Blueberry Jello Salad
A quick jello side dish is luscious Blueberry Jello Salad with special whipped topping, perfect for 4th of July, summer potlucks, and family parties.
Servings: 12
Calories: 241kcal
Ingredients
Jello:
- 2 3oz. boxes of jello, I use one raspberry and one triple berry, but grape is lovely.
- 2 cups boiling water
- 1 can blueberry pie filling
- 1 can crushed pineapple
Topping:
- 8 oz. cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1 pint whipping cream
- Optional: fresh blueberries and raspberries for topping.
Instructions
Instructions:
- Mix Jello and boiling water together in large bowl until jello is dissolved.
- Drain ¼ cup of the pineapple juice from the can and dump, we won't need that juice.
- Stir blueberry pie filling (optional: save 2 Tablespoons to swirl on top) and crushed pineapple into the jello mixture until combined.
- Transfer to a 9x 13 inch pan and chill for 4 hours.
For topping:
- In a mixing bowl, mix the softened cream cheese, vanilla, and powdered sugar together on high speed until smooth.
- Pour in about a ½ cup of the whipping cream and mix together on medium speed until it's all combined and smooth, about 30 seconds to 1 minute. Keep adding the whipping cream ½ cup at a time and mix together so that the mixture stays smooth and creamy.
- Turn the speed to high and whip for 1-2 minutes, until the whipped cream is fluffy and no longer runny.
- Carefully spread on top of chilled Jello once it is set up completely.
- Optional! Make 4 dots of blueberry pie filling across the whipped topping in 5 or 6 rows and swirl with a toothpick. Place fresh blueberries and raspberries on top.
Notes
Optional - sprinkle blueberries, raspberries, or sliced strawberries on top.
Make ahead and refrigerate for up to 3 days.
Do not freeze.
Nutrition
Calories: 241kcal | Carbohydrates: 12g | Protein: 2g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 75mg | Sodium: 77mg | Potassium: 57mg | Fiber: 1g | Sugar: 11g | Vitamin A: 834IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg
