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."


2 h 10 m servings 461 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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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  1. 25 Ratings


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 pineappl...

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 thi...

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 jui...