Blueberry Congealed Salad - Carolina Country

Blueberry Congealed Salad

3.3/5 rating (6 votes)
Blueberry Congealed Salad


  • 2 boxes (3 ounces each) grape Jello
  • 1 can blueberry pie filling
  • 2 cups boiling water
  • 1 can (20 ounces) crushed pineapple (drained)
  • ½ cup sugar
  • ½ cup sour cream
  • 1 (8-ounce) package cream cheese, softened
  • 1 teaspoon vanilla
  • Pecans, optional


  1. Dissolve Jello in water; add pineapple and blueberry pie filling. Stir until combined. Pour mixture into a medium-size bowl and place in refrigerator to congeal.

  2. Mix topping ingredients and spread over Jello mixture.

Recipe courtesy of

Annie Taylor of Ahoskie, a member of Roanoke Electric

Rate this recipe

3.3/5 rating (6 votes)

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