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 461 kcal
  • 23%
  • Fat:
  • 24.9 g
  • 38%
  • Carbs:
  • 55.2g
  • 18%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 235 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. In a medium bowl, stir 2 cups boiling water into the raspberry gelatin until dissolved. Mix in blueberries and pineapple and pour into a 2 quart mold. Let set in refrigerator until firm (about 2 hours).
  2. In a small bowl, mix together the cream cheese, sour cream, sugar and vanilla until well blended. Spread over the set gelatin and sprinkle with chopped pecans, if desired. Refrigerate until serving.
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Reviews 22

  1. 24 Ratings

Diana S.

Delicious! I made this in a Bundt pan for a 4th of July picnic, using fresh blueberries, and it went over really well. I used 2 c. of berries... also I drained the juice from the can of pineapple and added water to it to make one cup of liquid. I figured that would compensate for the liquid that would have been in the canned blueberries. Oh, also, I didn't put the cream cheese, sour cream mixture on the jello... I just served it in a dish beside the jello as a topping. That way people could use as much or as little as they wanted. I will definitely make this recipe again... really great flavor!


This was fabulous. In reading the other reviews -I would add the following: I made this in a 2 quart jello mold as the recipe called and it umolded perfectly and looked gorgeous. If I made this again, I probably would not add the cream cheese topping. Although it worked out fine and tasted great, it just wasn't necessary and would sure save a lot of calories without it. Lastly, canned blueberries are a fortune. I would find away around those next time. This recipe is a true keeper. Thank you.


Everyone liked it very much. I used frozen since canned blueberries are quite expensive. It turned out fine but next time I'll add a little more water to compensate for the lack of blueberry juice in the can. When blueberries are in season I'll just pick our own and use them.