Blueberry Jello Salad

This Blueberry Jello Salad is a nostalgic, fruity, and creamy delight perfect for any gathering or holiday feast.

Prep Time 20

Cook Time 5

Total Time 2 5

Course Dessert, Side Dish

Cuisine American

Servings 6 servings

In a medium saucepan, bring 3 cups of water to a boil. Once boiling, add in the three boxes of grape Jello. Stir well until fully dissolved, about 2-3 minutes.
Remove the saucepan from heat and allow it to cool slightly. Stir in the drained crushed pineapple and blueberry pie filling until well combined.
Pour the Jello mixture into a large mixing bowl and place it in the refrigerator. Let it chill for about 1-2 hours, or until it starts to thicken but is not fully set.
While the Jello is chilling, in a separate bowl, beat the softened cream cheese until smooth. Add in the sour cream, white sugar, and vanilla extract. Mix until everything is well combined and creamy.
Once the Jello is thickened, gently fold the cream cheese mixture into the Jello. Use a spatula to combine carefully, ensuring you maintain the light and airy texture.
Transfer the combined mixture into a 9x13 inch baking dish or your preferred serving dish. Spread it evenly and smooth the top with a spatula. Cover with plastic wrap or a lid and refrigerate for at least 4 hours or overnight to set completely.

For a vegan version, substitute cream cheese and sour cream with plant-based alternatives like coconut cream or cashew cream.
Experiment with different Jello flavors such as raspberry or strawberry for a unique twist.
Store leftovers in an airtight container in the refrigerator for up to 5 days; freezing is not recommended.
Be careful not to overmix the cream cheese mixture to maintain a light texture.
Allow sufficient chilling time for best texture and flavor melding.

Keyword Easy, Fruit Salad, No Bake, Potluck, Summer