Blueberries and pineapples layered in grape jello is an old fashioned potluck dessert that brings something unique to the table. The best part of these types of cloud salads and sweetheart desserts, is that they are not your traditional cake or cupcakes and compliment other fun fluff salads like ambrosia salad and watergate salad quite well on a picnic table.
If you are looking for a simple yet unique dessert salad, look no further. The decadent and beautiful blueberry filling mixed with the jello and crushed pineapple, is a simple sweet, yet filling, dessert salad that makes holidays feel so special. Growing up, my grandmother was the queen on jello salad – I don’t really know why they fell out of favor so much in the modern world, but they are still as striking and delicious now as they were when I was a kid.
One thing you do have to remember when you are making a jello salad, and this is irregardless of what fruits or fillings you use, is that jello salads like this blueberry one, need time to solidify the gelatin. That means its not a make and walk out the door – you have to prep the layers and put in the fridge and because it is jello and has a cream cheese topping, it should also be served cold versus left out for long periods in the heat (as most desserts really are).
In my own blueberry jello salad, I used Grape jello, but if grape isn’t your thing, try it with raspberry jello. Similarly, this recipe can easily be altered out of blueberries to use strawberry filling and strawberry jello, etc. Just follow the same instructions and alter the flavors – its a forgiving recipe.
Blueberry Grape Jello Salad
Full measurements for this recipe are below the tips in an easy to print recipe card.
- grape jello
- boiling water
- crushed pineapple
- blueberry pie filling
- cream cheese, softened
- sour cream
- white sugar
Alternative Toppings: Use Cream Cheese Frosting recipe OR if you want something simple, just add on Cool Whip Topping
Often Asked Blueberry Jello Salad Questions
- As noted above, you can change your jello flavors and pie fillings to be any combo you want – they have all kinds of jello options like raspberry, blueberry, strawberry – its endless
- Pie fillings have a bold sugary flavor, as well as a thickness, that you want this dessert salad to have. You can add 1/2 cup of fresh blueberries TO the mixture if you want, but do not replace with only fresh fruit or the salad will be missing the right texture and flavors. Fresh blueberries do not have the same consistency or flavor as pie filling.
- I have been asked before about a crust, you can definitely add a layered crust on the bottom with a graham cracker recipe or crushed pretzel mixes.
- You need to give this dessert plenty of time to set and the jello portion should have at least 2 hours, but does really well if you want to prep the night before.
How to make Blueberry Dessert Salad
Mix together jello and boiling water until completely dissolved, about 3 minutes.
Stir in pineapple and pie filling and mix well.
Pour into a 13 x 9 pan.
Refrigerate for a minimum of 2 hours.
Cream Cheese Topping for Blueberry Salad
Add cream cheese, sour cream, sugar and vanilla in a bowl and beat well until smooth.
Spread frosting on top of blueberry layer.
Cover and refrigerate a MINIMUM of 1 hour or until ready to serve.
Serving Blueberry Jello Salad
Cut into 24 pieces and serve cold.
You can also top with whipped topping or if you want some crunch and color, add crushed pretzels, pecans, or walnuts.
- 3 small packages, 3 oz each, grape jello
- 3 cups boiling water
- 1 can, 20 oz, crushed pineapple
- 1 can, 21 oz, blueberry pie filling
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1/2 cup white sugar
- 1 teaspoon vanilla
- Mix together jello and boiling water until completely dissolved, about 3 minutes.
- Stir in un-drained crushed pineapple, can of blueberry pie filling and mix all ingredients really well.
- Pour blueberry jello mixture into a 9 x 13 pan.
- Refrigerate jello mixture for a minimum of 2 hours so salad can solidify properly - may need up to 3 hours.
- Combine cream cheese, sour cream, sugar and vanilla in a bowl and beat well until smooth, which makes a cream cheese frosting.
- Spread cream cheese frosting on top of blueberry layer.
- Cover dish and refrigerate for at least 1 hour or until ready to serve.
- Cut Blueberry Salad into 24 pieces and serve cold.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 154Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 15mgSodium: 84mgCarbohydrates: 20gFiber: 0gSugar: 11gProtein: 2g
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.