Description
Indulge in the vibrant flavors of our Blueberry Pineapple Congealed Salad, a delightful dessert that combines the sweetness of blueberries with the tropical zing of pineapple. This refreshing dish is not only visually stunning but also incredibly easy to make, making it a perfect choice for summer picnics, potlucks, or family gatherings. Topped with a creamy layer of sweetened cream cheese and crunchy walnuts, this no-bake treat is sure to impress guests and satisfy your sweet tooth. Enjoy it chilled as a light dessert or as a side dish that complements any meal.
Ingredients
Scale
- 6 ounces black cherry jello
- 2 cups boiling water
- 8.25 ounces canned crushed pineapple (with juice)
- 12 ounces frozen blueberries (thawed)
- 8 ounces cream cheese (room temperature)
- 1/2 cup sour cream
- 1/2 cup sugar
- 3/4 cup chopped walnuts
Instructions
- Bring the cream cheese to room temperature, thaw blueberries, and boil water.
- In a heat-proof serving dish, dissolve jello in boiling water; stir in pineapple and blueberries.
- Refrigerate until set (about 4 hours).
- In a bowl, mix cream cheese, sour cream, and sugar until smooth; fold in walnuts.
- Spread the creamy mixture over the set jello; slice and serve.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 13g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg